cruffin (croissant + muffin)

cruffinThe other day Mr S and I were at our local coffee house.  Typically, we order a cappuccino and sometimes add a sweet.  My eyes wandered over the case of sweets and noticed an unusual name, cruffin.  Intrigued, I ordered one.  It was so light, flaky, and delicious.  It turns out, a cruffin isn’t something new.  According to Wikipedia, the first known cruffin to be created was by Kate Reid of Lune Croissanterie in Melbourne, Australia in 2013. It’s baked like a muffin but is flaky like a croissant and tastes like a cinnamon roll.  This cinnamon sugar one is basic but you can up your baking game by adding fresh fruit or jam.  Make savoury ones by adding grated cheese or by spreading ranch dressing over the dough.

you will need

1 pkg. puff pastry thawed (keep in the fridge until ready to use)
1/2 cup white sugar
2 to 3 tablespoons ground cinnamon
1/4 cup butter, room temperature (make sure it’s spreadable)


Preheat oven to 400f (200c). Grease a muffin pan. I used a Yorkshire pudding pan as I liked the height. Whisk together cinnamon and sugar. Using a butter knife or spatula, spread half of the butter onto each of the two sheets. Generously sprinkle the cinnamon-sugar mixture on top of the buttered pastry sheets, covering the whole surface. Take one pastry sheet and place it on top of the other. Use a pizza cutter or pastry wheel to cut equal strips. Roll the slices up, make sure to pinch the ends to help the rolls stay closed as they bake, and place each one into a muffin cup. Bake for about 18 to 20 minutes or until golden brown. Sprinkle some of the cinnamon-sugar mix while they are warm.

the culinary chase’s note:

You can also use crescent roll dough in lieu of puff pastry. Enjoy!