Mini Cinnamon Swirl Cruffin’s

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Mini Cinnamon Swirl Cruffins is a croissant and muffin rolled into one mini roll.

Scale

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

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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.

Find it online: https://lizbushong.com/mini-cinnamon-swirl-cruffins/