I have had quite a few people ask about making miniature cruffins, so I am here to let you know that you can certainly make these into mini cruffins.
With each sheet of crescent roll dough, instead of making 4 cruffins, you will make 8 (for a total of 24 if using all three sheets of dough). Cut each log in half (like the original), and then cut in half again, for 4 small ‘logs’ of dough. Cut each small log in half lengthwise for a total of 8. Roll as directed and place into the prepared mini muffin tin. Bake for 18 minutes at 350°F.
How to Store
After they have baked and rolled in the cinnamon and sugar mixture, store them in an airtight container. They will last up to 3 days (but I doubt it; they are so good)!
Can I Freeze Cruffins?
Sure! If you are not going to enjoy the cruffins within three days, it’s best to freeze them. First, let them cool completely. Then, store in a freezer-safe container for up to 2 months.
cruffin
PREP TIME 20MINUTES MINS
COOK TIME 20MINUTES MINS
TOTAL TIME 40MINUTES MINS
A Cruffin is crescent roll dough that is buttered and coated with cinnamon and sugar, rolled, cut, and baked in a muffin tin.
Ingredients
▢3 tubes (8 ounces each) refrigerated crescent roll sheets
▢6 tablespoons unsalted butter, softened, divided
▢1 cup (200 g) granulated sugar
▢1 tablespoon ground cinnamon
Instructions
I’ve never done this on a sheet pan before, but this recipe made me a convert!
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