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Mini Cinnamon Swirl Cruffin’s

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

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

  1. Preheat oven to 350 degrees. Butter and use cooking spray inside cups of mini muffin pan, set aside.
  2. Roll each crescent rolls into a large rectangle making sure perforations are blended.
  3. 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.
  4. Brush rolled dough with butter, sprinkle with sugar cinnamon mixture and chopped pecans.
  5. Starting at long side of rectangle, tightly roll into a rope log. Cut the long rope in half, then half each half.
  6. 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.
  7. Place each mini muffin into a mini pan.
  8. Bake 350 for 12-15 minutes.  Remove from oven, immediately sprinkle with ground cinnamon sugar mixture.
  9. 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.