Mini 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: 15-16 mini rolls 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
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
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.
- Starting at long side of rectangle, tightly roll into a rope log. Cut the long rope in half, then half each half.
- Cut each log vertically in half.Tightly roll one log into a small roll muffin shape. You will be using two small cut logs to make one mini muffin. Repeat process with all crescent logs, making 16 mini muffins.
- Place each mini muffin into a mini pan.
- Bake 350 for 12-15 minutes. Remove from oven, immediately sprinkle with 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.
Find it online: https://lizbushong.com/mini-cinnamon-swirl-cruffins/
