Need a little muffin today? Try this Mini Cinnamon Swirl Cruffin. Is it a muffin or a croissant? It’s both. It’s a mixture of rolled crescent roll dough brushed with butter, sprinkled with sugar, ground cinnamon, and chopped pecans.
The dough is rolled like a log, cut in half and cut in half again exposing the cinnamon sugar nut mixture. The 3″ strips is tightly rolled into a circle with the cinnamon sugar mix facing the outside of the mini roll. The strips are placed in a well buttered mini muffin pan. Baked in a hot oven for minutes, this mini cinnamon swirl roll is so delicious and fun to make.
How to Make Mini Swirl Cinnamon Cruffins
Gather baking supplies, you will need 2 packages refrigerated crescent dinner rolls, or crescent roll dough. In addition you will need 1/2 cup butter, 1/2 cup sugar, 2 tablespoons brown sugar, 2 tablespoons ground cinnamon, 1/4 cups chopped toasted pecans and mini muffin pan. This recipe makes 16 mini rolls.
Preheat oven to 350 degrees, brush some of the butter inside mini muffin pan. Set aside. With a rolling pen, roll out each dough roll into a large rectangle. Spread with remaining melted butter then sprinkle with cinnamon sugar mix, and chopped pecans. Start at long side of rectangle, roll dough into a 12″ log.
How to Cut the Log for Muffins
Cut this 12″ rolled log in half, then cut each half in half. (So if your log is 12″ long, cut this log into (2) 6″ logs, then cut the (2) 6″ logs into (4) 3″ logs. You should have 4-3″ logs.) Cut the 3″ logs in half horizontally exposing the cinnamon filling. Tightly roll each 3″ strip into a jelly roll fashion. Place rolls upright with cinnamon pecan filling exposing the layers, in mini muffin pan. Repeat process with all crescent logs making 16 mini muffins.
Bake 10-12 minutes until golden brown. Immediately sprinkle muffins with cinnamon sugar mix. Serve warm. If you want to add a drizzled glaze after removing from oven and allowing to cool 5 minutes you can.
How to Make the Glaze for the Cruffins
In a small bowl, mix confectioner’s sugar, a teaspoon of melted butter, 1/2 teaspoon vanilla and 2 teaspoons of milk. Stir to mix ingredients together. Drizzle over warm rolls. Then sprinkled with reserved cinnamon sugar mixture. You can add the cinnamon sugar before the glaze or after, it is totally up to you.
Grab a cup of coffee and enjoy these little treats. You will really like these cruffins. They are great for breakfast, brunches, tea parties or any day you want a little bit of cinnamon-sugar.
Photo below are baked cruffins already baked and released from muffin pan. They are sitting on a baking sheet just to show the baked cruffin. I decided not to glaze mine as I wanted to see the layers of the cinnamon pecan swirl.
This recipe was inspired by The Baker Mama. I was entertaining a few girl friends and needed a little bit of something sweet for breakfast. I found this recipe and adapted recipe slightly to make it mini and my own. They loved em and your family will too.
Mini Cinnamon Swirl Cruffin Recipe
Just a note, the cutting of the rolls can be a bit confusing as the technique is different than making cut cinnamon rolls. You are cutting the logs horizontally and then rolling into rolls thats different too. It’s all good and they wonderful when finished. You can do it!
PrintMini Cinnamon Swirl Cruffin’s
Mini Cinnamon Swirl Cruffins is a croissant and muffin rolled into one mini roll.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 45 minutes
- Yield: 16 mini rolls 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
2 packages of Pillsbury or other brand crescent rolls or dough
1/2 cup butter, melted
1/2 cup granulated sugar
2 tablespoons brown sugar, packed
2 tablespoons ground cinnamon
1/4 cup chopped toasted pecans
Glaze: Optional
1/2 cup confectioners sugar
1 teaspoon butter, melted
1/2 teaspoon vanilla or creme bouquet extract
2 teaspoons milk
Instructions
- Preheat oven to 350 degrees. Butter and use cooking spray inside cups of mini muffin pan, set aside.
- Roll each crescent rolls into a large rectangle making sure perforations are blended.
- Mix sugars and ground cinnamon together in a small bowl, set aside. Divide this mix, one mix for inside the rolls and the remaining to sprinkle muffins after they are baked.
- Brush rolled dough with butter, sprinkle with sugar cinnamon mixture and chopped pecans. Roll into a 12″ log.
- Cut this rolled 12″ log in half, then cut each half in half. So if your log is 12″ long, cut this log into (2) 6″ logs, then cut the (2) 6″ logs into (4) 3″ logs. You should end up with 4-3″logs.
- Cut the final 4-3″ logs in half horizontally exposing the cinnamon filling.Tightly roll each 3″ strip into a jelly roll shape forming a mini cruffin. Place each mini cruffin upright into the greased mini muffin pan. The cinnamon pecan swirled filling will be upright in the pan so you can see the pretty swirls.
- Bake 350 for 12-15 minutes. Remove from oven, immediately sprinkle with reserved ground cinnamon sugar mixture.
- Drizzle with glaze if desired. To make the glaze, place all ingredients in a small bowl, stir to smooth, if too thin add more confectioners sugar, to thick add more milk.
- Serve rolls warm. Recipe will make 16 mini cruffins.
Notes
Other Ideas You Might Like to Try:
Caramel Pecan Coffee Cake
