Easy Cruffins Recipe (With Canned Croissant/Crescent dough)

An epicurean adventure to: The United States

We're so excited to share this effortless, DIY recipe for delicious cinnamon sugar Cruffins using canned croissant or crescent dough. A cheat's version, if you will, but without compromising on taste.

If you're here, you probably already know what a Cruffin is. For the uninitiated, it's essentially the perfect union of a croissant and a muffin. Clever! It tastes like a buttery, flaky croissant but it looks like a haute couture muffin. Also check out Croffles, a hybrid croissant waffle!

We've opted for a classic blend of cinnamon sugar and butter. However, the possibilities are endless when using this as a base recipe, allowing you to experiment with your favourite fillings. Think Nutella, jam, dried fruits, crème pâtissière or even savoury versions with cheese and garlic.

Find detailed instructions accompanied by photo guidance below.

While cruffins are commonly associated with American pastry culture, it's crucial to acknowledge that they originated at Lune Croissanterie in Melbourne, Australia, back in July 2013.

In 2014, in the United States, the Cruffin skyrocketed to fame when pastry chef Ry Stephen, a fellow Aussie from Mr. Holmes Bakehouse, officially trademarked it.

So, despite its strong association with American-only cuisine, the true origins of the Cruffin can be traced back to Down Under.

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Canned croissant or crescent dough

"What on earth are you talking about?" I hear you cry!

It's essentially a roll of dough in a can, that comes pre-perforated into triangles, perfect for rolling and baking your own croissants.

Major brands offering this include Jus-Rol in the UK and Pillsbury in the US. It's a fantastic invention!

If you live in a country where canned croissants or crescent dough aren't readily available, we genuinely apologise. We'd hate for you to miss out on the joy of making Cruffins this way! But, you may have a couple of options.

You can also opt for sheets of croissant/crescent dough. Bakehouses that offer a variety of raw doughs or pastries may stock it.

If that option isn't available, you can always turn to a puff pastry sheet. While its texture will be a little different - lighter and flakier, not as buttery and substantial as croissant dough - it still gets the job done. There are other Cruffin recipes out there specifically using puff pastry, so it's not an unfamiliar concept.

Butter

Use either salted or unsalted butter, your choice.

The crucial point to remember is to use soft and spreadable butter, otherwise, you might risk tearing the dough when attempting to spread overly firm butter across the surface.

The sugars

For the cinnamon sugar filling, we use a combination of light brown sugar and white granulated sugar. While you could opt for all white sugar, we find that the light brown sugar adds a hint of caramel flavour without overpowering the palate.

Opting for all light brown sugar or dark brown sugar can make it a tad too rich and dark for our liking.

For the cinnamon sugar sprinkle, white sugar is best. It sticks better and also looks better.

Ground cinnamon

While we guide the amount of cinnamon to add in the recipe, feel free to measure by heart, as is often the case with most spices.

Step-by-step guide:

Make the Cruffins

1. Preheat the oven to 180C/350F.

2. Lightly grease a 12-hole muffin pan with butter, oil or nonstick cooking spray.

3. In a small bowl, combine the white sugar, light brown sugar and cinnamon for the Cruffin filling. Set aside.

4. Unroll the dough and cut it into squares along the perforated lines between each pair of triangles. In other words, instead of cutting into individual triangles, leave two triangles connected to form a square.

5. On a lightly floured work surface, gently roll out each square into a slightly larger rectangle with a rolling pin

6. Aim for a rough measurement of 30cm x 25cm (12" x 9").
   
   Note: This guide is based on the dimensions of Jus-Rol croissant dough. If your chosen brand offers smaller squares initially, your measurements may be smaller. Aim to roll it only slightly thinner than its original state when it came out of the tube.

7. If you come across any large perforated holes in the dough, simply pinch them shut with your fingertips. It doesn't have to be perfect.

8. Spread approximately a tablespoon of softened butter evenly over the entire square right up to the edges of the dough.

9. Sprinkle two tablespoons (or as much as you like) of cinnamon sugar across the layer of butter.

10. Starting from the long end of the rectangle, tightly roll the dough up into a small log.

11. Using a sharp knife, carefully slice the log lengthwise in half.

12. Now, you should have two long halves, each revealing multiple layers of dough.

15. Gently place the spiral into the prepared muffin tin, ensuring it sits neatly. Repeat the process for the remaining sections of dough until you fill all 12 muffin holes.

16. Place the Cruffins in the preheated oven and bake for 18-20 minutes or until the tops are deep golden brown, puffy and flaky.

17. Let the Cruffins cool in the tin for 5 minutes. Carefully remove them by sliding a knife around the edges to loosen any sticky sugar that may have glued them to the sides.

Finishing touches

18. In a bowl, combine the white sugar and ground cinnamon to roll the Cruffins in.

19. While the Cruffins are still warm, roll them in the sugar mixture on all sides. Give them a light tap on the side of the bowl to remove any excess sugar. Place them in a cooling rack to cool down.
    
    Enjoy fresh with a cup of coffee or tea.

More filling ideas

Spreading onto dough before rolling:

• Nutella

• Chopped nuts and chocolate chips

• Jam

• Dried fruits like raisins and chopped apricots (with cinnamon sugar)

• Lemon zest and sugar

• Caramel sauce and pecan nuts

• Garlic butter

• Garlic butter and Cheddar cheese

• Cheese and ham

• Cheese and bacon

• Cheese and onion

Piping into plain, baked Cruffins

Use a straw to create a hole in each Cruffin, then fill a piping bag with any of the below fillings to pipe into the middle of the Cruffin.

• Nutella

• Nutella and jam

• Crème pâtissière (French pastry cream) or thick custard

• Mascarpone cream

• Marshmallow fluff

• Brandy cream

• Lemon curd

• Cream cheese

• Chantilly cream

• Dulce de leche

Storage

Cruffins, like croissants, are at their absolute best fresh from the oven. But here are some storage ideas:

Room Temperature: Store Cruffins at room temperature for up to 2 days in an airtight container. If you prefer them warm, a quick reheat in the oven or microwave can revive their freshness.

Fridge: If you need to store them for a longer period, refrigerate in an airtight container. However, be aware that refrigeration may alter the texture, making them a bit denser.

Freezing: Cruffins freeze well. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 2-3 months. Thaw at room temperature when ready to enjoy.

Reheating: To refresh Cruffins, warm them in a preheated oven at 350°F (180°C) for about 5 minutes. Alternatively, you can microwave them for 10-15 seconds.

Remember that the sugary coatings may soften over time, so consider adding a fresh sprinkle of sugar before serving if desired.