Contents
- 1 The First Bite That Started It All
- 2 My First Cruffin Disaster (And What It Taught Me)
- 3 Why These Flavors Work So Well
- 4 A Pastry With a Past
- 5 Ingredients:
- 6 How to Make Flaky Buttery Cinnamon Sugar Cruffins
- 7 3 Fun Twists on Classic Cruffins
- 8 Serving & Pairing Ideas
- 9 Keep Them Fresh or Freeze for Later
- 10 Fix Common Cruffin Troubles
- 11 Your Cruffin Questions Answered
- 12 Share the Love
- 13 Flaky Buttery Cinnamon Sugar Cruffins
The First Bite That Started It All
The smell of warm cinnamon hit me as I walked into the bakery. Flaky layers crunched under my teeth. Butter melted on my tongue. I knew right then—I needed this recipe in my life. Ever wondered how you could turn puff pastry into something this magical? Now you can. These cruffins are like cinnamon rolls’ fancy cousin. They’re easier than pie but feel extra special. Try them fresh from the oven—you’ll see.My First Cruffin Disaster (And What It Taught Me)
My first batch stuck to the pan like glue. I forgot the butter spray. The tops browned too fast. But the burnt bits? Still delicious. Home cooking isn’t about perfection—it’s about joy in the trying. Now I keep muffin liners handy. Share your first baking fail below! Was it cookies or cakes? We’ve all been there.Why These Flavors Work So Well
– The puff pastry bakes into crisp layers that shatter softly. – Cinnamon sugar caramelizes into sticky-sweet pockets. Which flavor combo surprises you most? I once added orange zest—game changer. The butter ties it all together. It’s simple but feels fancy. Perfect for impressing guests or treating yourself.A Pastry With a Past
Cruffins popped up in San Francisco bakeries around 2013. They mix croissant dough with muffin shapes. *Did you know puff pastry dates back to 1600s France?* Bakers layered dough to please kings. Now we get royal treatment at home. This version skips the fuss but keeps the fun. Tell me—what’s your favorite old-world treat made easy?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Puff pastry package | 1 | Thawed but cold |
| Granulated sugar | 6 Tablespoons | |
| Ground cinnamon | 1 Tablespoon | |
| Salted butter | ¼ cup | Softened |
| Butter | 1-2 Tablespoons | Melted |
How to Make Flaky Buttery Cinnamon Sugar Cruffins
Step 1 Preheat your oven to 400°F. Brush a muffin pan with melted butter. Sprinkle flour or use buttered liners. This stops sticking. Step 2 Roll out thawed puff pastry to 12×12 inches. Keep it cold for flaky layers. Work fast to avoid softening. Step 3 Mix cinnamon and sugar in a bowl. Save 2 tablespoons for later. Spread butter on pastry, then sprinkle the mix. Step 4 Cut each sheet into 6 strips. Use a pizza cutter for clean edges. Don’t stack strips—they’ll stick together. Step 5 Roll strips like cinnamon rolls. Pinch the ends tight. Place each in a muffin cup. They’ll puff up while baking. Step 6 Bake 15-17 minutes until golden. Roll warm cruffins in reserved cinnamon sugar. Serve right away for the best crunch. (Hard-learned tip: Chill rolled cruffins 10 minutes before baking. This keeps their shape.) What’s your go-to tool for cutting pastry? Share below! Cook Time: 20 minutes Total Time: 30 minutes Yield: 12 cruffins Category: Dessert, Breakfast3 Fun Twists on Classic Cruffins
Apple Pie Add thin apple slices and a dash of nutmeg. Tastes like fall in every bite. Chocolate Hazelnut Swap cinnamon sugar for Nutella. Top with chopped hazelnuts after baking. Rich and indulgent. Lemon Blueberry Mix lemon zest into the sugar. Fold blueberries into the rolls. Bright and tangy. Which twist would you try first? Vote in the comments!Serving & Pairing Ideas
Serve warm with vanilla ice cream. Or drizzle with caramel sauce. For breakfast, pair with Greek yogurt. Drink ideas: Cold milk for kids. Spiced chai latte for adults. Or a shot of espresso for a kick. Which would you choose tonight? Tell us below!
Keep Them Fresh or Freeze for Later
These cruffins taste best fresh. Store leftovers in a sealed container for 2 days. Warm them in a toaster oven for 5 minutes. Freeze extras in a zip-top bag for up to a month. Thaw at room temp before reheating. *Fun fact: I once forgot a batch in my freezer for weeks—still delicious!
Double the recipe for a crowd. Layer unbaked cruffins between parchment in a freezer-safe tray. Bake straight from frozen, adding 3-5 extra minutes. Why this matters: Fresh pastry saves time on busy mornings. Ever tried freezing baked goods? Share your tips below!
Fix Common Cruffin Troubles
Pastry too sticky? Chill it for 10 minutes before rolling. Sugar leaking out? Pinch the ends tighter before baking. Cruffins dry? Brush with extra melted butter after baking. My neighbor’s first batch burned—she learned to check early. Why this matters: Small tweaks make perfect pastries.
Struggling with uneven browning? Rotate the pan halfway through baking. Dough tearing? Roll gently with light pressure. Which issue trips you up most? Let’s troubleshoot together!
Your Cruffin Questions Answered
Q: Can I make these gluten-free? A: Use gluten-free puff pastry. Check labels—some brands work better than others.
Q: How far ahead can I prep? A: Assemble unbaked cruffins the night before. Chill covered in the fridge.
Q: Any butter swaps? A: Margarine works, but butter tastes richer. Coconut oil adds a slight twist.
Q: Can I halve the recipe? A: Yes! Use one pastry sheet and adjust filling amounts.
Q: Why salted butter? A: It balances the sweetness. Unsalted works—just add a pinch of salt.
These cruffins vanished at my last book club. Now my friends beg for the recipe. Tag @SavoryDiscovery on Pinterest with your creations. Did you add a twist? Tell me below! Happy cooking! —Elowen Thorn.
Flaky Buttery Cinnamon Sugar Cruffins
Description
Enjoy these flaky, buttery cruffins with a sweet cinnamon sugar coating—perfect for breakfast or dessert!
Ingredients
Instructions
- Preheat oven to 400°F and brush 12 cup muffin pan with 1-2 Tablespoons melted butter and sprinkle with flour or line pan with muffin pan liners brushed with butter.
- Unfold the two puff pastry sheets from the package and lay them flat on the countertop. Use a rolling pin to roll out each one to a 12×12 inch size.
- Whisk together 1 Tablespoon cinnamon and 6 Tablespoons sugar in a small bowl. Remove 2 Tablespoons of the cinnamon sugar mixture and set aside to sprinkle cruffins after baking.
- Use a butter knife to divide and spread the 1/4 cup of softened butter onto the bottom of the puff pastry sheets. Using the cinnamon sugar mixture in the bowl, sprinkle on top of each one of the buttered pastry sheets.
- Cut each individual pastry sheet into 6 equal strips, about 2 inches in size. I find it best to use a pizza cutter or pastry wheel when cutting. Do not layer pastry sheets on top of each other.
- Similar to rolling cinnamon rolls, roll the slices up, pinching ends to ensure rolls stay closed while baking. Place each cruffin into a muffin cup.
- Bake 15-17 minutes. Pastry should be golden brown when done.
- Remove from pan while still warm and roll each one into the remaining set aside cinnamon-sugar mixture. Serve immediately.
Notes
- For extra crispiness, ensure the puff pastry is cold before baking.