Easy Cinnamon Cruffin Recipe

Preheat oven to 350°F. Lightly spray a standard 12-cup muffin baking tin with non-stick cooking spray. Set aside.

On a lightly floured work surface, or dough disc, roll out each tube of dough to a 12 x 16-inch rectangle. (I used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams together to seal.)

Spread 2 tablespoons of softened butter evenly over each sheet of dough.

In a small bowl, whisk together sugar and cinnamon.

Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet. Gently press cinnamon-sugar mixture into the dough. Set aside any remaining cinnamon-sugar mixture to use for topping later.

Starting at the long end of the dough sheet, tightly roll it up into a log. If the ends are uneven, pat them inward to even them out.

Cut the log in half, creating two shorter logs.

Cut each of the shorter logs in half lengthwise, giving you four sections of dough.

Repeat with remaining two sheets of prepared dough. You will have 12 sections of dough.

Working one section of dough at a time, with the layered side facing out, roll the dough up your finger, tightly, in a spiral. Carefully remove the spiral from your finger and push into a ball. Tuck the end piece into the top of the muffin. Place into the prepared muffin tin. Repeat with remaining 11 sections.

Bake for 18-20 minutes in preheated oven until golden brown.

Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!