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Fast Cinnamon Sugar Cruffins are my secret move when I want bakery treats on the table in less than sixty minutes. Pop open a dough can, mix cinnamon and sugar, and you’ll get flaky, golden pastries that look totally pro—like something you’d snag at a café. Ideal for lounging breakfasts or when you want to wow friends with no notice.
I still laugh about making these the first time on a lazy Sunday—wanted something sugary but the clock was ticking. Now, every time my crew begs for warm pastries and I don’t want to slave over it, this is my trusty fix.
Ingredients List
- Granulated sugar: Fine sugar works easier for getting every bit coated evenly
- Unsalted butter: Grab the best butter you can—it adds an amazing rich taste and crisps the edges
- Puff pastry or crescent dough: Make sure to read for halal if you need it; it should be cool and smooth, not sticky
- Ground cinnamon: Stick with fresh spice for that bold cinnamon punch
- Salt: Just a shake brings out all the sweet notes
- Vanilla extract: Totally up to you but a dash makes it even more delicious if you’re feeling fancy
Simple Steps to Make Them
- Cool Them a Bit
- Give the cruffins around five minutes in the pan so they set up. Then pop them onto a rack so they don’t get soggy and can cool all the way.
- Get Ready to Bake:
- Fire up your oven to 375°F or 190°C and get your muffin pan sorted with liners or a swipe of oil so nothing stays stuck.
- Cut Into Pieces:
- Slice your rolled log into twelve even bits—sharp knife works best for getting neat swirls that all cook at the same pace.
- Butter Up the Dough:
- Cover every bit of dough with melted butter. Use a brush or even a spoon back—just make sure it’s all glossy.
- Stir the Cinnamon Sugar:
- Toss together all your sugar, cinnamon, and a little salt in a bowl till everything’s mixed and one color.
- Stick the Swirls in the Pan:
- Move each rolled piece into a muffin cup. Too tall? Curl ‘em into coils so you get those pretty, high tops.
- Bake Till Golden:
- Bake for twenty to twenty-five minutes. Once the tops are that perfect deep gold, you’re good.
- Set Up the Dough
- Unroll your dough onto a floured counter. Crescent dough? Pinch the seams for one big sheet. Puff pastry? Open it flat. Make sure it’s chilled and easy to work with, not tacky.
- Sprinkle Cinnamon Mix:
- Dust your cinnamon-sugar blend all over the buttery dough—get right to every edge for full-on flavor.
- Roll It Up:
- Start from the side and roll the dough up nice and snug. The tighter the roll, the flakier your layers will bake up.
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Honestly, brushing more butter before rolling the dough is the highlight—every loop gets super rich. The aroma? It’s unreal! Sometimes my kid gets up early just to help roll these with me. It’s kinda turned into a sweet little ritual around here.
How to Store Quick Cinnamon Sugar Cruffins
Make sure cruffins are totally cool before they go into a storage container. Airtight’s best—just keep them on the counter and they’re great for two days. Want to keep ‘em longer? Zip them in a freezer bag for up to a month. When you’re ready to eat, warm in a low oven and they’ll be just-like-new.
Easy Ingredient Swaps
If crescent dough is tough to find, puff pastry is an amazing backup and actually gives extra flaky layers. Want dairy-free? Melted coconut oil does the job of butter just fine. Mixing in orange zest or a pinch of cardamom with the cinnamon sugar gives a whole new spin too.
Fun Ways to Eat Cinnamon Sugar Cruffins
The best way to have these? Still warm, sprinkled with a bit more cinnamon-sugar on top. They’re perfect with strong tea or coffee in the morning, or pile them onto a brunch spread with fruit and yogurt. Sometimes I split mine and slather on some jam or chocolate spread for a little extra joy.
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Cool and Tasty Facts
This treat smooshes together croissant flakiness and the spiced magic of a cinnamon bun. The cruffin started showing up at bakeries in Australia, then took off in US shops as a trendy new twist. It pops up all the time at my breakfast thanks to how simple and crowd-pleasing it is.
Frequently Asked Questions
- → Is puff pastry okay instead of crescent dough?
Absolutely, both crescent roll dough and puff pastry give you flaky cruffins. Just follow the same method and you’re good to go.
- → Should I toss in vanilla extract?
It’s up to you. Vanilla makes the cruffins smell dreamy and taste richer, but they’re still great if you leave it out.
- → How do I keep cruffins from sticking?
Line your pan with paper cups or grease it with spray so the cruffins pop out easily once baked.
- → Can I prep cruffins ahead?
They taste best fresh. But you can shape them and chill overnight. Bake right before eating for the crispiest results.
- → Do these need to be eaten hot?
Freshly baked is awesome, but you can munch on them at room temp. Warm them up again for that just-baked feeling.
- → Any fun mix-ins or toppings?
Totally! Try nuts, mini chocolate chips, or a drizzle of cream cheese icing to make them extra special.