Easy Cruffin Recipe for Flaky Sweet Treats

Cruffins are what happens when croissants get bored and crash a muffin party. You get all those ridiculous buttery layers, spiraled up into a muffin tin like a pastry cinnamon roll that went to finishing school. This easy version cheats with store-bought puff pastry, which means you’ll go from “I deserve a treat” to “why are there flakes on my shirt” in under an hour. Bake them plain with cinnamon sugar or stuff them with chocolate, jam, or a personality. They’re flaky, sweet, dramatic, and unapologetically extra—so yes, we get along great.

Last weekend I made a batch for “brunch,” which is code for “everyone ate them standing at the counter.” My husband tried to take one before they cooled and learned that caramelized sugar is basically lava. The kids asked if these were cupcakes and then sprinkled them with rainbow sugar like tiny pastry bandits. I also used a muffin pan that was definitely too small because restraint is not in my skill set. Did I dirty a second pan? Absolutely. Did I wash fewer dishes? No. I simply put them in the sink and pretended I didn’t see them, like a responsible adult.

Time-Saving Hacks

– Use store-bought puff pastry and don’t apologize. You are the manager of your time.
– Pizza cutter for slicing the dough into strips. Way faster, and yes, it feels slightly illegal.
– Spray the muffin tin and then sugar it. The sugar crust is non-negotiable and doubles as glue.
– Microwave butter in a mug and brush with a spoon. Where did my pastry brush go? Couldn’t tell you.
– Roll, slice, and shove into the pan. Neat spirals are optional; delicious chaos still flakes.
– Line the counter with parchment so clean-up is “crumple and walk away.”

Serving Ideas

– Morning coffee’s best friend. Also afternoon coffee. Frankly, evening coffee too.
– Warm with a dollop of jam or lemon curd if you’re feeling bougie on a Tuesday.
– Add berries and pretend it’s a balanced breakfast. Science can’t stop you.
– Serve with wine if the kids drove you nuts. Or sparkling water if we’re behaving (lol).
– Dust with powdered sugar like it’s freshly fallen snow in your carb forest.

What to Serve It With

– A brunch board: bacon, soft-scrambled eggs, fruit, yogurt, and these cruffins front and center.
– Espresso or cappuccino for café vibes. Hot chocolate if you want to feel like a cozy marshmallow.
– A quick glaze: whisk powdered sugar, splash of milk, and vanilla; drizzle while warm and try not to chug it.
– A side of salted butter or mascarpone for the “I’m extra and I know it” crowd.

✔Tips & Mistakes

– Keep the pastry cold. Warm dough turns mushy, and mushy turns into sad spirals.
– Don’t overfill. Two teaspoons of filling per cruffin is cute; half a jar of Nutella is a cautionary tale.
– Roll snug, not tight. Tight = hockey pucks. Snug = airy flakes that shatter in the most flattering way.
– Sugar caramelizes fast. If tops are browning too eagerly, tent with foil for the last 5–8 minutes.
– Grease and sugar the tin like you mean it. That crunchy edge? Worth it.
– Let them cool 10 minutes before removal. Pry out with a butter knife and your most wholesome curse word.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp for 1 day in an airtight container. Re-crisp in a 325°F oven for 5–8 minutes.
– Freeze after baking: wrap individually, then bag. Reheat at 325°F for 10–12 minutes.
– If glazing, glaze after reheating so it doesn’t vanish into the pastry like a ghost.

✔Variations and Substitutions

– Cinnamon sugar classic: brush with butter, sprinkle cinnamon + sugar, roll, slice, bake, smile.
– Chocolate-hazelnut: a thin swipe is plenty; add chopped nuts if you like crunch and chaos.
– Lemon sugar: zest a lemon into sugar, rub it in, pretend you’re on a baking show.
– Berry jam: go light or it’ll squish out and perform a sticky escape act.
– Savory detour: pesto + parmesan or everything bagel seasoning + cream cheese. Breakfast rebels unite.
– Dairy-free? Use vegan butter. Sugar ↔ honey works too—just keep it thin so it doesn’t slide out.
– Skip steps and call it “deconstructed.” It still counts, and I will defend you in the comments.

Easy Cruffin Recipe for Flaky Sweet Treats

Buttery, cinnamon-sugar cruffins made the easy way with store-bought puff pastry. Flaky layers bake up in a muffin tin for a café-style treat that’s perfect for breakfast, brunch, or an afternoon coffee break.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 sheets frozen puff pastry thawed
• ▢ 0.5 cup granulated sugar
• ▢ 2 teaspoons ground cinnamon
• ▢ 4 tablespoons unsalted butter melted, plus more for greasing pan
• ▢ 2 tablespoons all-purpose flour for dusting the counter
• ▢ 0.25 cup powdered sugar for dusting, optional

Instructions

Preparation Steps

• Preheat oven to 375°F. Brush a 12-cup muffin tin lightly with melted butter or spray and set aside.
• In a small bowl, mix the granulated sugar and cinnamon until evenly combined.
• Lightly flour your work surface. Unfold one sheet of puff pastry and roll it into roughly a 10x12 inch rectangle to smooth the seams.
• Brush the surface with melted butter, then sprinkle half of the cinnamon sugar evenly over the sheet.
• Starting from a long side, roll the pastry up tightly into a log. Trim a thin slice from the ends if uneven, then cut the log into 6 equal pieces.
• For each piece, use a knife to split it vertically almost all the way through (leave about 0.5 inch attached at one end) to expose layers. Twist the two strands together, then coil into a spiral with the cut layers facing up. Place in a muffin cup.
• Repeat the rolling, filling, and shaping with the second puff pastry sheet and remaining cinnamon sugar to make 12 cruffins total.
• Brush the tops lightly with any remaining melted butter. Bake for 23 to 27 minutes, until deeply golden and crisp on the edges.
• Cool in the pan for 5 minutes, then run a thin knife around edges and lift out. Dust with powdered sugar before serving.
• Serve warm the day they’re baked, or reheat at 325°F for 5 minutes to refresh.

Notes

For extra flavor, add orange zest to the cinnamon sugar, or spread a thin layer of jam before rolling. Leftovers keep in an airtight container for 1 day at room temperature; re-crisp in the oven before serving.