Ever crave that perfect bakery pastry but don’t want to spend hours rolling out dough or waiting for things to rise? That’s exactly why I fell in love with these Quick Cinnamon Sugar Cruffins. They’re the flaky, buttery cousin of croissants and muffins—light and layered like a croissant, but baked in a muffin tin for that cute, swirly shape.
The best part? They’re made with store-bought puff pastry, so there’s zero stress and hardly any prep time. I’ve made these for brunch with friends, lazy Saturday mornings, and even as a last-minute dessert when I didn’t want to turn on the stand mixer. They look super fancy, but I promise—they’re so easy you’ll wonder why you haven’t been making them all along.
Let’s jump right in and start baking these warm, cinnamon-sugar swirled bites of heaven.
Ingredients You’ll Need
For the Cruffins:
1 sheet puff pastry, thawed
2 tablespoons unsalted butter, melted
¼ cup granulated sugar
1 tablespoon ground cinnamon
For the Cinnamon Sugar Coating:
¼ cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter
STEP 1: Prep Your Muffin Tin and Oven
Start by preheating your oven to 375°F (190°C). Grease a standard muffin tin lightly with nonstick spray or a touch of butter. This will help your cruffins pop right out when they’re done baking.
Tip: You can also line the muffin cups with parchment strips if you’re worried about sticking, but I usually don’t find it necessary.
STEP 2: Mix Your Cinnamon Sugar Filling
In a small bowl, stir together the ¼ cup sugar and 1 tablespoon cinnamon. This is going to be sprinkled generously all over your buttery puff pastry. It’s what gives these cruffins that nostalgic cinnamon roll vibe, but without all the work.
STEP 3: Roll Out and Butter Your Puff Pastry
Now it’s time to work with the puff pastry. Unroll it gently onto a lightly floured surface to keep it from sticking.
Brush the entire surface with the 2 tablespoons of melted butter. Don’t be shy here—every buttery layer adds flavor and richness.
STEP 4: Sprinkle and Roll
Evenly sprinkle your cinnamon sugar mixture over the buttered puff pastry. Try to cover every corner.
Starting from the longer edge of the pastry sheet, roll it up tightly into a log—just like you’re making cinnamon rolls.
Tip: Rolling it tightly is key. That’s what gives you the pretty layers and spirals when it bakes.
STEP 5: Slice and Shape
Once your pastry is rolled into a log, slice it in half lengthwise so the inner layers are exposed. You’ll now have two long strips with all those gorgeous layers showing.
Take each strip and roll it into a spiral or coil, kind of like a cinnamon roll, and place it into a muffin cup cut side up. You should end up with 6 beautiful cruffins.
How to Bake and Finish the Perfect Quick Cinnamon Sugar Cruffins
Now that your puff pastry spirals are cozied up in the muffin tin, it’s time to bring these beauties to life in the oven. This is the part where your kitchen starts to smell like a bakery, and honestly, that alone makes this recipe worth making. In just 25 minutes, you’ll have warm, golden-brown cruffins ready to enjoy—and we’re not stopping there. A final cinnamon-sugar coating takes them right over the top.
Let’s finish what we started and make these cruffins totally irresistible.
STEP 6: Bake to Golden Perfection
Slide your muffin tin into the preheated 375°F (190°C) oven and bake for 20 to 25 minutes. You’re looking for the cruffins to puff up and turn a beautiful golden brown.
Tip: Keep an eye on them during the last 5 minutes of baking. Every oven is different, and puff pastry can go from golden to too-dark pretty fast. If the tops are browning faster than the bottoms, you can loosely tent the pan with foil.
When they’re done, remove them from the oven and let them cool in the pan for about 5 minutes. This makes them easier to handle and helps them set without collapsing.
STEP 7: Mix the Cinnamon Sugar Coating
While your cruffins are cooling slightly, go ahead and prepare the coating.
In a small bowl, combine:
¼ cup granulated sugar
1 teaspoon ground cinnamon
This mix is going to add that extra sweet crunch on the outside that makes every bite just a little more special.
STEP 8: Butter and Coat
After your cruffins have cooled just enough to handle, brush them with 2 tablespoons of melted butter. This step helps the cinnamon sugar stick and adds even more buttery goodness to the already flaky layers.
Now, either roll each cruffin in the cinnamon sugar mixture or sprinkle it generously over the top and sides. I usually go with the sprinkle method—it’s less messy and still gives that sweet, crunchy texture.
Tips for the Best Cruffins Every Time
Use cold but thawed puff pastry:
Make sure your puff pastry is fully thawed but still cold when you work with it. If it gets too soft or warm, pop it back in the fridge for a few minutes. Cold dough gives you the best flaky layers.
Don’t skip the cut side up step:
When placing the spirals in the muffin tin, make sure the cut sides are facing up. That’s what gives you the layered, bakery-style look when they puff up.
Add a twist with fillings:
Want to mix things up a bit? Try spreading a thin layer of cream cheese, Nutella, or even fruit preserves before rolling the puff pastry. Just don’t go overboard—you still want those clean layers.
Reheat like a pro:
Cruffins are best warm from the oven, but they reheat beautifully. Just pop them back in a 350°F oven for 5–7 minutes and they’ll be just as flaky and delicious.
Your Quick Cinnamon Sugar Cruffin Questions—Answered!
By now, your kitchen probably smells amazing, and you’re either already enjoying one of these warm, buttery cruffins or you’re gearing up to make them ASAP. But if you’re like most of us, a few questions might pop up before (or during) your baking session. So I’ve rounded up the most common cruffin questions to make sure you’re fully prepped and confident in the kitchen.
FAQ: Quick Cinnamon Sugar Cruffins
1. Can I use crescent roll dough instead of puff pastry?
Technically yes, but it won’t be quite the same. Puff pastry gives that light, flaky, croissant-like texture. Crescent roll dough will be softer and breadier, but still tasty.
2. Do I need to grease the muffin tin if I’m using nonstick?
Yes, even nonstick pans can stick when it comes to puff pastry and melted sugar. A light coating of butter or spray helps ensure an easy release.
3. Can I make these ahead of time?
These cruffins are best enjoyed fresh, but you can prep them up to the point of baking. Cover the shaped spirals in the muffin tin and refrigerate for a few hours, then bake when you’re ready.
4. How should I store leftovers?
Keep any leftover cruffins in an airtight container at room temperature for up to 2 days. To bring back that fresh-from-the-oven texture, reheat them in a 350°F oven for 5 minutes.
5. Can I freeze cruffins?
Absolutely. Let them cool completely, wrap them individually in plastic wrap, and store in a freezer-safe bag. To reheat, bake directly from frozen at 350°F for 8–10 minutes.
6. What other coatings can I use besides cinnamon sugar?
Try powdered sugar for a lighter finish, or even a drizzle of glaze made with powdered sugar and milk. You could also go savory—skip the cinnamon and fill with cheese and herbs instead.
7. Why do my cruffins look uneven or lopsided?
It could be that the puff pastry wasn’t rolled evenly or tightly enough. Next time, take a little extra time to roll it snugly and slice it cleanly to help those layers rise evenly in the oven.
Final Thoughts: Why You’ll Keep Coming Back to This Recipe
Quick Cinnamon Sugar Cruffins are one of those magical recipes that look fancy, taste amazing, and come together with just a few pantry staples. Whether you’re new to baking or just looking for something easy and crowd-pleasing, this is one of those go-to recipes that never disappoints.
I’ve served these at baby showers, made them as a sweet breakfast surprise for my kids, and even wrapped them up as little edible gifts. People always assume I spent hours in the kitchen—and I let them believe it!
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Quick Cinnamon Sugar Cruffins
Description
Quick Cinnamon Sugar Cruffins are a delightful mashup of croissants and muffins, giving you a flaky, buttery texture with the sweet warmth of cinnamon sugar in every bite. Made with store-bought puff pastry, these cruffins come together quickly and are perfect for a cozy breakfast, brunch, or a sweet afternoon snack. They look bakery-fancy but are incredibly easy to make at home.
Ingredients
1 sheet puff pastry, thawed
2 tablespoons unsalted butter, melted
¼ cup granulated sugar
1 tablespoon ground cinnamon
For the coating:
¼ cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter
Instructions
1 Preheat the oven to 375°F (190°C) and lightly grease a standard muffin tin.
2 In a small bowl, mix the sugar and cinnamon for the filling.
3 Unroll the puff pastry sheet on a lightly floured surface. Brush it evenly with the melted butter.
4 Sprinkle the cinnamon sugar mixture over the entire surface of the puff pastry.
5 Starting from the longer edge, tightly roll up the pastry into a log, then slice it in half lengthwise to expose the layers.
6 Roll each strip into a spiral or coil, like a cinnamon roll, and place each one into a muffin cup with the cut side facing up.
7 Bake for 20 to 25 minutes, or until the cruffins are puffed up and golden brown.
8 While the cruffins are baking, mix the coating sugar and cinnamon in a small bowl.
9 Once baked, let the cruffins cool slightly, then brush them with melted butter and roll or sprinkle with the cinnamon sugar coating.
Notes
For extra richness, you can spread a thin layer of cream cheese or Nutella before rolling the puff pastry. These are best enjoyed warm but can be stored in an airtight container for up to two days. To reheat, pop them in the oven for a few minutes to restore their flakiness.
