Cinnamon Almond Cruffins
Combining the best of a croissant and a muffin, this treat offers layers of delicate texture and warm, sweet flavor in every bite. Perfect for breakfast or an afternoon indulgence!
Recipe - Frankston #713
Cinnamon Almond Cruffins
00
Cook Time15 Minutes
Ingredients
1 7 oz tube Odense Almond Paste
2 (8 oz) pkgs Pillsbury Crescent Dough Sheets
1 cup(s) Sugar
2 sticks butter, room temperature
3 tbsp. Cinnamon
Directions
- Preheat oven to 400° F. Cut almond paste into 4 pieces; freeze. Combine sugar and cinnamon; set aside. Sprinkle flour across clean work surface. Open a package of dough; unroll flat. Leave it the same shape and thickness as from the package. Carefully, spread 4 tablespoons butter across the sheet. Sprinkle with 2 tablespoons cinnamon sugar. Fold dough onto itself in thirds. Spread 1 tablespoon butter on dough. Fold dough in half. Place in freezer for 30 minutes.
- Remove dough from freezer. Roll into a 9-inch by 9-inch square. Using a fine grater, grate a piece of almond paste across the dough. Using a sharp knife, cut dough into 6 equal-sized strips. Roll up strips from top to bottom. Place in a 12-cup nonstick muffin pan with layers facing up. Repeat process with remaining package of dough and ingredients.
- Bake for 12 to 15 minutes until puffed and golden. Immediately, sprinkle cruffins with cinnamon sugar.
- Note: You will only need half of almond paste. The other half can be stored in the refrigerator for 2 weeks or frozen for up to 3 months.
Prep Time
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Servings
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Not Available
Pillsbury Crescents, Original - 8 Each
$3.49$0.44 each
Brookshire's Gluten Free Extra Fine Granulated Sugar - 4 Pound
$3.99$1.00/lb
Challenge Butter, Salted - 4 Each
$5.99 was $7.49$1.50 each
Brookshire's Ground Cinnamon - 1.8 Ounce
$2.99 was $3.59$1.66/oz
Directions
- Preheat oven to 400° F. Cut almond paste into 4 pieces; freeze. Combine sugar and cinnamon; set aside. Sprinkle flour across clean work surface. Open a package of dough; unroll flat. Leave it the same shape and thickness as from the package. Carefully, spread 4 tablespoons butter across the sheet. Sprinkle with 2 tablespoons cinnamon sugar. Fold dough onto itself in thirds. Spread 1 tablespoon butter on dough. Fold dough in half. Place in freezer for 30 minutes.
- Remove dough from freezer. Roll into a 9-inch by 9-inch square. Using a fine grater, grate a piece of almond paste across the dough. Using a sharp knife, cut dough into 6 equal-sized strips. Roll up strips from top to bottom. Place in a 12-cup nonstick muffin pan with layers facing up. Repeat process with remaining package of dough and ingredients.
- Bake for 12 to 15 minutes until puffed and golden. Immediately, sprinkle cruffins with cinnamon sugar.
- Note: You will only need half of almond paste. The other half can be stored in the refrigerator for 2 weeks or frozen for up to 3 months.