Description
Flaky, buttery cruffins with delicate layers—a perfect mix of croissant and muffin, ideal for breakfast, brunch, or delicious dessert!
Ingredients
Scale
2 sheets puff pastry (thawed) or croissant dough
4 tablespoons unsalted butter, melted
½ cup (100g) granulated sugar
1 teaspoon cinnamon (optional, for a cinnamon-sugar version)
Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with paper liners.
- On a lightly floured surface, roll out the thawed puff pastry sheets to smooth the edges.
- Brush the melted butter evenly over each pastry sheet.
- Sprinkle a generous layer of sugar over the buttered surface. For a cinnamon-sugar flavor, mix the cinnamon with the sugar before sprinkling.
- Starting from one edge, tightly roll up each pastry sheet into a log.
- Slice each log into 6 equal pieces, creating 12 rolls in total.
- Place each sliced roll, cut side up, into the prepared muffin tin. Press down slightly to ensure the layers are visible.
- Bake in the preheated oven for 20–25 minutes, or until the cruffins are puffed and golden brown.
- Allow the cruffins to cool in the tin for 5 minutes, then transfer them to a wire rack.
- Dust with powdered sugar before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-American Fusion