If you’re craving something that combines the flaky layers of a croissant with the soft, sweet appeal of a muffin, this cruffin recipe is exactly what you need. Surprisingly easy to make and irresistibly delicious, these trendy pastries might just become your new go-to treat. Ready to impress your taste buds—and your friends? Let’s dive in!
Cruffin Recipe
| Servings: | 12 |
| Prep Time: | 20 minutes |
| Cook Time: | 25 minutes |
| Total Time: | 45 minutes |
| Serving Size: | 1 cruffin |
Description
Imagine the buttery layers of a croissant swirling inside the shape of a golden brown muffin. That is the magic of a cruffin — a hybrid pastry that brings together the elegance of a classic French croissant with the cozy familiarity of an American muffin. With crisp edges that flake gently apart and a tender, spiraled interior, cruffins taste like something straight from a boutique bakery.
Biting into a warm cruffin is like stepping into a dream where sweet meets savory. The dough is rich yet airy, the crust caramelizes in just the right spots, and when dusted with cinnamon sugar or filled with jam or pastry cream, each bite is layered with comfort and indulgence. Whether served at weekend brunch or as a luxurious afternoon treat, cruffins are an unforgettable baking experience.
Why You’ll Love This Recipe
This cruffin recipe takes a simplified approach to laminated dough by using store-bought puff pastry. That means you get all the delightful flakiness of croissants without the hours of rolling and resting. It is perfect for beginner pastry bakers or anyone who wants bakery-level results with minimal fuss.
The best part? These cruffins are endlessly customizable. You can enjoy them plain, dusted with powdered sugar, or filled with your favorite spread like Nutella, jam, or lemon curd. From brunch tables to holiday gifts, they are guaranteed to impress.
Serving and Storage Tips
Cruffins are best served the day they are baked while they are still warm and crisp. However, they can be stored in an airtight container at room temperature for up to 2 days. Reheat them in the oven at 300 degrees Fahrenheit for about 5 minutes to restore their flaky texture.
To freeze, let them cool completely and wrap each cruffin tightly in foil or plastic wrap. Place in a freezer-safe bag or container for up to 1 month. Reheat in a 350 degrees Fahrenheit oven for 10 to 12 minutes straight from the freezer. For prep ahead, assemble and shape the cruffins, then refrigerate overnight before baking the next morning.
Ingredients
- 2 sheets of frozen puff pastry thawed
- 3 tablespoons unsalted butter softened
- 2 teaspoons ground cinnamon
- 6 tablespoons granulated sugar
- Extra granulated or powdered sugar for topping
Equipment
- Rolling pin
- Sharp knife or pizza cutter
- Mixing bowl
- 12-cup muffin tin
- Pastry brush
- Cooling rack
Instructions
- Preheat your oven: Set the oven to 375 degrees Fahrenheit and grease all the cups of a 12-cup muffin tin. I like to use softened butter rather than spray for a golden crust.
- Mix your sugar blend: In a small mixing bowl, combine the granulated sugar and cinnamon. Stir until it is evenly mixed and fragrant. You will smell cinnamon roll vibes already.
- Roll out the puff pastry: On a clean, lightly floured surface, roll one thawed sheet into a rectangle roughly 12 by 15 inches. It does not have to be exact, but uniform thickness helps with even baking.
- Butter and sugar the dough: Use a pastry brush (a spoon works in a pinch) to spread half the softened butter over the pastry. Then sprinkle on half of the cinnamon sugar mix. Be generous all the way to the edges.
- Roll and slice: Starting from the long side, tightly roll the sheet into a log, as if making cinnamon rolls. Use a sharp knife or pizza cutter to slice the log in half lengthwise to expose the beautiful layers inside.
- Shape into spirals: With the cut layers facing out, gently roll each strip into a spiral and tuck it into a muffin cup. Repeat the rolling and filling process with the second sheet of puff pastry.
- Bake: Pop the pan into the middle rack of the oven and bake for 25 to 30 minutes. They should puff up tall and turn deep golden brown. If they are browning too fast, loosely tent with foil in the final minutes.
- Cool and finish: Let the cruffins rest in the tin for about 5 minutes to firm up, then transfer to a cooling rack. Finish with a dusting of powdered or granulated sugar if you like a sweet sparkle.
Nutrition per serving
| Calories | 210 |
| Protein | 3g |
| Carbohydrates | 23g |
| Fat | 12g |
| Sugar | 9g |
| Fiber | 1g |
| Sodium | 110mg |
Recipe Notes
If you want an extra indulgent cruffin, you can add a spoonful of jam, cream cheese, or hazelnut spread before rolling. For a savory twist, try grated cheese and herbs instead of cinnamon sugar.
FAQ
Can I use flavored butters or spreads instead of plain butter?
Yes. Flavored butters like cinnamon honey or orange zest compound butter are delicious options that add depth. You can also spread a thin layer of jam or Nutella for a more decadent roll.
How do I keep the cruffins from sticking to the muffin tin?
I recommend generously greasing the cups with butter or using parchment muffin liners that rise above the edges. This ensures easy release and helps the cruffins rise tall without leaning.
Can I make a savory version of this recipe?
Absolutely. Omit the cinnamon sugar and instead use grated cheese like sharp cheddar or Gruyère along with herbs, garlic butter, or even bits of cooked bacon for a delicious savory cruffin.
We hope you enjoyed this article about the cruffin recipe! If it inspired you, let us know in the comments — we’d love to hear your thoughts. Don’t forget to pin this article or any image from it on Pinterest to help more people discover it. And if you like the pin, give it a like — your support means a lot and helps us create even better content!
Cruffin Recipe
Ingredients
- 2 sheets frozen puff pastry thawed
- 3 tablespoons unsalted butter softened
- 2 teaspoons ground cinnamon
- 6 tablespoons granulated sugar
- Extra granulated or powdered sugar for topping
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- In a small bowl, mix together the granulated sugar and ground cinnamon.
- On a lightly floured surface, roll out one sheet of puff pastry into a 12 x 15 inch rectangle.
- Brush the surface with half of the softened butter and sprinkle evenly with half of the cinnamon sugar mixture.
- Starting from the long side, tightly roll the pastry into a log, as you would for cinnamon rolls.
- With a sharp knife, cut the log in half lengthwise to reveal the layers.
- With the cut side facing out, spiral each half into a roll and place into the muffin tin. Repeat steps 3-7 with the second sheet of pastry.
- Bake for 25-30 minutes in the center of the oven, until golden brown and puffed.
- Let cruffins cool in the pan for 5 minutes, then transfer to a cooling rack.
- Dust with extra granulated or powdered sugar before serving, if desired.
