Quick cinnamon pastry treats (Print Version)
# Ingredients:
→ For the Cruffins
01 -
3 (8 ounce) tubes refrigerated crescent rolls sheets
02 -
6 Tablespoons butter, softened and divided
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1 cup granulated sugar
04 -
1 Tablespoon ground cinnamon
# Instructions:
01 -
Preheat oven to 350 degrees.
02 -
Prepare a standard muffin pan by spraying with cooking spray.
03 -
On a lightly floured work surface, rollout each tube of dough to a 12" x 16" rectangle. If you use the regular crescents make sure that you pinch the seams together.
04 -
Brush 3 Tablespoons of softened butter evenly over each sheet of dough.
05 -
In a small bowl, stir together sugar and cinnamon.
06 -
Using 1/4 cup of the cinnamon sugar mixture, sprinkle it on each of your dough sheets.
07 -
With the back of a spoon, or with your hand, press the sugar mixture into the dough, and then tightly roll it up into a log. If your dough ends are not even, pat them toward the center of the cruffin to even them out.
08 -
Next cut the log in half, making two shorter logs.
09 -
Cut each of the shorter logs in half lengthwise, making four sections.
10 -
Then do the same with the other two dough sheets, making 12 sections.
11 -
Working one section of dough at a time, layer side facing out, roll the dough up your finger, ever so lightly into a spiral. Carefully remove the spiral from your finger and push into a ball. Tuck the end piece into the top of the muffin and place it into the prepared muffin tin.
12 -
Repeat with the remaining pieces.
13 -
Bake them for 18-20 minutes, or until golden brown.
14 -
Remove from the oven and roll each cruffin in the remaining cinnamon and sugar mixture.
# Notes:
01 -
You can use regular crescent roll dough instead of sheets, just make sure to pinch the seams together well.
02 -
These are best enjoyed fresh and warm from the oven.
03 -
Leftover cruffins can be stored in an airtight container for up to 2 days and reheated briefly in the microwave before serving.