Dough: I used storebought crescent roll dough that came in sheets (no perforations). But, you could still use the original dough that does have perforations, just pinch the seams together. If you want to make the dough from scratch, I will give you a couple of recipes you could use next.
Butter: All of the unsalted butter gets rolled up in each cruffin, giving you plenty in every layer of the treat.
Cinnamon and Sugar: Just like the butter is in each layer, so is the cinnamon and sugar mixture. In addition, I also rolled the baked cruffins into more cinnamon and sugar.
Can I Make the Dough From Scratch?
Sure! If you want to make your own dough for cruffins, there are a couple of options. You could check out the New York Times Croissant recipe. Or, use the dough that I make for my Pumpkin Puff Pastry
Can I Make Cruffins with Puff Pastry Sheets?
Yes! You could use 3 sheets of puff pastry (1 1/2 boxes), thawed according to package instructions, to make 12 cruffins. However, the baking instructions are a little different.
If using a puff pastry sheet, follow the instructions for filling, rolling, and cutting. Place in the prepared muffin tin and bake for 24 minutes at 400°F. (Notice the baking time and temperature are different when compared to making the cruffins with crescent roll sheets.)
Mini Cruffins
Simple and fast dumpling soup, ideal for busy weeknights.
Molhadinho prestige cake.
This is called ‘Better Than Sex Fruit Salad’ – One taste, and you’ll know why
This never disappoints when I serve it at parties!
Found it in my in-laws drawer where they had butter dishes etc What’s this?? Fork there for scale.
Black shower seals, the foolproof method to make them shine like before again