Cinnamon & Sugar Cruffins


Cruffins are the combination of a croissant and a muffin that dreams are made of. A light, feathery, and oh so flaky pull apart muffin with cinnamon and sugar inside and out you wouldn’t believe they could be non-dairy and easy to make but oh yes! No dairy required unless you want to use it! While you can certainly make your own classic and vegan processing free versions of puff pastry at home for this recipe, you can also shortcut with Pepperidge Farm brand frozen Puff Pastry, which is available in most stores and is non-dairy. You can also purchase or make a gluten free version if you need to keep this GF. Croissants have never been easier or more delicious than in this muffin form and once you try these you may never go back!

Makes 8 Cruffins

Active Time: Approximately 30 minutes

Baking Time: Approximately 30 minutes

Ingredients:

  • 2 sheets of frozen puff pastry thawed-Use Pepperidge Farm or other preferred brand for non-dairy 
  • 3 tbsp vegan butter or regular butter, room temperature
  • 1 cup granulated sugar
  • 2 tbsp ground cinnamon

Directions:

1. Lightly grease 8 wells of a muffin tin. Set aside.

2. Roll out each sheet of puff pastry until you have 2 larger rectangles, approximately 11×15 inches.

3. Spread the softened vegan butter (or regular butter if using onto the sheets.

4. Combine the sugar and cinnamon in a small bowl and stir to combine.

5. Sprinkle about half of the cinnamon sugar mixture on top of the buttered sheets.

6. Starting on the long end of the rectangle, roll up the dough tightly into a log.

7. Cut the dough in half, giving you two pieces.

8. Then cut each of those pieces in half, lengthwise – exposing the inner layers of the pieces.

9. Repeat with the second sheet. When you are finished – you should have 4 pieces out of each sheet.

10. Take each piece and wrap it around your fingers to form a snail shape, with the layered side out.

11. Place each rolled piece in the greased muffin tin and sprinkle with more cinnamon sugar mixture.

12. Bake at 425 for 10 minutes. Then lower the heat to 400 and bake for 20 more minutes for about 30 minutes total, checking to make sure they are not burning on the top and covering with foil if they seem like they are browning too quickly. Check to make sure the bottoms are also not burning as some of the butter will drip out on the bottom of the muffin tins during baking and can cause the undersides of the puff pastry to darken. Lower heat to 375 and lengthen baking time if needed depending how hot your oven is to prevent burning.

13. Take pan out of oven and gently release any parts of the Cruffins that are stuck using a knife to loosen if needed. Let sit a few minutes until cool enough to handle.

14. Roll each cruffin in the remaining cinnamon sugar mixture and place them on a plate or cooling rack to come to room temperature.

15. Store at room temperature in open container to help them keep their texture. Reheat in microwave for 30 seconds or wrapped in foil in 300 degree oven for 10-15 minutes. 


Eat. Sip. Repeat!

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