Ingredients
Scale
The key to this dish lies in selecting the right ingredients that enhance the flavors without complicating the process. I always recommend using high-quality croissant dough—store-bought works beautifully if you’re short on time—and fresh cinnamon for the coating to keep that spice bright and fragrant. When it comes to sugar, granulated is your best friend here, as it gives that classic churro crunch. I like to keep things simple and accessible, so these ingredients are easy to find and swap if needed.
- 1 package refrigerated croissant dough (8 oz, typically 8 triangles)
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter, melted
- Vegetable oil for greasing muffin tin
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with vegetable oil to prevent sticking.
- Unroll the refrigerated croissant dough and carefully separate each triangle.
- In a small bowl, mix the granulated sugar and ground cinnamon until evenly combined.
- Brush the melted butter all over one croissant triangle, then sprinkle generously with the cinnamon-sugar mixture.
- Roll the triangle tightly from the wide end to the tip to form a crescent-shaped roll.
- Place each rolled dough piece into the muffin tin, coil it gently to fit inside, creating a cruffin shape.
- Brush the tops with remaining melted butter and sprinkle a little more cinnamon sugar on top for extra crunch.
- Bake for 15-18 minutes or until golden brown and puffed up. Keep an eye on them to avoid over-browning.
- Remove from oven and allow to cool slightly before gently lifting the cruffins from the tin.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Churro Cruffins, recipe, cooking, food
