There's something magical about biting into a warm, buttery cinnamon sugar cruffin fresh from the oven. These stunning pastries combine the flaky layers of a croissant with the cozy shape of a muffin, creating the ultimate breakfast treat that'll have everyone asking for seconds. My first attempt at making cinnamon sugar cruffins was for a Sunday brunch, and I couldn't believe how simple they were to create; the golden, sugar-dusted tops and spiraled layers looked like they came straight from an expensive bakery.
What makes this cinnamon sugar cruffins recipe so special is that you don't need any fancy techniques or professional skills. With store-bought puff pastry and a handful of pantry staples, you can whip up a batch of these beauties in less time than it takes to drive to your local bakery. Whether you're treating yourself on a lazy weekend morning or impressing guests at brunch, these cinnamon sugar cruffins deliver that perfect combination of crispy exterior and soft, cinnamon-swirled interior that makes every bite worth savoring.
Background & Why This Recipe Stands Out
The cruffin trend took the baking world by storm when it first appeared in San Francisco bakeries, but the sky-high prices made it more of a special occasion treat than an everyday indulgence. That's exactly why I fell in love with this homemade version; you get all that bakery-style elegance without the hefty price tag or the long lines. This cinnamon sugar cruffins recipe uses puff pastry as a shortcut, which means you skip the complicated laminating process while still achieving those gorgeous flaky layers that make cruffins so irresistible.
What really sets these cinnamon sugar cruffins apart is their versatility and forgiving nature. Unlike traditional croissants that require precise temperature control and multiple rounds of folding, this recipe welcomes beginners with open arms. The cinnamon sugar coating adds a delightful crunch that contrasts beautifully with the buttery pastry, while the spiral shape creates pockets of sweet cinnamon goodness in every bite. I've made this cinnamon sugar cruffins recipe dozens of times, tweaking it here and there, and it never fails to impress; even on mornings when my kitchen is chaotic and the coffee hasn't kicked in yet, these pastries come out looking and tasting like I spent hours perfecting them.
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Ingredients
For the Cruffins:
- Frozen puff pastry (thawed according to package directions)
- Unsalted butter (melted)
- Granulated sugar
- Ground cinnamon
- Egg (beaten, for egg wash)
- Whole milk
For the Cinnamon Sugar Coating:
- Granulated sugar
- Ground cinnamon
- Unsalted butter (melted)
See recipe card for quantities.
Instructions
Step 1: Prepare Your Workspace and Puff Pastry
- Preheat your oven to 375°F (190°C) and generously grease a 12-cup muffin tin with butter or cooking spray.
- Lightly flour your work surface and roll out one sheet of thawed puff pastry into a 12x10-inch rectangle.
- Brush the entire surface with 2 tablespoons of melted unsalted butter, making sure to reach all the edges.
Step 2: Create the Cinnamon Sugar Filling
- Mix together ½ cup sugar and 2 tablespoons ground cinnamon in a small bowl until well combined.
- Sprinkle half of this cinnamon sugar mixture evenly over the buttered puff pastry, leaving a small border along one long edge.
- Press the mixture gently into the pastry with your hands so it sticks well and won't fall out during rolling.
Step 3: Roll and Slice the Pastry
- Starting from the long edge with the cinnamon sugar, tightly roll the puff pastry into a log, keeping the roll as even as possible.
- Use a sharp knife to cut the log into 6 equal pieces, each about 1.5 inches thick.
- Repeat steps 1-3 with the second sheet of puff pastry and remaining cinnamon sugar filling.
Step 4: Shape and Bake Your Cinnamon Sugar Cruffins
- Place each pastry spiral cut-side up in the prepared muffin tin cups, gently pressing down so they sit flat.
- Whisk together the beaten egg and milk to create an egg wash, then brush the tops of each cruffin generously.
- Bake for 22-26 minutes until the cruffins are puffed up, golden brown, and flaky pastry layers are visible.
- Remove from oven and let cool in the pan for 5 minutes before carefully transferring to a cooling rack.
Expert Cooking Tips
Getting your cinnamon sugar cruffins to turn out perfectly every time comes down to a few key techniques that make all the difference. Here's what I've learned from countless batches:
- Temperature Matters for Flaky Layers Keep your puff pastry cold while working with it; if it gets too warm and sticky, pop it back in the fridge for 10 minutes. Cold butter in the pastry is what creates those beautiful flaky layers when it hits the hot oven, so don't rush this step.
- Rolling Technique for Even Spirals When rolling your cinnamon-filled pastry, apply even pressure from the center outward and keep the roll tight but not so tight that you squeeze out the filling. A loose roll will result in gaps and uneven baking, while a too-tight roll can cause the filling to burst out.
- The Egg Wash Secret Don't skip the egg wash; it's what gives your cruffins that gorgeous golden shine and bakery-quality appearance. Add a splash of milk to the beaten egg to make it easier to brush on and create an even coating.
- Prevent Sticking and Ensure Easy Release Grease your muffin tin really well, including the top surface between the cups, because the pastry will expand. I like to use butter for extra flavor, but cooking spray works great too.
- Timing Your Bake Watch your cruffins closely during the last 5 minutes of baking; oven temperatures vary, and you want them golden brown but not burnt. If the tops are browning too quickly, tent them loosely with aluminum foil.
Recipe Variations & Substitutions
This cinnamon sugar cruffins recipe is wonderfully adaptable to whatever you have in your pantry or dietary needs. Here are some delicious ways to switch things up:
Dietary Modifications For a dairy-free version, substitute the unsalted butter with melted coconut oil or vegan butter, and use your favorite non-dairy milk in the egg wash. You can also use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the regular egg wash; just note that it won't give quite as shiny a finish but still tastes amazing.
Flavor Variations to Try
- Chocolate Chip Cruffins: Sprinkle mini chocolate chips over the cinnamon sugar before rolling for melty pockets of chocolate
- Apple Pie Cruffins: Add finely diced apples tossed with a bit of lemon juice to your cinnamon sugar filling
- Cardamom Sugar: Replace half the ground cinnamon with ground cardamom for a sophisticated, aromatic twist
- Brown Sugar Version: Swap granulated sugar for brown sugar in the filling for deeper, caramel-like notes
Pastry Alternatives If you can't find puff pastry, crescent roll dough works in a pinch, though the texture will be less flaky and more bread-like. For a truly authentic experience, you can make croissant dough from scratch, but honestly, the puff pastry version is so good that I rarely bother with the extra work.
Equipment Recommendations
Having the right tools makes this cinnamon sugar cruffins recipe even easier to pull off. Here's what you'll need:
- Standard 12-cup muffin tin (essential for getting that classic cruffin shape)
- Rolling pin (for evening out the puff pastry to the right thickness)
- Pastry brush (for applying melted butter and egg wash evenly)
- Sharp knife or bench scraper (for clean cuts that don't squash the pastry layers)
- Small mixing bowls (for preparing cinnamon sugar and egg wash)
- Cooling rack (to prevent soggy bottoms while cruffins cool)
Storage & Meal Prep Tips
These cinnamon sugar cruffins are definitely best enjoyed fresh from the oven, but life gets busy, and having a game plan for leftovers is smart.
- Short-Term Storage Store cooled cruffins in an airtight container at room temperature for up to 2 days. They'll lose some of their crispiness, but you can revive them by warming in a 300°F oven for 5-7 minutes; this brings back that fresh-baked texture and makes them taste almost as good as day one.
- Freezing Instructions Baked and cooled cinnamon sugar cruffins freeze beautifully for up to 2 months. Wrap each one individually in plastic wrap, then place in a freezer-safe bag with all the air squeezed out. To reheat, thaw at room temperature for an hour, then warm in a 325°F oven for 8-10 minutes.
- Make-Ahead Options You can assemble the cruffins up to the point of baking, then cover the muffin tin tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for 15 minutes while your oven preheats, brush with egg wash, and bake as directed; this is perfect for holiday mornings when you want fresh pastries without the early-morning work.
Grandma's Secret That Changed Everything
Here's the game-changing tip that took my cinnamon sugar cruffins from good to absolutely incredible: brush the hot, just-baked cruffins with melted butter and immediately toss them in cinnamon sugar while they're still warm. This creates an irresistible sugary crust that adds incredible texture and amplifies the cinnamon flavor tenfold. Mix ⅓ cup sugar with 1 tablespoon ground cinnamon in a shallow bowl, brush each warm cruffin generously with melted butter, then roll it in the cinnamon sugar mixture until completely coated.
The second secret is all about the roll; when you're creating that spiral, make sure your cinnamon sugar goes all the way to the edges of the pastry. I learned this the hard way after making bland-edged cruffins for weeks until I realized the problem. Those outer edges become the beautiful ruffled tops of your cinnamon sugar cruffins, and you want every bite to be packed with sweet, spicy cinnamon flavor, not just plain pastry.
FAQ
How long do cruffins stay fresh?
Cinnamon sugar cruffins stay fresh at room temperature for about 2 days when stored in an airtight container. For best results, reheat them in a 300°F oven for 5-7 minutes to restore their flaky texture before serving.
What are some common mistakes when making cinnamon rolls?
The most common mistakes include using pastry that's too warm (which prevents flaky layers), rolling too loosely (causing gaps), and overbaking. Make sure your puff pastry stays cold, roll tightly but gently, and watch closely during the final minutes of baking.
How do you prevent cruffins from collapsing?
Prevent cinnamon sugar cruffins from collapsing by ensuring your puff pastry is properly thawed but still cold, greasing your muffin tin thoroughly, and avoiding opening the oven door during the first 20 minutes of baking, which can cause a temperature drop.
How long does it take to proof a cruffin?
This particular cinnamon sugar cruffins recipe doesn't require proofing time since it uses puff pastry rather than yeasted dough. The pastry rises from steam and butter layers during baking, making these quick breakfast treats perfect for busy mornings.
Enjoy Your Bakery-Style Morning Treats
These cinnamon sugar cruffins prove that bakery-quality breakfast pastries don't need to be intimidating or time-consuming. With just a few simple ingredients and this straightforward recipe, you're creating flaky, buttery morning treats that'll make any day feel special. The beauty of mastering cinnamon sugar cruffins is that once you've got the basic technique down, you can experiment with endless flavor combinations and fillings to keep things exciting.
I encourage you to try this recipe this weekend and see just how simple it is to bring bakery magic into your own kitchen. Once you've perfected these cinnamon sugar cruffins, branch out and try the Peach Pie Cruffins Recipe for a fruity summer variation, or indulge in the rich, tangy goodness of the Raspberry Cream Cheese Cruffins Recipe. Both recipes use the same easy techniques you've learned here but deliver completely different flavor experiences that'll keep your breakfast routine anything but boring.
With love from my kitchen to yours,
Taylor Monroe
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Pairing
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Cinnamon Sugar Cruffins Recipe
Equipment
- Standard 12-cup muffin tin For baking the cruffins
- Rolling pin To flatten puff pastry evenly
- Pastry brush For brushing butter and egg wash
- Sharp knife or bench scraper For clean cuts of the pastry
- Small bowls For mixing cinnamon sugar and egg wash
- Cooling rack To prevent soggy bottoms
Ingredients
Cruffin Dough and Filling
- 2 sheets puff pastry thawed according to package directions
- 4 tablespoon unsalted butter melted
- 0.5 cup granulated sugar for filling
- 2 tablespoon ground cinnamon for filling
Egg Wash
- 1 large egg beaten, for egg wash
- 2 tablespoon whole milk for egg wash
Cinnamon Sugar Coating
- 0.33 cup granulated sugar for coating
- 1 tablespoon ground cinnamon for coating
- 3 tablespoon unsalted butter melted, for brushing baked cruffins
Instructions
- Preheat oven to 375°F and grease muffin tin.
- Roll out puff pastry and brush with melted butter.
- Sprinkle cinnamon sugar mixture evenly over buttered pastry.
- Roll pastry tightly into a log and slice into 6 pieces.
- Place spirals cut-side up in muffin tin and brush with egg wash.
- Bake 22–26 minutes until golden and flaky.
- Brush warm cruffins with melted butter and roll in cinnamon sugar coating.
- Cool slightly before serving warm.
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