Easy Cruffins
These easy puff pastry cruffins are flaky, buttery, and rolled in sweet cinnamon sugar for a bakery-style treat made right at home in minutes. There's no yeast needed, no kneading, and only a few ingredients for big cinnamon roll flavor in a lightly puffed pastry.
Ingredients
- 1 (17.3 oz) box frozen puff pastry sheets thawed
- 1 1/2 cups sugar
- 2 tablespoons cinnamon
Instructions
- Preheat the oven to 400°F. Spray a 12-well muffin tin with cooking spray or grease it with softened butter and set aside.
- Place the thawed puff pastry sheets on a baking mat and gently press them into 2 8x18-inch squares.
- In a medium sized mixing bowl, stir together the sugar and cinnamon with a fork until well combined. Spread 1/4 cup of the sugar mixture over one of the squares of dough. Save the remaining cinnamon sugar for rolling the baked cruffins when they are hot from the oven.
- Place the second square of puff pastry over the cinnamon sugar-dusted square, offsetting the placement by 1-inch to expose just one edge of the cinnamon sugar.
- Use a pizza wheel to cut the layered dough into 1-inch wide strips starting from the exposed edge and rolling down. Roll one strip at a time starting from the exposed cinnamon edge and rolling away. Tuck the final end under the roll and place it one well in the greased muffin tin. Repeat with the remaining strips.
- Bake the cruffins for 12 minutes at the high heat, then without opening the oven door, reduce the heat to 350°F and bake for 12 more minutes. The cruffins should be puffed up and cooked through.
- Remove the pan from the oven and use a fork to lift one cruffin at a time and roll it in the reserved cinnamon sugar mixture. Transfer the sugared cruffin to a wire rack to cool and repeat with the remaining cruffins.
