Croissant + Muffins = Cruffins

Servings 12
Difficulty Intermediate
Total Time 1 hour 20 minutes


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  • 2 rolls (400g each) Today Original Puff Pastry, thawed
  • 2 Tbsp Hinds Spices Ground Cinnamon
  • ½ cup granulated sugar
  • ¼ cup butter, softened
  • ½ x Tin (450g) Rhodes Quality Strawberry Jam


  • Preheat the oven to 160°C on fan-assist and grease a 12-hole muffin tray.
  • In a small mixing bowl, combine the Hinds Spices Ground Cinnamon and sugar to make a cinnamon-sugar mixture.
  • On a lightly floured surface, roll out the thawed Today Original Puff Pastry rolls into 2 large 70cm x 25cm rectangles. Spread the butter and sprinkle the cinnamon-sugar evenly between the 2 pastry rectangles, reserving the remaining cinnamon-sugar until needed.
    CHEF'S TIP: Thaw the puff pastry in the fridge overnight!
  • Gently roll the pastry into 2 long 70cm logs. Cut the logs into 6 smaller logs. Using a sharp knife, cut each log length ways, to form 12 pieces of dough. Roll each piece of dough into a spiral, ensuring the layers of cinnamon-sugar are facing up.
  • Place each spiral into the prepared muffin tray holes, sealed-side down, and bake for 1 Hour or until the pastry has cooked through and turned golden brown.
  • Once the cruffins have baked, immediately while still warm, roll each through the remaining cinnamon-sugar.
    CHEF'S TIP: Roll the cruffins in cinnamon sugar while warm to ensure it sticks well!
  • Add the Rhodes Quality Strawberry Jam to a piping bag with a round piping nozzle. Pipe the jam into the base of each cruffin until well filled.
    CHEF'S TIP: Alternatively, use a zip-lock bag!
  • Serve on a platter as the perfect breakfast or teatime treat and enjoy!