What do you get when you cross a croissant and a muffin? A cruffin of course! It’s shaped like a muffin but with the yummy layers of a croissant. This yummy recipe adds another level with the addition of snickerdoodle flavour. Yep, Snickerdoodle Cruffins are possibly something you didn’t know you needed in your life but you definitely do!
Need more snickerdoodle flavors in your life? Make sure you try my Snickerdoodle Apple Cobbler Recipe and my Snickerdoodle Loaf!
Snickerdoodle Cruffins Recipe
Ingredients
- 3 tubes of crescent roll sheet dough
- 2 sticks of unsalted butter, softened
- ¼ cup cinnamon
- 2 cups of white granulated sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare a cupcake/muffin pan by spraying each cup with baking spray.
2. In a small bowl, mix the white sugar and cinnamon until it has a consistent color throughout.
3. Remove the crescent roll dough from one container and place on a clean surface. Spread into an even rectangle by stretching the dough out a bit. Use a knife or spatula to spread a thin layer of softened butter all over the slab of dough.
4. Spread about ½ cup of the cinnamon and sugar mixture evenly over the butter. Press down into the butter slightly with clean hands.
5. Tightly roll the dough lengthwise into a log, just like making cinnamon rolls.
6. Cut the log in half making two whole logs.
7. Then take each smaller log and cut again lengthwise revealing the layers of the cinnamon log.
8. Take each piece and roll it into a swirl, tucking the end piece into the roll once finished.
9. Repeat with the rest of the slices and then repeat the butter, sugar, and cutting process with two more tubes of crescent roll dough to make 12 cruffins.
10. Once they are all made, place the rolled dough cruffins into the prepared muffin pan. Bake in the oven for 30-32 minutes or until the cruffins begin to get golden brown on top.
11. Let the cruffins cool for at least 20 minutes. Then take each snickerdoodle cruffin and dip in the extra cinnamon and sugar mixture, coating all sides.
12. Serve and enjoy while still warm!
Snickerdoodle Cruffins
Ingredients
- 3 tubes of crescent roll sheet dough
- 2 sticks of unsalted butter, softened
- ¼ cup cinnamon
- 2 cups of white granulated sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare a cupcake/muffin pan by spraying each cup with baking spray.
- In a small bowl, mix the white sugar and cinnamon until it has a consistent color throughout.
- Remove the crescent roll dough from one container and place on a clean surface. Spread into an even rectangle by stretching the dough out a bit. Use a knife or spatula to spread a thin layer of softened butter all over the slab of dough.
- Spread about ½ cup of the cinnamon and sugar mixture evenly over the butter. Press down into the butter slightly with clean hands.
- Tightly roll the dough lengthwise into a log, just like making cinnamon rolls.
- Cut the log in half making two whole logs.
- Then take each smaller log and cut again lengthwise revealing the layers of the cinnamon log.
- Take each piece and roll it into a swirl, tucking the end piece into the roll once finished.
- Repeat with the rest of the slices and then repeat the butter, sugar, and cutting process with two more tubes of crescent roll dough to make 12 cruffins.
- Once they are all made, place the rolled dough cruffins into the prepared muffin pan. Bake in the oven for 30-32 minutes or until the cruffins begin to get golden brown on top.
- Let the cruffins cool for at least 20 minutes. Then take each snickerdoodle cruffin and dip in the extra cinnamon and sugar mixture, coating all sides.
- Serve and enjoy while still warm!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 381Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 110mgCarbohydrates: 48gFiber: 2gSugar: 34gProtein: 1g
Nutrition info included as a guide. No guarantees are made that the information is accurate.