Description
Flaky crescent dough baked into muffin form, filled with gooey apple-cinnamon filling, and topped with pumpkin spice cream cheese frosting. With this doubled recipe, you’ll have a bakery-worthy treat perfect for brunch, dessert, or fall gatherings!
Ingredients
Apple filling:
8 Honeycrisp apples, diced
1 cup brown sugar
2 tbsp cornstarch + 2 tbsp water (slurry)
2 tbsp cinnamon
4 tbsp butter
2 tbsp lemon juice
Pumpkin spice cream cheese frosting:
1 cup softened cream cheese (8–12 oz)
3 cups powdered sugar
2 tsp vanilla
2 tsp pumpkin spice
4 tbsp milk (to thin)
Dough:
4–6 packages crescent roll dough
8–12 tbsp butter, melted
Twists:
Add ½ tsp nutmeg + ¼ tsp cardamom to filling for extra warmth
Swap pumpkin spice frosting for maple cream cheese glaze
Sprinkle cruffins with candied pecans for crunch
Instructions
Make filling: Cook apples with butter, sugar, cinnamon, and lemon juice until soft. Stir in slurry, simmer until thickened. Cool.
Prepare dough: Roll out crescent dough sheets, brush with butter, spread apple filling thinly. Roll up jelly-roll style, cut lengthwise, twist halves into spirals, and place in greased muffin tin.
Bake: 375°F (190°C) for 18–22 mins, until golden and flaky. Cool slightly.
Frosting: Beat cream cheese, powdered sugar, vanilla, pumpkin spice, and milk until smooth.
Finish: Drizzle or pipe frosting over cooled cruffins. Sprinkle pecans or dust with cinnamon sugar.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 220 / Cruffin
- Fat: 10g / Cruffin
- Carbohydrates: 30g / Cruffin
- Protein: 3g / Cruffin