Best Recipe for Cruffins (Croissant Muffin)
A buttery, flaky pastry that combines the best of a croissant and a muffin.
Ingredients
- 2 packages 17.3 oz each Puff Pastry (4 sheets total, thawed)
- 1 cup Granulated Sugar divided
- 4 tablespoons Ground Cinnamon
- ½ cup Salted Butter softened
Instructions
- Preheat the oven and prepare a standard twelve-cup muffin tin with non-stick spray or liners.
- Whisk the sugar and cinnamon together in a bowl, setting aside a small portion for the final coating.
- Lay the puff pastry sheets flat and spread softened butter across the surface of two sheets.
- Sprinkle the larger portion of cinnamon sugar over the buttered sheets.
- Place the remaining plain pastry sheets on top of the sugared ones to create sandwiches.
- Cut each pastry sandwich into six equal strips using a pizza cutter or sharp knife.
- Roll each strip up tightly and place them into the muffin tin with the spiral side facing upward.
- Bake until the pastries are puffed high and have turned a deep golden brown color.
- Remove from the tin while warm and roll them in the reserved cinnamon sugar to coat the exterior.
Notes
• Ensure the puff pastry stays cold while working to achieve the best flaky layers.
• If preparing in advance, assemble the rolls and refrigerate them overnight before baking fresh in the morning.
• Store any leftovers in an airtight container at room temperature and reheat in the oven to restore the crisp texture.
• If preparing in advance, assemble the rolls and refrigerate them overnight before baking fresh in the morning.
• Store any leftovers in an airtight container at room temperature and reheat in the oven to restore the crisp texture.