Biscoff Cruffins
The perfect breakfast starts with a can of crescent roll dough, a jar of Biscoff cookie butter, and a muffin pan. The result? Incredibly delicious Biscoff Cruffins.
Servings: 6 cruffins
Ingredients
- 1 can refrigerated crescent roll dough
- 200 grams Biscoff cookie spread
Equipment
- Muffin tin
Instructions
- Unroll the crescent dough. Divide it into three rectangles, each made by pressing together two triangle-shaped pieces of dough. Pinch the perforated seams closed so each rectangle becomes one solid piece.
- Spread each rectangle with a layer of Biscoff cookie butter. Roll each rectangle up tightly from the long side, then slice each roll in half lengthwise. Turn the cut side upward and roll each half into a spiral, keeping the cut side facing up.
- Place the spirals into a greased muffin pan. You can grease the pan with baking spray or butter.
- Bake for 18-20 minutes at 400°F/200°C (conventional oven) until golden brown. Remove the cruffins from the pan immediately after baking.
How to store
These are best enjoyed fresh, but you can store them in an airtight container at room temperature for 2-3 days.