top of page

Croissant + Muffins = Cruffins

Makes: 12

Hands-on time: 20 minutes

Hands-off time: 1 hour


2 rolls (400g each) Today Original Puff Pastry, thawed

2 tbsp Hinds Spices Ground Cinnamon

½ cup (100g) granulated sugar

¼ cup (56g) butter, softened

½ tin (226g) Rhodes Quality Strawberry Jam


1. Preheat the oven to 160ºC on fan-assist and grease a 12-hole muffin tray.

2. In a small mixing bowl, combine the Hinds Spices Ground Cinnamon and sugar to make a cinnamon-sugar mixture.

3. On a lightly floured surface, roll out the thawed Today Original Puff Pastry rolls into 2 large 70cm x 25cm rectangles. Spread the butter and sprinkle ½ the cinnamon-sugar evenly between the 2 pastry rectangles, reserving the remaining cinnamon-sugar until needed..*Chef’s Tip: Thaw the puff pastry in the fridge overnight!

4. Gently roll the pastry into 2 long 70cm logs. Cut the logs into 6 smaller logs. Using a sharp knife, cut each log lengthways, to form 12 pieces of dough. Roll each piece of dough into a spiral, ensuring the layers of cinnamon-sugar are facing up.

5. Place each spiral into the prepared muffin tray holes, sealed-side down, and bake for 1 hour or until the pastry has cooked through and turned golden brown.

6. Once the cruffins have baked, immediately while still warm, roll each through the remaining cinnamon-sugar. *Chef’s Tip: Roll the cruffins in cinnamon sugar while warm to ensure it sticks well!

7. Add the Rhodes Quality Strawberry Jam to a piping bag with a round piping nozzle. Pipe the jam into the base of each cruffin until well filled. *Chef’s Tip: Alternatively, use a zip-lock bag!

8. Serve on a platter as the perfect breakfast or teatime treat and ENJOY!


Recent Posts


Join the Foodies community and share your Foodies of SA creations with us!

home page 1440x436px.jpg
bottom of page