Description
Cinnamon Sugar Cruffins are a delightful hybrid between croissants and muffins, featuring flaky layers of buttery puff pastry rolled with a cinnamon sugar filling. These treats are perfect for breakfast or a sweet snack, offering a crispy exterior and a soft, sugary interior with a shiny golden finish.
Ingredients
Scale
Pastry
- 1 package of puff pastry
Filling
- 1 cup of sugar
- 2 tablespoons of cinnamon
- 1/2 cup of melted butter
Topping
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cruffins.
- Roll Puff Pastry: On a floured surface, roll out the puff pastry to about 1/8 inch thickness to ensure even layers and flakiness.
- Brush with Butter: Generously brush the rolled pastry with 1/2 cup of melted butter to add moisture and richness.
- Sprinkle Cinnamon Sugar: Mix together the sugar and cinnamon in a bowl, then evenly sprinkle this mixture all over the buttered pastry for a sweet, spiced flavor.
- Cut and Roll: Cut the pastry into triangles, then tightly roll each triangle from the base to the tip to create the layered shape of the cruffin.
- Place in Muffin Tin: Place each rolled cruffin into a greased muffin tin to hold its shape while baking.
- Apply Egg Wash: Brush the top of each cruffin with beaten egg to give them a shiny, golden finish after baking.
- Bake: Bake in the preheated oven for 20-25 minutes or until the cruffins are puffed, golden brown, and cooked through.
- Cool and Serve: Let the cruffins cool slightly in the pan before removing and serving warm or at room temperature.
Notes
- Ensure the puff pastry is cold before rolling for best texture.
- Use a sharp knife or pizza cutter to cut the triangles to avoid tearing the pastry.
- Greasing the muffin tin well prevents the cruffins from sticking.
- For extra flavor, sprinkle some coarse sugar on top before baking.
- These cruffins are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
