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Cruffins
Serves 12 |
Light, flaky, and perfectly sweet.
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Ingredients:
| 3 tubes refrigerated crescent roll sheets, 8 oz. each |
| 6 tablespoons unsalted butter |
| 1 cup sugar |
| 1 tablespoon ground cinnamon |
Directions:
- Preheat oven to 350° F. Grease a 12-cup muffin tin with nonstick cooking spray.
- Stir together the cinnamon and sugar in a small bowl.
- Working on a lightly floured work surface, roll out each tube of dough. Spread 2 tablespoons of butter evenly over each sheet of dough.
- Sprinkle 1/4 cup of the cinnamon-sugar mixture over the buttered dough. Gently press the cinnamon sugar into the dough.
- Tightly roll up the dough into a log. Cut the log in half, then cut each half log in half lengthwise, giving you four sections of dough. Repeat with the remaining two sheets of dough. You will have 12 sections of dough.
- Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece. Place them into the muffin tin.
- Place the muffin tin into the oven and bake for 18-20 minutes, until golden brown on top.
- Remove from the oven and sprinkle the remaining cinnamon sugar mixture over top. Enjoy!
| Main Ingredient: | Pastry Sheet |
| Cooking Method: | Bake |
| Course: | Dessert |
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