Cinnamon Roll Cruffins Glazed (Print Version)
# Ingredients:
→ Dough for Cruffins
01 -
Three 8-ounce tubes of pre-made crescent roll dough sheets
02 -
6 tablespoons softened unsalted butter
03 -
1 packed cup (200 g) of light brown sugar
04 -
1 tablespoon ground cinnamon powder
→ Cream Cheese Topping
05 -
4 ounces of softened cream cheese
06 -
½ cup (62.5 g) of powdered sugar
07 -
1–2 tablespoons whole milk, adjust to get the right texture
08 -
½ teaspoon of pure vanilla extract
# Instructions:
01 -
Heat your oven to 350°F. Spray a standard 12-cup muffin pan lightly with nonstick spray and keep it ready.
02 -
Dust your work surface lightly with flour. Lay each crescent sheet out to about 12×16 inches, pressing to seal the seams in case the dough has perforations.
03 -
Stir together the butter, brown sugar, and cinnamon in a small bowl till smooth. Spread one-third of this paste evenly on each dough sheet.
04 -
Starting from the longer side, roll each dough sheet up into a log, keeping it tight.
05 -
Cut each rolled log in half first. Then slice each half lengthwise so you can see the layers. You’ll end up with 12 pieces. Roll the sections into swirls, keeping the cut sides visible, and tuck the ends under. Place them into the muffin pan.
06 -
Pop them in the oven for 18–22 minutes, turning the pan halfway if necessary. Take them out when they’re golden on top and set.
07 -
In a medium bowl, beat the cream cheese till it’s smooth using a hand mixer. Add in the powdered sugar, vanilla, and milk, and keep mixing until the glaze is nice and pourable. Add milk if it’s too thick.
08 -
Drizzle the warm cruffins with the glaze, letting it seep into the swirls. Enjoy them warm or once they’ve cooled to room temp.