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A close-up shot of several freshly baked Churro Cruffins, showcasing their flaky layers and sparkling cinnamon sugar coating.

Churro Cruffins: The Ultimate Croissant Muffin Treat

Learn how to make amazing Churro Cruffins at home! This easy recipe uses store-bought puff pastry to create a flaky, buttery croissant-muffin hybrid, all coated in a delicious cinnamon-sugar crust. Perfect for brunch or dessert!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 cruffins
Course: Breakfast, Dessert, Snack
Cuisine: American, French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cruffins
  • 1 sheet Puff Pastry (about 10-14 oz), thawed but cold
  • 2 tbsp Unsalted Butter softened
For the Coating
  • 1/2 cup Granulated Sugar
  • 1 tsp Ground Cinnamon
  • 3 tbsp Unsalted Butter melted

Equipment

  • 1 Muffin Tin Standard 6-cup tin
  • 1 Rolling Pin
  • 1 Pastry Brush

Method
 

  1. Preheat your oven to 400°F (200°C). Generously grease a 6-cup standard muffin tin.
  2. Gently unfold the puff pastry sheet on a lightly floured surface. Roll it slightly to a rectangle of about 10x14 inches.
  3. Spread the 2 tbsp of softened butter in a thin, even layer over the puff pastry.
  4. Starting from a long edge, roll the dough into a tight log. Trim the ends and cut the log into 6 equal pieces.
  5. Place each piece cut-side up into a cup of the prepared muffin tin.
  6. Bake for 15-20 minutes, or until golden brown and flaky.
  7. While baking, mix the granulated sugar and ground cinnamon in a shallow bowl.
  8. Let the cruffins cool for 2-3 minutes after baking. Brush each warm cruffin all over with the 3 tbsp of melted butter, then immediately roll it in the cinnamon-sugar mixture until fully coated.

Notes

Work with cold puff pastry for the best results; if it gets warm, chill it in the fridge for 10 minutes.
These are best served warm on the day they are made.
Feel free to fill with dulce de leche, chocolate, or pastry cream after baking.