Ingredients
- 3 tubes (8 ounces each) refrigerated crescent roll dough
- 6 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with nonstick cooking spray.
- Prepare the Dough: On a lightly floured surface, unroll one tube of crescent roll dough into a rectangle. If using perforated dough, pinch the seams to seal.
- Butter and Sugar: Spread 2 tablespoons of softened butter evenly over the dough. In a bowl, mix the granulated sugar and ground cinnamon. Sprinkle a generous amount of the cinnamon-sugar mixture over the buttered dough.
- Roll and Cut: Starting from the shorter side, tightly roll up the dough into a log. Using a sharp knife, cut the log in half lengthwise to expose the layers. With the cut sides facing outward, roll each half into a spiral and place it into a prepared muffin cup.
- Repeat: Repeat steps 2-4 with the remaining two tubes of crescent roll dough, filling all 12 muffin cups.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cruffins are golden brown and cooked through.
- Coat with Cinnamon-Sugar: While the cruffins are still warm, brush them with melted butter and roll them in the remaining cinnamon-sugar mixture until well coated.
- Serve: Allow the cruffins to cool slightly before serving. Enjoy them warm or at room temperature.