I have had quite a few people ask about making miniature cruffins, so I am here to let you know that you can certainly make these into mini cruffins.
With each sheet of crescent roll dough, instead of making 4 cruffins, you will make 8 (for a total of 24 if using all three sheets of dough). Cut each log in half (like the original), and then cut in half again, for 4 small ‘logs’ of dough. Cut each small log in half lengthwise for a total of 8. Roll as directed and place into the prepared mini muffin tin. Bake for 18 minutes at 350°F.
How to Store
After they have baked and rolled in the cinnamon and sugar mixture, store them in an airtight container. They will last up to 3 days (but I doubt it; they are so good)!
Can I Freeze Cruffins?
Sure! If you are not going to enjoy the cruffins within three days, it’s best to freeze them. First, let them cool completely. Then, store in a freezer-safe container for up to 2 months.
cruffin
PREP TIME 20MINUTES MINS
COOK TIME 20MINUTES MINS
TOTAL TIME 40MINUTES MINS
A Cruffin is crescent roll dough that is buttered and coated with cinnamon and sugar, rolled, cut, and baked in a muffin tin.
Ingredients
▢3 tubes (8 ounces each) refrigerated crescent roll sheets
▢6 tablespoons unsalted butter, softened, divided
▢1 cup (200 g) granulated sugar
▢1 tablespoon ground cinnamon
Instructions
These are so divine! Love how quick they are to make!
My man is totally obsessed with this dish. He’s on my case to whip it up weekly.
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