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Easy to make Cinnamon Sugar Cruffins are a simple and sweet morning treat you’re going to love waking the whole house up with! Store-bought puff pastry is dressed up with sugar, cinnamon, and butter to make these adorably named Cruffins.
Anytime I say the word “Cruffin,” I can’t help but smile! While it may sound a little silly, these morning treats are no joke. Flaky puff pastry dough is slathered with butter and a perfect combination of cinnamon and sugar before being popped into the oven and baked to the most gorgeous golden brown color.
I LOVE a good store-bought recipe like this one. When I can take a store-bought item like puff pastry dough and dress it up with a few extra (and inexpensive) ingredients, it’s one of the best feelings in the kitchen! With this recipe, you get quick and easy results that are delicious every time, and you didn’t have to knead any dough. Your hands will thank you!
This is a great recipe to whip up in the morning when you have a house full of guests. The smell of the cinnamon sugar-coated buttery dough baking in the oven will encourage everyone to get out of bed, and it’s the easiest way to treat a crowd to a little something sweet. If you’re hosting brunch at your home, this is also a fantastic recipe for you! Cruffins pair perfectly with mimosas, as I’ve discovered through in-depth experimentation.
What You’ll Need:
- Puff Pastry – Buy two packages! It may be confusing, but you’ll need four sheets in total, and each package contains two sheets.
- Sugar – Plain white granulated sugar works best when making a cinnamon sugar combo.
- Cinnamon – If you happen to make these Cruffins during the fall months, consider adding a pinch of nutmeg with the cinnamon to help develop that warm flavor even more.
- Butter – Salted butter works best here, and make sure it’s softened so it’s easier to spread.
How to Make Cinnamon Sugar Cruffins
For more detailed instructions, scroll to the bottom of this post.
Prepare. Preheat the oven to 400°F, prepare a muffin pan, and whisk together some cinnamon and sugar. Reserve some of the cinnamon sugar for sprinkling.
Butter the dough. Lay two puff pastry sheets on the countertop. Spread butter onto each sheet, then sprinkle with cinnamon sugar.
Layer the dough. Place the two other puff pastry sheets on top of the buttered sheets, creating a sandwich.
Cut and roll. Cut six equal strips out of the dough, then roll them up cinnamon roll style. Pinch the ends so they stay closed as they bake.
Bake, then enjoy! Bake the Cruffins for 15-18 minutes, then sprinkle then with extra cinnamon sugar while they’re still warm.
How long will Cinnamon Sugar Cruffins stay fresh? These Cruffins are best served nice and fresh, when they’re still warm from the oven! However, if you do want to save some leftovers, keep them in an airtight container at room temperature for about 2 days.
Can I use another type of dough? Here’s the deal – these Cruffins are best made with puff pastry dough, since it yields the most flaky results.
I find that the puff pastry is tearing – how can I avoid this? I find it best to work with cold puff pastry. I take it out of the fridge just before I am ready to spread the butter on it. (If it is frozen, I allow it to thaw in the fridge overnight.)
Could I use brown sugar instead of white sugar in this recipe? Yes, if you prefer. Brown sugar will give the cruffins a heavier texture and be a little more caramel flavored. And you could use that to sprinkle on them afterward, or use confectioners sugar for sprinkling.
I usually use unsalted butter in my baking – can I do that with this recipe? Yes, you could mix in ⅛ th teaspoon of salt to the butter (to create a salted butter), or just leave that out.
What are some other spices that would work in this recipe? You can achieve some tasty alternatives by adding ½ teaspoon of either ginger, cardamom, star anise, or coriander.
Make brunch something to look forward to with these sweet treats!
Cinnamon Sugar Cruffins
- 2 packages of puff pastry, each package includes 2 sheets
- 1 cup (200 g) granulated sugar
- 4 Tablespoons ground cinnamon
- ½ cup (114 g) salted butter, softened
- Preheat your oven to 400 °F (204 °C). Spray your muffin pan with a non-stick spray with flour added, or line the muffin pan with liners.
- In a small bowl, whisk together the sugar and cinnamon. Divide this mixture by setting aside 4 Tablespoons to be used for sprinkling on after the cruffins are baked.
- Open up each puff pastry sheet and lay each one on the counter flat. Set two aside for the moment, they will be placed on top.
- Using a butter knife or offset spatula, spread ¼ cup of butter onto each of the bottom two sheets. Then divide the larger cinnamon/sugar mixture in half and generously sprinkle on top of the buttered pastry sheets, covering the whole surface.
- Now, take the top two pastry sheets and place them on top of the cinnamon sugar sheets, creating a sandwich.
- Using a pizza cutter, cut 6 equal strips from each sandwich, 12 total.
- Then roll the slices up (cinnamon roll style), make sure to pinch the ends to help the rolls stay closed as they bake, and place each one into a muffin cup.
- Bake for about 15-18 minutes or until golden.
- Sprinkle with (or roll them around in) the remaining 4 Tablespoons of cinnamon sugar while they are warm. *These are best served warm!
- Roll out the puff pastry into a large rectangle (approximately 10 inches by 12 inches).
- Take one of the 10 inch sides of the rectangle and fold the pastry over so you now have a square. (This creates a sandwich, with the butter- cinnamon sugar filling inside.)
- Cut the pastry into 10 (1 inch) slices so that each slice has the fold at one end.
- Bake for about 13-15 minutes or until golden.
- Sprinkle with (or roll them around in) the remaining 4 Tablespoons of cinnamon sugar while they are warm.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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