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Cruffins

Updated Jan 30, 2025
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A cruffin is the perfect pastry mash-up—a buttery, flaky croissant baked in the shape of a muffin, creating a deliciously irresistible treat. Crispy on the outside, warm and gooey on the inside, and filled with cinnamon-sugar goodness, a cruffin is sure to satisfy your sweet tooth!

The cruffin was born in Melbourne, Australia, back in 2013 when a creative baker decided to combine the best parts of a croissant and a muffin into one glorious pastry. And now, we’re making it easier than ever for you to recreate this tasty treat at home with Pillsbury™ Original Crescent Dough Sheets. No need to make dough from scratch! With just 4 simple ingredients, Pillsbury has you covered, so you can enjoy freshly baked, buttery, flaky, cinnamon-sugar cruffins in no time!

Cruffin Ingredients

Ready to make some delicious cruffins? Don’t worry—it’s super easy and doesn’t require a bunch of complicated ingredients. Chances are, you already have most of these in your kitchen! Here’s what you’ll need to get started on these irresistible pastries:

Granulated Sugar: This simple, sweet ingredient brings just the right amount of sweetness to your cruffins. If you want a different kind of sweetness, try swapping in brown sugar for a slight caramel flavor.

Ground Cinnamon: A warm, cozy spice that’s perfect for cruffins. Cinnamon provides that comforting, aromatic flavor. If you’d like a change, apple pie spice or pumpkin pie spice can easily replace cinnamon for a seasonal touch.

Crescent Dough: The handy refrigerated Pillsbury™ Original Crescent Dough Sheets are the secret to flaky, buttery cruffins without any extra work. If you can’t find the dough sheets, you can use Pillsbury™ Original Crescent Rolls (just be sure to press together any perforations to seal). Grab 3 cans of crescent dough sheets, and you’re ready to bake!

Butter: The rich, creamy base that makes everything taste better! Salted butter is ideal for adding extra flavor, but you can also use unsalted butter if you prefer. The key to easy spreading is softened butter, so make sure to leave it out at room temperature for about 30 minutes before using.

How to Make Cruffins

Using refrigerated Pillsbury™ Original Crescent Dough Sheets for this cruffin recipe makes things super easy—no need to fuss with dough from scratch. Take a peek at our quick overview, then scroll down for the full list of ingredients and all the steps to make these irresistible pastries.

Prepare Your Muffin Pan and Oven

Grease 12 regular muffin cups with shortening or cooking spray—this ensures your cruffins come out easily. Use a paper towel dipped in shortening to wipe each muffin cup to make this quick work.

Pop a piece of heavy-duty foil on the lower oven rack to catch any sugar or butter that might bubble over while baking. It’s a small step that can save you from a messy cleanup later, even if you don’t need it.

Make the Cinnamon-Sugar Filling

In a small bowl, combine sugar and cinnamon. Give it a good stir until the cinnamon is fully blended into the sugar. This mixture is key to getting that perfect sweet, spiced flavor inside every cruffin.

Prepare the Dough

Unroll one crescent dough sheet, and press with your fingers into a 13x8-inch rectangle. Don’t worry if it’s not perfect—just make sure it’s even so it’s easy to roll up. If the dough sticks a little, lightly dust the surface with a bit more flour, but don’t go overboard—too much flour can change the texture and make it tough.

Spread and Sprinkle

Now for the magic: Spread 2 tablespoons of softened butter evenly across the dough. Softened butter is key here—it’s much easier to spread than cold butter. Next, sprinkle the cinnamon-sugar mixture evenly over the buttered dough, and gently press it in to help it stick. Want to keep your hands clean? Use an angled metal icing spatula to press it into the dough instead.

Roll and Seal

Starting at the longest side, roll the dough up tightly, and pinch the seam to seal it. This helps keep everything in place and gives you those perfect, flaky layers inside the cruffin.

Repeat

Now that you've done all of that with the first can of dough, repeat the exact same steps with the remaining 2 cans. Unroll, butter, sprinkle, roll, and seal! This will ensure you have enough dough logs for the full 12 cruffins. Keep your extra cinnamon-sugar—you’ll need that for later.

Slice the Dough

Take a sharp knife, and cut each dough log in half, making 6 pieces. Then, cut each half lengthwise, so you have 12 pieces total. The key here is to make sure you see the beautiful layers of dough and cinnamon filling inside.

Shape the Dough

Take each piece of dough, and place it cut side up. Starting from one end, roll it into a spiral (just like a cinnamon roll), and tuck the end underneath. Place each spiral into a greased muffin cup. Don’t worry if your cruffins aren’t perfectly shaped—even if they’re a little misshapen, they’ll still bake up deliciously flaky and sweet.

Bake

Pop your cruffins into the oven and bake about 18 minutes, or until they’re golden brown. Every oven is different, so keep an eye on them.

Roll in Cinnamon Sugar

Once they’re baked to perfection, remove your cruffins from the pan immediately and roll in the remaining cinnamon sugar. They’re hot, so use a fork or small angled metal icing spatula to help remove from the hot pan. Just let them cool a little—these are best served warm!

Storing Cruffins

Cruffins are at their best when they're warm and fresh, straight from the oven, but don’t stress if you’ve got leftovers. You can store them at room temperature for up to a day, just keep them loosely covered so they stay soft.

When you're ready to enjoy, pop them in the microwave for 5 to 10 seconds to bring that warm, flaky magic back. They might not have that same crispy crunch, but they're still going to taste like a little bite of heaven! Enjoy them however you like—fresh, reheated, or even cold for a sweet snack.

Frequently Asked Questions

Cruffins

  • Prep Time 25 min
  • Total 50 min
  • Ingredients 4
  • Servings 12
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F. Grease 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or spray with cooking spray. Place large piece heavy-duty foil on lower oven rack to catch any butter-sugar mixture that might bubble over while baking. In small bowl, mix sugar and cinnamon until well blended; set aside.
  • Step 
    2
    Unroll 1 dough sheet on lightly floured work surface. Using fingers, pat dough to even out edges, and flatten to form 13x8-inch rectangle.
  • Step 
    3
    Spread 2 tablespoons softened butter evenly over dough. Sprinkle 2 tablespoons sugar-cinnamon mixture evenly over butter, and press gently into butter.
  • Step 
    4
    Starting with longest side of rectangle, roll up tightly and pinch seam together.
  • Step 
    5

    With sharp knife, cut log in half crosswise to form two shorter logs. Then cut each short log in half lengthwise to make 4 pieces.

  • Step 
    6
    To shape each of 4 cruffins: Hold dough piece cut side facing up. Starting at one end, wrap dough in spiral.
  • Step 
    7
    Tuck tail underneath, and place in muffin cup. Repeat with remaining 2 dough sheets. Set aside remaining sugar-cinnamon mixture to use for rolling cruffins in after baking.
  • Step 
    8
    Bake 18 to 21 minutes or until golden brown. Using a fork or small icing spatula, immediately remove cruffins from cups, and roll in remaining sugar-cinnamon mixture. Place on cooling rack. Serve warm.

Nutrition

260 Calories
11g Total Fat
3g Protein
36g Total Carbohydrate
14g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1

    We tested these cruffins with regular muffin cups (2 1/2x1 1/4-inch). Keep in mind, muffin pans and cup sizes can vary. It’s a good idea to place a large piece of heavy-duty foil on the lower oven rack to catch any butter or sugar that may bubble over while baking.

  • tip 2

    To add a sweet drizzle, mix powdered sugar with a splash of milk until smooth. Drizzle over your warm cruffins, and enjoy the perfect finishing touch!

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