I love baking these cinnamon cruffins when I want something that feels indulgent yet easy to prepare. The combination of flaky layers, buttery dough, and warm cinnamon sugar makes them taste like they came straight from a bakery. Every time I make them, my kitchen fills with a comforting aroma that instantly sets a cozy mood.
Why You’ll Love This Recipe
I enjoy this recipe because it looks impressive but doesn’t require complicated steps or special skills. Using crescent roll dough saves time while still giving that beautiful layered texture. I also like how versatile these cruffins are, since I can serve them for breakfast, brunch, or dessert. They come together quickly and always disappear just as fast.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 tubes refrigerated crescent roll dough (about 227 g each)
6 tablespoons unsalted butter, softened
200 g granulated sugar
1 tablespoon ground cinnamon
Directions
I begin by preheating my oven to 175°C (350°F) and lightly greasing a standard 12-cup muffin tin.
I unroll one tube of crescent roll dough onto a lightly floured surface and pinch the perforated seams together to form a smooth rectangle. I spread about 2 tablespoons of softened butter evenly over the dough.
In a small bowl, I mix the granulated sugar and ground cinnamon, then sprinkle a generous layer over the buttered dough. Starting from the short end, I roll the dough tightly into a log.
I cut the log in half lengthwise to reveal the layers. With the cut sides facing outward, I coil each half into a spiral and place it into a muffin cup. I repeat the same steps with the remaining dough until all 12 cups are filled.
I bake the cruffins for 20 to 25 minutes, until they are golden brown and fully baked. While they are still warm, I brush them lightly with melted butter and roll them in extra cinnamon sugar if desired. I let them cool slightly before serving.
Servings And Timing
This recipe makes 12 cruffins.
Preparation time is about 15 minutes.
Baking time is 20 to 25 minutes.
Total time is approximately 40 minutes.
Variations
I sometimes add finely chopped apples and a pinch of nutmeg to the cinnamon sugar for a fruity twist.
When I want something extra indulgent, I sprinkle chocolate chips over the filling before rolling the dough.
For added texture, I mix chopped nuts into the cinnamon sugar.
If I need a dairy-free version, I use plant-based butter with great results.
Storage/Reheating
I store leftover cruffins in an airtight container at room temperature for up to two days. For longer storage, I freeze them and reheat them in a low oven until warmed through. This keeps the layers flaky and soft.
FAQs
Can I prepare cruffins in advance?
I like assembling them ahead of time and storing them covered in the refrigerator overnight. I bake them fresh the next day for the best texture.
Why do my cruffins lose their shape?
I’ve found that tightly rolling and sealing the dough helps the cruffins hold their shape while baking.
Can I use less sugar?
I’ve reduced the sugar before, and the cruffins still tasted great. The cinnamon flavor remains strong even with less sweetness.
Are cruffins better warm or cold?
I prefer them slightly warm, but they’re still delicious at room temperature.
Can I add a glaze instead of cinnamon sugar?
I sometimes drizzle a simple powdered sugar glaze on top, and it works beautifully for a sweeter finish.
Conclusion
I keep this cruffin recipe on repeat because it’s easy, comforting, and always satisfying. The flaky layers and cinnamon flavor make every bite feel special, whether I’m serving them to family or enjoying one with a quiet cup of coffee. These cinnamon cruffins are a recipe I know I’ll keep baking again and again.
These Delicious Cinnamon Cruffins are made with crescent roll dough for an easy, bakery-style treat. Filled with buttery cinnamon sugar, they’re flaky, cozy, and perfect for breakfast, brunch, or dessert.
Ingredients
3 tubes refrigerated crescent roll dough (about 227 g each)
6 tablespoons unsalted butter, softened
200 g granulated sugar
1 tablespoon ground cinnamon
Instructions
Preheat oven to 175°C (350°F) and lightly grease a 12-cup muffin tin.
Unroll one tube of crescent roll dough onto a lightly floured surface and pinch seams to seal into a rectangle.
Spread 2 tablespoons of softened butter over the dough.
Mix sugar and cinnamon in a bowl, then sprinkle a generous layer over the buttered dough.
Roll the dough tightly from the short end into a log.
Cut the log in half lengthwise to expose layers. Coil each half into a spiral with cut sides facing out and place in muffin cups.
Repeat with remaining dough until all 12 muffin cups are filled.
Bake for 20–25 minutes, until golden brown and baked through.
While still warm, brush with melted butter and roll in extra cinnamon sugar if desired.
Let cool slightly before serving.
Notes
Add chopped apples and nutmeg to the filling for a fruity variation.
Chocolate chips or chopped nuts can be mixed into the cinnamon sugar for added flavor and texture.
