No fancy patisserie skills required! We've taken the hard work out of this cruffin recipe, using tubes of ready-to-cook raw croissant dough mixed with a few store cupboard ingredients.
This hybrid pastry mixes the best parts of a croissant and a muffin, and is flavoured with a delectably addictive cinnamon and muscovado sugar filling. Plus a generous sprinkling of cinnamon sugar on top for proper 'bought it in a bakery, honest' vibes.
They make the perfect companion to a cup of coffee or tea. Need we say more?
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Yields:
12 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
287
Ingredients
2 x 350g tubes Jus-Rol Croissant dough
plain flour, to dust
For the filling
75g
light muscovado sugar
50g
caster sugar
1Tbsp.
ground cinnamon
50g
unsalted butter, melted and cooled, plus extra to grease
For the topping
40g
caster sugar
1tsp.
ground cinnamon
Directions
Step 1Unpack and unroll both croissant doughs on to a lightly floured work surface and arrange 1 above the other, with a long side just overlapping, to make a large rectangle, roughly 33 x 70cm. Pinch together the serrated seems and the overlapping edge.
Step 2For the filling, in a small bowl mix the sugars and cinnamon. Brush the melted and cooled butter over the top of the pastry. Sprinkle over the cinnamon sugar to cover.
Step 3Roll up as tightly as you can from a long edge. Cut into 12 equal rolls (each about 5.5-6cm). Working 1 roll at a time, carefully find the loose end and stretch slightly, then tuck under 1 cut-side of the roll. Place in a muffin tin (with the tucked end down). Repeat with remaining rolls.
Step 4Press down on the rolls with the palm of your hand to flatten to roughly the level of the top of the tin. Loosely cover with greased clingfilm (butter-side down).
Step 5Set aside at room temperature for 20-30min, or until slightly risen.
Step 6Preheat oven to 190°C (170°C fan) mark 5. Uncover and bake the cruffins for 20min, or until deeply golden. Leave to cool in the tin for 5min, then transfer to a wire rack to cool completely. For the topping, in a shallow bowl mix the sugar and cinnamon.
Step 7Roll the cooled cruffins in the cinnamon sugar to coat and serve.
GET AHEAD: Prepare to end of step 4 the evening before you want to serve. Chill. Complete recipe to serve.
TO STORE: Keep in an airtight container at room temperature for up to 3 days.
I've got leftover cruffins, what do I do with them?
What a delightful conundrum! Slightly stale cruffins can be 'refreshed' in a low oven (keep an eye on them, so the sugar coating doesn't melt and burn). Or consider turning them into cruffin pudding - cover them in a homemade egg custard mix and bake, we've used croissants for this recipe but cruffins would also be delicious (leave out the caramel though, as the cruffins are sweet enough!)
Per cruffin:
Calories: 287
Protein: 4g
Fat: 14g
Saturates: 9g
Carbs: 35g
Total sugars: 18g
Fibre: 1g
Baking recipes that are so easy, you could make them in your sleep
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
