Cruffins… aren’t they just the best? These Biscoff Cruffins definitely are! I couldn’t stop eating them. The word cruffin is a combination of croissant and muffin. Put those two delicious pastries together and, yep, you get a cruffin!
To me a cruffin is really the best of both worlds. I also call it a crunchy muffin or a rolled up croissant. However you want to call it, it is quick to make with croissant dough (crescent dough) and the perfect pick me up whenever you need a quick sweet treat.
They can also be adjusted by sprinkling some crushed cookies over the top or cinnamon sugar.
As I mentioned, a cruffin is essentially a croissant baked in a muffin pan. Combine the words croissant and muffin, and you’ve got a cruffin! They can be made in countless ways and don’t have to be sweet.
For making these delicious Biscoff cruffins you will need the following two (!!) ingredients. As always, make sure to double-check the exact ingredients in the recipe card below.
Making this easy cruffin recipe is done in no time at all. Start by preheating the oven to about 400˚F/200˚C (conventional oven).
Unroll the can of dough. Divide it into three rectangles. Typically a can consists of 6 triangles so you press two triangle shapes together to end up with three rectangles. Make sure the perforated seams are pinched closed so they become one solid piece of dough.
Now spread each of the rectangles with a layer of Biscoff cookie butter. Roll each rectangle up tightly, starting from the long side. And slice each roll in half lengthwise with a sharp knife. Turn the cut side upwards and roll each one into half of a spiral. Making sure to keep the cut side facing up.
Place the spirals into a greased muffin tin.
Bake for about 18 to 20 minutes or until golden brown. Remove directly from the pan right after baking.
These cruffins are really best enjoyed fresh, but if you have to you can store them in an airtight container at room temperature for about 2-3 days. You can briefly reheat them in the oven or air fryer to crisp them up again.
Yes you can also freeze the cruffins. I would suggest freezing the rolled but not baked cruffins so you can bake them straight from the freezer. Make sure to increase the baking time slightly if they’re frozen solid.
I’ve gone through quite a few cans of crescent roll dough over the years, making everything from sweet treats to savory snacks. I’ve not yet posted all of them here but you can find a small selection already online!
Absolutely! Both smooth and crunchy Biscoff spread work well in this recipe. The crunchy version adds a little extra texture and a delicious cookie crunch.
Yes. You can bake the cruffins a day in advance and store them in an airtight container at room temperature. For the best flavor and texture, warm them in the oven for a few minutes before serving.
Yes. Let the cruffins cool completely, then store them in a freezer-safe airtight container or bag for up to 3 months. Thaw at room temperature and reheat in the oven until warm and crispy.
This usually happens if the dough wasn’t rolled tightly enough or if the cut side wasn’t facing up. Roll the dough snugly and place the spirals with the cut layers facing upward to help them keep their shape. Placing them in the muffin tin will prevent them unraveling.
Definitely! Chopped Biscoff cookies, chocolate chips, chopped nuts, or a sprinkle of cinnamon all make delicious additions. Just avoid overfilling the dough, as too much filling can make the cruffins difficult to roll.
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