These cruffins, taste so good! It is the perfect combination of a croissant and muffin.
Surprise your family on the weekend and they will be begging for these every weekend. You can change it up in so many ways with the filling. Everybody will love them. Are you ready to learn how to make cruffins? Let’s get started!
These croissant muffins are divine, really try them and you know what I mean. The light and airy puff pastry shaped like a muffin. What more could you want?
Indeed these fancy breakfast or brunch pastries are amazing. You can make these with homemade puff pastry dough but feel free to use ready-made store-bought crescent dough.
What is important is the dough is cool when you use it so keep it in the fridge and take it out right when you want to use it.
Do not work the dough too much and if the dough gets too warm return the muffin pan into the fridge before you put it into the oven.
To make a flaky, crunchy and puffy croissant muffin the dough needs to be properly chilled.
To make these muffins you need a pan and the best one is a muffin pan. I use the big sized croissant dough this will make extra big croissant muffins.
You do not need to butter the muffin pan because the dough has more than enough butter in it.
To make the luxurious muffins you need only a small number of ingredients on your list. Put the following on your grocery list:
- Crescent dough/croissant dough
- Pistachio nuts
- Powdered sugar
How to make cruffins
To make these breakfast pastries start with preheating the oven to 400℉/200℃. Take the pecan and pistachio nuts and finely chop them before you set them aside.
Open the can of crescent dough and roll out the dough. The crescent is divided into three squares so cut the dough and take the first square.
Sprinkle cinnamon on the dough. Then take about a tablespoon of pecan and pistachio and sprinkle on top of the cinnamon.
Roll the squares into a roll and cut the rolled dough length way. Then take half of the dough and fold it into the muffin tin.
Repeat this sprinkle, roll, cut and fold for the remaining dough. Put the muffin tin into the oven and bake for 15 minutes.
Take out of the oven, let slightly cool before you sprinkle the cruffins with some powdered sugar.
Ready to serve.
Cruffin filling options
These pastries are made with cinnamon and nuts but there are so many filling options that you use. Think about adding:
- Homemade Nutella
- Chocolate chips
- Cinnamon sugar
- Granulated sugar
- Crushed M&M’s
Other pastry recipes
If you love pastry recipes than take a look at these recipes as well:
Have fun with the breakfast bread recipe. I hope you love these cinnamon cruffins as much as I do!
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Ready to serve something different for breakfast or brunch? Take a look at these cruffins a croissant muffin. Fill it with you favorite fillings.
- 1 can of crescent dough/croissant dough
- 1 tablespoon cinnamon
- 2 tablespoons pecan
- 2 tablespoons pistachio nuts
- Powdered sugar
- Preheat the oven to 400℉/200℃
- Finely chop the pecans and pistachio nuts and set aside
- Open the can of crescent dough and roll out the dough and cut the croissant squares
- Sprinkle cinnamon on the dough and divide the pecan and pistachio
- Roll the squares into a croissant and then cut the croissant length way
- Fold into a muffin tin. Bake for 15 minutes
- Take out of the oven sprinkle with some powdered sugar
- Ready to serve
Calories: 174; Fat: 12g; Carbs: 13.5g; Protein: 3.3g;