Cinnamon Roll Cruffins Glazed (Print Version)
# Ingredients:
→ Cruffin Dough
01 -
3 tubes (8 ounces each) refrigerated crescent roll sheets
02 -
6 tablespoons unsalted butter, softened
03 -
1 cup (200 g) light brown sugar, packed
04 -
1 tablespoon ground cinnamon
→ Cream Cheese Glaze
05 -
4 ounces cream cheese, softened
06 -
½ cup (62.5 g) confectioners’ sugar
07 -
1–2 tablespoons whole milk, as needed for consistency
08 -
½ teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick spray and set aside.
02 -
On a lightly floured surface, roll out each crescent sheet to approximately 12×16 inches. Pinch seams to seal for perforated dough.
03 -
Combine butter, brown sugar, and cinnamon in a small bowl to form a smooth paste. Spread ⅓ of the mixture evenly over each sheet of dough.
04 -
From the long edge, roll each sheet tightly into a log.
05 -
Cut each log in half crosswise, then slice each half lengthwise to expose layers, creating 12 pieces. Roll each section into a tight swirl with the cut side facing out, tucking the end underneath. Place into the prepared muffin tin.
06 -
Bake for 18–22 minutes, rotating the pan halfway through if needed, until golden brown and set on top.
07 -
Using a hand mixer, beat the cream cheese until smooth in a medium bowl. Add confectioners’ sugar, milk, and vanilla, mixing until the glaze is smooth and pourable. Adjust milk for desired consistency.
08 -
Coat warm cruffins with the glaze, letting it drip into the swirls. Serve warm or at room temperature.