Cruffin Recipe
Cruffins are a modern pastry, blending the textures of a muffin and a croissant, that originated in Australia. They first appeared in 2013, created by baker Kate Reid at Lune Croissanterie as a way to use leftover pastry trimmings from croissants. Pastry chef Ry Stephen later popularized and trademarked the cruffin in the United States between 2015 and 2016, especially in San Francisco.Though the term "cruffin" was initially trademarked by a U.S. food company in 1993, it didn’t refer to an actual pastry at the time. Today, cruffins are increasingly popular in the U.S., especially as an Easter treat.
Ingredients
- 8 oz. tube refrigerated crescent roll sheets – 3
- Unsalted butter, softened – 6 tbsp
- Granulated sugar – 1 cup
- Ground cinnamon – 1 tbsp
Instructions
- Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
- Working on a lightly floured surface, roll out each tube of dough to a 12×16-inch rectangle.
- Spread 2 tablespoons of softened butter evenly over each sheet of dough.
- In a small bowl, whisk together the sugar and cinnamon.
- Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough.
- Set aside the remaining cinnamon-sugar mixture to use for topping later.
- Starting on the long end of the dough sheet, tightly roll it up into a log.
- Cut the log in half, creating two shorter logs.
- Cut each of those shorter logs in half lengthwise, giving four sections of dough.
- Repeat with the remaining two sheets of dough. There will be 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 of dough.
- Place into the prepared muffin tin. Repeat with the remaining 11 sections.
- Bake for 18-20 minutes, or until golden brown.
Nutrition
Calories: 184kcalCarbohydrates: 25gProtein: 1gFat: 9gSaturated Fat: 6gCholesterol: 26mgSodium: 78mgFiber: 1gSugar: 18g
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