Delicious Cruffins are a delightful hybrid treat that brings together the best of both worlds: the flaky, buttery layers of a croissant and the compact, cake-like charm of a muffin. Baked in a muffin tin, these swirled pastries can be enjoyed plain with cinnamon sugar or elevated with fillings like jam, chocolate spread, or lemon curd. They’re irresistibly golden, crisp on the outside, and tender within.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 package refrigerated puff pastry (2 sheets), thawed
4 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Optional fillings: chocolate spread, jam, lemon curd, or pastry cream
Directions
I preheat the oven to 375°F (190°C) and lightly grease a 6-cup muffin tin.
In a small bowl, I mix together the sugar and ground cinnamon.
On a lightly floured surface, I unroll one sheet of puff pastry, then brush it with melted butter and sprinkle it evenly with the cinnamon sugar mixture.
I roll the pastry sheet tightly into a log and cut it lengthwise to create 2 long strips.
Each strip is then rolled into a spiral and placed into a muffin cup. I repeat this with the second pastry sheet.
I bake the cruffins for 25–30 minutes, until they’re golden, puffed, and beautifully crisp.
While they’re still warm, I like to roll them in extra cinnamon sugar or give them a dusting of powdered sugar.
Once slightly cooled, I sometimes pipe in my favorite fillings to add a special twist.
Servings and timing
Servings: 6 cruffins
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Variations
I enjoy playing with the flavors depending on what I’m in the mood for. Sometimes I fill the centers with Nutella for a rich, chocolatey version, or use lemon curd when I want a zesty, tangy contrast. Jam or pastry cream also make great fillings. For a savory take, I skip the sugar and cinnamon, and instead add shredded cheese or herbs inside the roll.
Storage/Reheating
To keep cruffins fresh, I store them in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 5 days. When I’m ready to reheat, I pop them in a 300°F (150°C) oven for about 5–7 minutes to bring back their crispy texture. I avoid the microwave since it tends to make them soggy.
FAQs
How do I prevent the cruffins from sticking to the muffin tin?
I always grease the muffin tin well with butter or non-stick spray. Using a non-stick muffin tin also helps make removal easy.
Can I make cruffins ahead of time?
Yes, I often prep the spirals the night before and store them in the fridge. In the morning, I just pop them into the oven for freshly baked goodness.
Do I need to use both sheets of puff pastry?
For 6 cruffins, I use both sheets. If I only want a small batch, I use one sheet and make 3 cruffins.
What’s the best way to fill the cruffins?
I let them cool slightly, then use a piping bag with a round tip to inject filling into the center. It’s quick and mess-free.
Can I freeze cruffins?
Yes, I let them cool completely, then freeze them in a zip-top bag. To reheat, I place them in the oven at 300°F (150°C) until warmed through.
Conclusion
This Delicious Cruffins are a show-stopping treat that are surprisingly easy to make. With just a few ingredients and simple steps, I get a bakery-style pastry right from my oven. Whether I go classic with cinnamon sugar or add a surprise filling, these cruffins always hit the spot.
📖 Recipe:
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Delicious Cruffins
- Total Time: 40–45 minutes
- Yield: 6 cruffins
- Diet: Vegetarian
Description
Cruffins are a delightful pastry hybrid combining the flaky layers of a croissant with the shape and convenience of a muffin. They’re easy to make with store-bought puff pastry and can be enjoyed plain or filled with sweet or savory fillings.
Ingredients
- 1 package refrigerated puff pastry (2 sheets), thawed
- 4 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- Optional fillings: chocolate spread, jam, lemon curd, or pastry cream
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 6-cup muffin tin.
- In a small bowl, mix together the sugar and ground cinnamon.
- On a lightly floured surface, unroll one sheet of puff pastry. Brush it with melted butter and sprinkle evenly with the cinnamon sugar mixture.
- Roll the pastry sheet tightly into a log, then cut it lengthwise to create 2 long strips.
- Roll each strip into a spiral and place into a muffin cup. Repeat with the second pastry sheet.
- Bake the cruffins for 25–30 minutes, until golden, puffed, and crisp.
- While warm, optionally roll them in extra cinnamon sugar or dust with powdered sugar.
- Once slightly cooled, pipe in fillings like jam, chocolate spread, or lemon curd if desired.
Notes
Use both puff pastry sheets for 6 cruffins; use one sheet for a smaller batch of 3.
Let cruffins cool slightly before filling to avoid melting the filling.
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
To reheat, place in a 300°F (150°C) oven for 5–7 minutes to restore crispiness.
You can freeze baked cruffins and reheat them in the oven.
For savory cruffins, omit sugar and cinnamon and add cheese or herbs before rolling.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cruffin
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
