Sort ingredients
leahlady79
QR Code
Listen
Pdf
Heat oven to 375°F. Grease 12 regular-size muffin cups (2 ½x1 ¼ inch) with shortening, or spray with cooking spray. Place large piece heavy-duty foil on lower oven rack to catch any butter-sugar mixture that might bubble over while baking. In small bowl, mix sugar and cinnamon until well blended; set aside.
Unroll 1 dough sheet on lightly floured work surface. Using fingers, pat dough to even out edges, and flatten to form 13x8-inch rectangle.
Spread 2 tablespoons softened butter evenly over dough. Sprinkle 2 tablespoons sugar-cinnamon mixture evenly over butter, and press gently into butter.
Starting with longest side of rectangle, roll up tightly and pinch seam together.
With sharp knife, cut log in half crosswise to form two shorter logs. Then cut each short log in half lengthwise to make 4 pieces.
To shape each of 4 cruffins: Hold dough piece cut side facing up. Starting at one end, wrap dough in spiral.
Tuck tail underneath, and place in muffin cup. Repeat with remaining 2 dough sheets. Set aside remaining sugar-cinnamon mixture to use for rolling cruffins in after baking.
Bake 18 to 21 minutes or until golden brown. Using a fork or small icing spatula, immediately remove cruffins from cups, and roll in remaining sugar-cinnamon mixture. Place on cooling rack. Serve warm.