Cruffins deliver the luxury of a bakery pastry without the need for complicated lamination. Using puff pastry or croissant dough, they’re surprisingly easy to make and endlessly customizable. Whether you like yours sweet or savory, this recipe is simple, impressive, and absolutely delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Store-bought puff pastry or crescent roll dough sheets (thawed if frozen)
Granulated sugar
Ground cinnamon (optional)
Melted butter (for brushing)
Optional fillings: jam, Nutella, chocolate chips, or fruit preserves
Powdered sugar (for dusting)
Directions
Preheat your oven to 375°F (190°C) and lightly grease a standard muffin tin.
Roll out the puff pastry sheet on a lightly floured surface into a large rectangle.
Brush the surface with melted butter and sprinkle with cinnamon sugar or spread your desired filling evenly.
Starting from one long edge, roll the dough tightly into a log.
Slice the log in half lengthwise to expose the layers.
With the cut side facing out, coil each strip into a spiral and place into the muffin cups.
Bake for 20–25 minutes, or until golden brown and puffed.
Allow to cool for a few minutes before removing from the tin. Dust with powdered sugar before serving.
Servings and timing
This recipe makes 6 cruffins. Prep time is about 15 minutes, and bake time is 20–25 minutes. Cooling takes an additional 10 minutes.
Variations
Chocolate hazelnut: Fill with Nutella and sprinkle with chopped hazelnuts.
Jam-filled: Spread raspberry, strawberry, or apricot jam inside before rolling.
Savory cruffins: Use pesto, cheese, or herbs for a savory twist.
Cream cheese swirl: Add a layer of sweetened cream cheese for a tangy filling.
Apple cinnamon: Add thin apple slices and cinnamon sugar before rolling.
Storage/Reheating
Store cooled cruffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in the oven at 300°F (150°C) for 5–7 minutes or in the microwave for about 15 seconds to refresh.
FAQs
What is a cruffin?
A cruffin is a hybrid of a croissant and a muffin—flaky layers of croissant-style dough baked in a muffin tin.
Can I use croissant dough instead of puff pastry?
Yes, croissant dough works great and gives an even more authentic croissant flavor and texture.
Do I need to use fillings?
No, plain cruffins with a dusting of powdered sugar are delicious on their own, but fillings add extra flavor.
How do I get the flaky layers?
Slicing the dough and rolling it with the layers exposed helps achieve a flaky, layered texture when baked.
Can I make cruffins ahead of time?
Yes, you can assemble them and refrigerate overnight. Bake fresh the next morning.
Why are my cruffins soggy?
Make sure not to overfill with wet fillings, and bake until fully golden and crisp on top.
Can I freeze baked cruffins?
Yes, wrap them tightly and freeze for up to 1 month. Reheat in the oven to restore crispness.
Do I need to grease the muffin tin?
Yes, greasing helps prevent sticking and makes it easier to remove the cruffins after baking.
Can I use cinnamon rolls dough?
You can, but it will result in a sweeter, less flaky texture. Puff pastry or croissant dough is best for layers.
What can I serve with cruffins?
They pair perfectly with coffee, tea, or hot chocolate—and make an impressive addition to a brunch spread.
Conclusion
Cruffins are the perfect treat when you want something elegant yet easy. With their flaky layers and muffin shape, they’re a creative twist on two beloved pastries. Whether filled with chocolate, fruit, or left simple, cruffins are sure to become a new favorite for breakfast, brunch, or dessert.
Cruffins are a delightful hybrid pastry combining the flaky layers of a croissant with the shape of a muffin. Easy to make with store-bought dough, they can be filled with sweet or savory ingredients and are perfect for breakfast, brunch, or dessert.
Ingredients
1 sheet store-bought puff pastry or crescent roll dough (thawed if frozen)
2 tbsp melted butter (for brushing)
1/4 cup granulated sugar
1 tsp ground cinnamon (optional)
Optional fillings: 1/4 cup jam, Nutella, chocolate chips, or fruit preserves
Powdered sugar, for dusting
Instructions
Preheat oven to 375°F (190°C) and lightly grease a standard muffin tin.
On a lightly floured surface, roll out the puff pastry sheet into a large rectangle.
Brush the entire surface with melted butter. Sprinkle with cinnamon sugar or spread your chosen filling evenly.
Starting from a long edge, tightly roll the dough into a log.
Using a sharp knife, slice the log in half lengthwise to expose the inner layers.
With the cut sides facing out, coil each strip into a spiral and place into a muffin cup.
Bake for 20–25 minutes, or until golden brown and puffed.
Cool for 10 minutes in the pan, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
Use croissant dough for a more buttery, authentic texture if available.Don’t overfill, especially with wet fillings, to avoid sogginess.Reheat leftovers in the oven to restore crispness.Make ahead by assembling and refrigerating overnight, then baking fresh.Dust with powdered sugar or drizzle with glaze for a bakery-style finish.
