Ingredients
Scale
- 2 sheets puff pastry (thawed)
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 egg (beaten, for egg wash)
- Optional: chocolate chips or Nutella for filling
Instructions
- Prepare the cinnamon sugar mixture by combining sugar and cinnamon in a small bowl.
- Roll out the thawed puff pastry sheets into a thin rectangle on a floured surface.
- Brush the pastry with melted butter and sprinkle with cinnamon sugar, adding filling if desired.
- Roll the pastry tightly and cut it into 6-8 equal slices.
- Place slices into greased muffin tins, cut side up, and press gently.
- Brush with egg wash and sprinkle with more cinnamon sugar.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until golden brown.
- Cool briefly before serving warm, optionally drizzled with chocolate or caramel sauce.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Freeze individually wrapped for up to 1 month and reheat in the oven for best results.
- Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cruffin
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg