Ingredients
Equipment
Method
- Step 1: Preheat your oven to 375°F (190°C). Grab your muffin tin and set it aside; no need to grease it.
- Step 2: On a lightly floured surface, carefully unroll your puff pastry, keeping it as flat as possible.
- Step 3: Take your melted butter and, using a pastry brush, spread it evenly over the entire surface of the pastry, all the way to the edges.
- Step 4: In a small bowl, whisk together the sugar and cinnamon until perfectly combined.
- Step 5: Generously sprinkle the cinnamon sugar mixture over the buttered pastry, ensuring a good, even coating.
- Step 6: Using a sharp knife or a pizza cutter, slice the pastry into long triangles, tapering to a point. Roll each triangle up tightly from the wide base to the narrow tip, like a mini croissant.
- Step 7: Gently place each rolled pastry into the cups of your muffin tin.
- Step 8: In another small bowl, whisk your egg thoroughly to create an egg wash. Lightly brush the tops of each pastry with this egg wash for a golden-brown color and sheen.
- Step 9: Pop your muffin tin into the preheated oven and bake for about 20-25 minutes, or until gloriously golden brown and puffed up. Keep an eye on them after 20 minutes as oven temperatures vary.
- Step 10: Once out of the oven, let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. They will be crispy on the outside and wonderfully soft within.
Notes
Substitutions & Additions: Try adding a pinch of nutmeg, a dash of cardamom, or ginger to your spice mix. Grate orange or lemon zest into the cinnamon sugar for a bright kick. Sprinkle finely chopped pecans or walnuts for added crunch. For chocolate lovers, scatter mini chocolate chips before rolling. Drizzle with a simple powdered sugar glaze (powdered sugar mixed with milk or lemon juice) for extra sweetness. For a savory spin, omit sugar and replace with garlic powder, dried herbs (oregano, Italian seasoning), and Parmesan cheese.
Tips for Success: Ensure puff pastry is fully thawed but still cold; if too soft, refrigerate for 5-10 minutes. Use a light dusting of flour, too much can make pastry tough. Spread butter evenly for uniform sticking and golden crust. Roll pastry triangles as tightly as possible to create layers and hold shape. Watch your oven as baking times vary; cruffins should be deeply golden. You can prepare rolled cruffins, place them in the muffin tin, cover, and refrigerate overnight. In the morning, brush with egg wash and bake for a fresh breakfast treat.
Storage: Best enjoyed fresh and warm. Store cooled cruffins in an airtight container at room temperature for up to 2 days; they might lose some crispness. Reheat in a toaster oven or regular oven at 300°F (150°C) for a few minutes until warmed and re-crisped. Freezing is possible but not ideal for texture; freeze cooled cruffins in a single layer, then transfer to a freezer-safe bag for up to 1 month. Thaw at room temperature and reheat as above.