Quick Cinnamon Sugar Cruffins 

These Quick Cinnamon Sugar Cruffins turn store‑bought croissant dough into irresistibly flaky, buttery muffin‑shaped pastries with a generous cinnamon‑sugar coating. Ready in about 30 minutes, they deliver bakery flair with minimal effort—no yeast proofing or laminated dough required. Using just four ingredients—crescent roll dough, butter, sugar, and cinnamon—you can whip up a dozen to delight breakfast guests or elevate a simple snack. The outsides turn crispy and golden, while layers inside remain soft and pull‑apart delicious. Quick to shape, store‑cupcake‑tin bakes make them as easy as they are indulgent. 

Ingredients

• 3 (8 oz) cans refrigerated crescent roll dough
  
  

• ½ cup unsalted butter, softened or melted
  
  

• ½ cup granulated sugar
  
  

• 2 Tbsp ground cinnamon (reserve half to coat after baking) 

Directions

1. Preheat oven to 350 °F. Grease a 12‑cup muffin tin.
   
   

2. On a lightly floured surface, unroll one dough sheet, pinch seams together, and roll into a uniform rectangle.
   
   

3. Spread about ⅙ of the butter evenly, then sprinkle with cinnamon sugar mixture, pressing gently. Reserve half of the sugar mix for coating later.
   
   

4. Roll the dough tightly from the long edge into a log. Cut the log in half, then each half in half lengthwise to expose layers, giving four pieces from each sheet. Repeat with all three cans to yield 12. 

5. Shape each piece into a spiral or wrap around your finger so the layers face outward. Place in individual muffin cups.
   
   

6. Bake for 18–22 minutes, rotating halfway, until golden and crisp on top.
   
   

7. Allow to cool in pan for 5 minutes, then roll each warm cruffin in the reserved cinnamon sugar to coat completely. Serve warm or at room temperature.
   
   

 Nutrients (Approximate per cruffin; yields 12)

• Calories: ~230–260 kcal
  
  

• Total Fat: ~11 g
  
  

• Carbohydrates: ~30 g
  
  

• Sugars: ~12 g
  
  

• Protein: ~3 g
  
  

• Sodium: depends on dough, typically ~200–300 mg