If you’re ready to fall in love with a pastry that’s flaky, buttery, and swirled with sweet cinnamon, let me introduce you to Cruffins. Imagine the best parts of a croissant twisted into the convenience of a muffin, dusted in sugar, with layers that peel apart like a dream. These delightful treats are shockingly simple to make at home, and every bite feels like a cozy hug—which is exactly why they’re my go-to for impressing friends (and treating myself) any time of day.
Ingredients You’ll Need
Making Cruffins at home is such a joy because you only need a handful of accessible ingredients—each one plays its part in creating that iconic buttery swirled interior and sweet, cinnamon-kissed exterior. Pay attention to the quality of your ingredients, because their flavors truly shine through in this simple recipe!
- Puff Pastry: This is the secret to all those flaky, buttery layers; use one sheet, thawed if frozen, for maximum puff and crunch.
- Unsalted Butter: Two tablespoons, melted—brushed over the pastry for rich flavor and perfect browning.
- Granulated Sugar: A quarter cup is the magic that melts into the spiral and caramelizes just enough for crave-worthy sweetness.
- Ground Cinnamon: Just one teaspoon, but the warmth and aroma turn these into irresistible breakfast (or anytime) pastries.
- Powdered Sugar (optional): Dusted on top, it adds a pretty finish and that bakery-style touch everyone loves.
How to Make Cruffins
Step 1: Prep the Oven and Muffin Tin
To get those Cruffins perfect from the start, preheat your oven to 375°F (190°C) so it’s nice and hot when you slide them in. Lightly grease your muffin tin to ensure an easy release—even if your muffin tin is nonstick, that extra layer of butter or spray makes all the difference for golden, intact pastries.
Step 2: Roll Out the Puff Pastry
Lay out your thawed puff pastry on a lightly floured surface and gently unroll it into a rectangle. This task is both satisfying and crucial for getting those classic croissant-like layers. Keep the pastry cool but pliable; if it gets too soft, pop it in the fridge for a few minutes!
Step 3: Brush and Sprinkle
With a pastry brush, lavish the entire surface with your melted butter—it’ll seep into every fold and create that rich, golden finish. In a small bowl, mix your granulated sugar and cinnamon, then shower it generously over the buttered pastry. Don’t be shy; this is where the magic happens for flavor and that delightful swirl.
Step 4: Roll and Slice
Roll the pastry up tightly from the short end, forming a snug little log. This step locks in all the cinnamon-sugar goodness. Now, cut the log in half lengthwise to expose those gorgeous layers inside—admire your handiwork, then continue on. Keep the cut sides facing out for visual effect and best texture.
Step 5: Shape and Pan
Take each strip and gently coil it into a spiral, tucking the ends underneath to form the classic Cruffin shape. Place each spiral cut-side up in your prepared muffin tin. This positioning is key: it’s how you get those towering, dramatic layers when they bake up!
Step 6: Bake to Perfection
Slide the muffin tin onto the middle rack and bake for 18–22 minutes, or until the Cruffins are gloriously puffed and golden brown. The aroma alone will have you hovering around the oven, but wait until the tops are deeply browned for the flakiest results.
Step 7: Cool and Dust
Once out of the oven, let your Cruffins cool slightly—they’ll be steamy and tender inside. Dust with powdered sugar if you want an elegant finish, and then dive in while they’re still a little warm for peak yumminess.
How to Serve Cruffins
Garnishes
The best part about serving Cruffins is dressing them up the way you like. A light dusting of powdered sugar is classic, but you can also drizzle with a little honey, a touch of lemon glaze, or even a quick swirl of icing. For extra decadence, try a sprinkle of finely chopped toasted nuts.
Side Dishes
Cruffins pair beautifully with a big mug of coffee or tea, cut fruit, or even a velvety latte. If you’re serving them for brunch, a platter of fresh berries or a small scoop of Greek yogurt balances the sweet richness of the pastry to perfection.
Creative Ways to Present
For a showstopping brunch, try serving Cruffins in a basket lined with a pretty napkin. If you’re entertaining, offer a few homemade jams or a dish of whipped cream cheese for spreading. You can also cut them in half and fill with Nutella, lemon curd, or softly whipped cream for a special treat that will have everyone talking.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Cruffins (which is rare!), simply cover them in an airtight container at room temperature for up to two days. The texture will soften, but a quick reheat brings back their signature flake and warmth.
Freezing
For longer storage, let Cruffins cool completely, then wrap each individually in plastic wrap and pop them into a freezer-safe bag. They’ll keep well for up to a month; just thaw at room temperature when ready to enjoy.
Reheating
To bring your Cruffins back to just-baked perfection, place them in a 350°F (175°C) oven for about 5–7 minutes. The pastry will become crisp and fragrant again, almost as glorious as the day they were made!
FAQs
Can I use homemade puff pastry instead of store-bought?
Absolutely! If you have the time and want a truly artisan touch, homemade puff pastry takes Cruffins to new heights of flavor and texture. The layers will be even more tender and the flavor intensely buttery—just be sure to keep the dough cold while working with it.
What if I want my Cruffins less sweet?
You’re in control! Simply reduce the amount of granulated sugar in the filling or skip the powdered sugar dusting at the end. The butter and puff pastry provide plenty of flavor, so you’ll still have a delicious result with less sweetness.
Can I make Cruffins with other fillings?
Definitely! One of the joys of making Cruffins at home is playing with the flavors. Try spreading on a thin layer of jam, Nutella, or a spoonful of sweetened cream cheese before rolling up the pastry for a different twist every time.
Why do my Cruffins deflate after baking?
This can happen if they’re underbaked or if they cool too quickly. Make sure the centers are fully cooked and give them a few minutes in the pan after baking to set up before removing. They’ll stay fluffy and gorgeous!
What’s the best way to get even layers inside my Cruffins?
Ensure you roll the pastry up as tightly as possible, and when you cut the log lengthwise, always keep the cut sides facing out as you coil. This method helps those beautiful, even layers puff up and create that iconic swirl.
Final Thoughts
I can’t recommend making these Cruffins enough; they’re as impressive to serve as they are satisfying to eat. Whether you keep them classic or play with fillings and toppings, you’re just half an hour away from golden, bakery-worthy magic in your own kitchen. Grab a sheet of puff pastry and treat yourself—you absolutely deserve a Cruffin (or two) today!
Print
Cruffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 cruffins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American, French-inspired
- Diet: Vegetarian
Description
Learn how to make delicious cruffins, a delightful cross between a croissant and a muffin. These flaky pastries are filled with cinnamon sugar and baked to golden perfection.
Ingredients
Puff Pastry:
- 1 sheet puff pastry (thawed if frozen)
Cinnamon Sugar Mixture:
- 2 tablespoons unsalted butter (melted)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Optional:
- Powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C) and grease a muffin tin. Unroll puff pastry, brush with melted butter.
- Season and Roll: Mix sugar and cinnamon, sprinkle over pastry. Roll tightly into a log.
- Cut and Shape: Cut the log in half, roll each half into a spiral with cut sides out.
- Bake: Place spirals in muffin cups, bake for 18–22 minutes until golden.
- Finish: Cool slightly, dust with powdered sugar if desired.
Notes
- For a sweet variation, fill with jam, Nutella, or cream cheese before rolling.
- Best served warm on the day baked, or reheat in the oven for crispness.
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