Description
Essentially puff pastry cinnamon rolls, these are the ultimate breakfast pastries.
Ingredients
Scale
- 1 portion of my homemade rough puff pastry or 1 sheet store-bought puff pastry, thawed but very cold (see Bake Notes)
- 6 tbsp butter, softened
- 6 tbsp brown sugar
- 2 tbsp cinnamon
- 1/2 tsp kosher salt
- 1/2–1 tsp cardamom, optional
Instructions
- If using homemade rough puff: Preheat the oven to 425 F. If using store-bought puff pastry: Preheat the oven to 400 F.
- In a bowl, use a fork to mix together the butter, brown sugar, cinnamon, cardamom (if using), and salt until it forms a paste.
- Lightly dust your work surface with flour. Roll your pastry into a rectangle about 1/4-inch thick.
- Spread the cinnamon mixture into an even layer on top of the entire surface of the pastry.
- Use a pizza cutter or knife to slice the pastry dough lengthwise into thing strips (about 1/2-inch wide).
- Roll each strip up tightly (doesn’t have to be super tight).
- Place the cruffins in a muffin tin, leaving every other muffin cup empty. Some butter can leak out of the pastry while baking, so it will pool in the empty muffin cups. In a traditional muffin tin, you should have 6 cruffins in it and 6 empty cups. Place the rest of the cruffins on a plate and keep them in the fridge to be baked in batches.
- Place the muffin tray with the cruffins in the freezer for 7 minutes.
- If using homemade rough puff: Bake the cruffins for 15-23 minutes, until they are just golden brown. Check on them after 15 minutes to ensure they don’t burn. If using store-bought puff pastry: Bake the cruffins for 18-25 minutes. Check on them after 15 minutes to ensure they don’t burn.
- Remove from oven and let cool in pan for 10 minutes. Use a fork to remove the cruffins from the pan and transfer to a wire rack to finish cooling.
- You can store any leftovers in a Ziploc bag in the freezer. To reheat, bake them at 400 F for 5-10 minutes.