Apple Cinnamon Cruffin Recipe
One bite of the apple cinnamon cruffin and your mornings will never be the same. The tops are generously frosted with the pumpkin spiced cream-cheese frosting. These cruffins are the ultimate cozy breakfast to start your day. So set your alarm a little early and let your kitchen fill with the inviting aromas of apples, cinnamon, and homemade cruffins fresh from the oven. One taste and you’ll be hooked on this new breakfast favorite!
What is Cruffin?
It is a hybrid between a croissant and a muffin as it is made of croissant dough. It was originated/ invented in Australia by Kate Reid. Read more about it from Slurrp. It became a big thing when it got to San Francisco since 2014 where people lined up since 7 o’ clock in the morning just to have a taste of this treat! Read more about it from CNN.
This is a Cheat Recipe!
You can definitely use a homemade croissant dough for more flaky and elegant look of the cruffins. However, to make this recipe more doable for most of us who have busy schedules, I used a store bought crescent dough. Using crescent dough does give more bread like texture than the croissant and pastry dough. Nevertheless, for those who live out side of the United States may have a hard time finding a store bought crescent dough, you can still use a store bought puff pastry dough instead.
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How to Store Your Apple Cinnamon Cruffins?
You can keep your leftover cruffins in an air tight container and it stays good for about 3 days. You can also freeze the cruffins up to a month. I doubt you will have that many leftovers apple cinnamon cruffins!
Let’s Talk about this Pumpkin Spice Cream Cheese Frosting.
This pumpkin spice cream cheese frosting is amazing! It’s perfect for cinnamon rolls, muffins, cakes, and all sorts of treats. Just mix together icing sugar, butter, cream cheese, vanilla, a splash of milk, and pumpkin spice. You can use a blender or mixer, but I whisk it by hand. I find it easier to stir until combined, then whisk briefly to avoid splatters. Leftovers? Store in an airtight container in the fridge for a week or freeze for a month! This frosting is the star of my No-Knead Cinnamon and Raspberry Rolls recipes, too!
Apple Cinnamon Cruffin Recipe
Equipment
Ingredients
For the Filling
- 4 apples I used Honeycrisp apples
- 1/2 cup brown sugar
- 1 tbsp corn starch and 1 tbsp water for the slurry
- 1 Tbsp cinnamon
- 2 Tbsp butter
- 1 tbsp fresh lemon juice
Cream cheese pumpkin spice frosting
- 1/2 cup soften cream cheese 4-6 oz
- 1 1/2 cup powder sugar
- 1 tsp vanilla
- 1 tsp pumpkin spice
- 2 tbsp milk to thin out the icing
For the dough
- 2 -3 packages store bought crescent dough
- 4 -6 Tbsp butter
Instructions
Make the Filling
Peel and dice the apples. Drizzle fresh lemon or lime juice to prevent them from turning dark and for more freshness.- In a skillet pan, cook the apples with 2 tablespoons of butter, and brown sugar until translucent. (2-3 minutes)
- Make the slurry by combining cornstarch and water. Stir to combine right before pouring it into the skillet. Once the slurry hit the skillet, stir the filling quickly and right away to prevent the cornstarch clumped up together. Keep stirring for a few more minutes to make sure the cornstarch is cooked.
Fill the Dough and Bake.
- Pre-heat the oven at 350 degree Fahrenheit.
- Roll the crescent dough out. If there are proliferated or holes, make sure to pinch them together and use a rolling pin to gently roll and smooth the dough.
- Spread the dough with 2 tablespoons of butter per dough sheet followed by the apple cinnamon filling. Leave an inch at the end so that you can roll it easily. Roll the dough into cylinder as tight as possible.
- Cut the dough in half horizontally then vertically making 4 equal parts as seen in the video below.
- Grease the muffin pan and place the dough inside. Place the stuffed dough in the muffin pan and bake for 20 minutes. Meanwhile start making the pumpkin spice cream cheese frosting.
Make the Pumpkin Spice Cream Cheese Frosting
- In a bowl mix together butter, icing sugar, milk, cream cheese, pumpkin spice, and vanilla together. Stir to combine then start whisking. It should look a little bit runny. Set it aside.
Assemble and Serve
- You may have to leave the cruffins to stay in the pan. 5 -10 minutes before taking it out and it them cool on the rack. Drizzle the frosting on the top of the cruffins. Top with more filling if you have any left, serve and enjoy!
