Quick Cinnamon Sugar Cruffins (Print Version)
# Ingredients:
→ Dough
01 -
1 can (about 225 g) halal-friendly refrigerated puff pastry or crescent roll dough
→ Filling
02 -
2 tablespoons ground cinnamon
03 -
Pinch of salt
04 -
100 g white sugar
05 -
120 ml melted unsalted butter
06 -
1 teaspoon vanilla (your call if you want it)
# Instructions:
01 -
Let your cruffins rest in the tin for 5 minutes. Then move them to a wire rack and let them finish cooling before you dig in.
02 -
Pop in the oven and bake for 20 to 25 minutes. The tops should be golden and crispy. You might want to turn the pan for a nice, even bake.
03 -
Drop each coiled piece into your muffin tray. Twist them around if you need to fit them in just right.
04 -
Take the rolled-up dough log and cut it into twelve even pieces using a sharp knife.
05 -
Brush the dough all over with your melted butter, then totally cover it with that cinnamon sugar mix.
06 -
Stir together the sugar, cinnamon, and salt in a small bowl until you can't see individual grains anymore.
07 -
Lay out your dough on the counter, rolling it out flat. If it’s crescent dough, pinch the seams together so you have one smooth piece. If you grabbed puff pastry, just unfold it into a rectangle.
08 -
Heat your oven up to 190°C. Pop some liners in a 12-cup muffin tray or give it a quick spray so nothing sticks.
# Notes:
01 -
Give the melted butter a shot of vanilla before brushing it on if you want something a bit bolder.
02 -
Roll your dough tight so you get those nice, flaky swirls.