Cinnamon Sugar Cruffins Recipe

So you woke up craving something sweet, warm, and dangerously addictive—but also don’t feel like spending three hours playing kitchen hero? Same. Luckily, cinnamon sugar cruffins exist. They’re basically what happens when a muffin and a croissant fall in love and create the most perfect flaky baby. And yes, they taste as magical as that sounds.

Why This Recipe is Awesome

Look, some recipes demand your soul, your patience, and three bowls you didn’t even know you owned. This is not that recipe.

• It’s stupidly simple. Like… “even I didn’t mess it up” simple.
• It uses store-bought puff pastry because we’re adults and we know our limits.
• It tastes like a bakery masterpiece without the bakery effort.
• And honestly? These cruffins make you look fancy without trying. A win-win.

Ingredients You’ll Need

• 2 sheets puff pastry, thawed (your shortcut to greatness)
• 4 tbsp unsalted butter, melted (the glue of the dessert world)
• ½ cup granulated sugar
  
• 1 tbsp cinnamon (the star of the show)
• 1 tsp vanilla extract (because why not?)
• Pinch of salt (tiny but mighty)

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Step-by-Step Instructions

1. Prep your muffin tin. Grease it well—like, don’t skip this unless you enjoy prying pastries out with a fork.
   
2. Mix your cinnamon and sugar in a small bowl. Boom. One step done.
3. Unroll your puff pastry sheets on a lightly floured surface. Brush them with melted butter like you’re painting edible art.
4. Sprinkle the cinnamon sugar mix all over the pastry. Don’t be shy. This is not the time for minimalism.
5. Slice the sheets into long strips (about 1.5 inches wide).
6. Roll each strip tightly into a swirl. Then stand it upright—now it looks like a cute little rosette.
7. Place each rolled swirl into your muffin tin cups.
8. Bake at 375°F (190°C) for 18–22 minutes, until golden, flaky, and making your kitchen smell like a cinnamon wonderland.
9. Brush with more melted butter after baking (optional… but is it really optional?).
10. Dust with a little extra cinnamon sugar if you want to flex.

Common Mistakes to Avoid

• Not greasing the muffin tin. Don’t test fate. Muffin tins are unforgiving creatures.
• Letting the puff pastry get too warm. Warm pastry = floppy pastry = sadness.
• Under-baking. Cruffins should be golden, not ghostly.
• Overfilling the tins. These babies expand like they’ve got something to prove.

Alternatives & Substitutions

• No puff pastry? You can use crescent roll dough, but the flakiness hits a little different. Still good though.
• Want them sweeter? Add a brown sugar swirl inside—IMO, it’s elite.
• Add fillings. Nutella, cream cheese, apple butter… basically anything that sparks joy.
• Spice swap. Try pumpkin spice or cardamom if you’re feeling fancy (or chaotic).

FAQs

Can I make these ahead of time?

Totally. Prep them, keep them in the fridge, and bake when ready. Fresh is best, though—like, trust me.

Can I use margarine instead of butter?

Technically yes… but why would you do that to yourself emotionally?

Do these freeze well?

Yes! Freeze after baking, then reheat in the oven. Don’t microwave unless you enjoy soggy regrets.

Why did my cruffins NOT puff?

Your pastry was probably too warm. Puff pastry likes the cold, kinda like that one emotionally unavailable friend.

Can I use silicone muffin molds?

You can, but metal gives better browning and structure. Silicone = soft edges. Choose your fighter.

Do I have to use cinnamon?

You rebel. No, you don’t have to… but then it’s not really a cinnamon sugar cruffin, is it?

Final Thoughts

And there you go—cruffins worthy of a fancy coffee shop, with none of the stress. Now go forth and bake like the domestic legend you are. Impress your friends, your family, your coworkers… or just yourself (which is honestly the best audience anyway).