Cruffin, is a mix between a croissant and a muffin. While you’re more than ok to give these a try from scratch, today we are making it easy on ourselves by using pillsbury crescent rolls. You can also use puff pastry if that’s what you have in hand.
Ingredients
3 Packages of Pillsbury Crescent Roll Sheets
1/2 cup softened butter
1/2 cup white sugar
1-2 tbsps cinnamon
Directions
Preheat oven to 350
Mix your sugar and cinnamon together and set aside
Grease your 12 muffin pan
Flour your working space
Remove crescent rolls from packaging
Form each one into one large rectangle and pinch all perforated lines, and roll out to make it larger
You’ll have 3 large rectangles
Spread 1/3 of softened butter onto each sheet
Sprinkle sheets generously with sugar mix
Starting on the long end of rectangle roll up the sheet to form a log
Repeat with all sheets
Now you’ll have 3 logs
Cut each log in half
Now there will be 6 logs
Cut each log in half, lengthwise
You should have 12
Take one log and wrap it around your finger, layered side facing out
Wrap to form a muffin
Place rolled muffin into prepared muffin pan
Repeat with remaining logs
Bake for 18-20 minutes until golden
Remove and immediately remove from pan and
Coat in remaining sugar and cinnamon mix
Serve warm
Enjoy!