Quick Cinnamon Sugar Cruffins (Print Version)
# Ingredients:
→ Dough
01 -
1 can (roughly 225 g) crescent roll dough or puff pastry, follow halal guidelines
→ Filling
02 -
2 tablespoons ground cinnamon
03 -
120 ml unsalted butter, melted
04 -
100 g white sugar
05 -
Pinch of salt
06 -
Optional: 1 teaspoon vanilla extract
# Instructions:
01 -
Let those cruffins chill for 5 minutes in the tin. Then pop them onto a wire rack so they finish cooling off before you dig in.
02 -
Pop the tray in the oven for about 20 to 25 minutes till everything’s golden and a bit crispy up top. Spin the pan partway if you want things to brown evenly.
03 -
Put those dough spirals into your muffin tin. If you need to nudge them so they fit, just gently twist them in.
04 -
Take your dough log and slice it into 12 bits using a sharp knife. Make sure it’s rolled up tight from that long edge before cutting.
05 -
Brush all that melted butter right across your dough sheet. Shower the whole thing with your cinnamon-sugar-salt mix.
06 -
Grab a small bowl and dump in your cinnamon, white sugar, and a sprinkle of salt. Mix them up so it’s all even.
07 -
Unroll your puff pastry (or crescent dough). Smoosh together any seams if you’re using crescent dough—get a smooth sheet. With puff pastry, just flatten it out into a rectangle.
08 -
Set the oven to 190°C to heat up. Either toss paper liners in your muffin tin or lightly grease it so nothing sticks.
# Notes:
01 -
To kick the flavor up, try mixing the vanilla right into your melted butter before you start brushing.
02 -
For those flaky layers, roll your dough nice and snug before you cut them up.