Delicious Cruffins Flaky Layers (Print Version)
# Ingredients:
01 -
3 tubes (8 ounces each) refrigerated crescent roll dough
02 -
6 tablespoons unsalted butter, softened
03 -
1 cup granulated sugar
04 -
1 tablespoon ground cinnamon
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with nonstick cooking spray.
02 -
On a lightly floured surface, unroll one tube of crescent roll dough into a rectangle. If using perforated dough, pinch the seams to seal.
03 -
Spread 2 tablespoons of softened butter evenly over the dough. In a bowl, mix the granulated sugar and ground cinnamon. Sprinkle a generous amount of the cinnamon-sugar mixture over the buttered dough.
04 -
Starting from the shorter side, tightly roll up the dough into a log. Using a sharp knife, cut the log in half lengthwise to expose the layers. With the cut sides facing outward, roll each half into a spiral and place it into a prepared muffin cup.
05 -
Repeat steps 2-4 with the remaining two tubes of crescent roll dough, filling all 12 muffin cups.
06 -
Bake in the preheated oven for 20-25 minutes, or until the cruffins are golden brown and cooked through.
07 -
While the cruffins are still warm, brush them with melted butter and roll them in the remaining cinnamon-sugar mixture until well coated.
08 -
Allow the cruffins to cool slightly before serving. Enjoy them warm or at room temperature.
# Notes:
01 -
Store leftover cruffins in an airtight container at room temperature for up to 2 days. Reheat in a warm oven before serving.
02 -
For a different flavor, consider filling the cruffins with fruit preserves or chocolate spread before rolling.