Mouthwatering cruffin featuring swirls of cinnamon spice and chopped TWIX® pieces.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mars Foodservices.
Cinnamon Cruffin
INGREDIENTS
- 1 sheet Puff pastry (store-bought or homemade)
- 1/4 cup Unsalted butter, softened to room temperature
- 1 1/2 tsp. Ground cinnamon
- Chopped TWIX® pieces, as desired
METHOD
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Prepare Puff Pastry: Roll out the sheet of puff pastry on a lightly floured surface to smooth out any creases, aiming for a rectangle about 10×14 inches.
- Spread Butter: Using a spatula, slather the puff pastry with the softened butter, making sure the entire surface is evenly covered.
- Sprinkle Cinnamon: Sprinkle evenly over the buttered puff pastry.
- Add Chopped Twix: Evenly distribute the chopped TWIX® pieces over the cinnamon layer.
- Roll the Puff Pastry: Starting at one edge, roll the pastry up tightly, like you would a cinnamon roll, until you have a long, filled roll.
- Slice into Pieces: Slice the rolled puff pastry into 8 even pieces. Arrange them in the muffin tin, spacing them slightly apart.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the cruffins are golden brown and puffed up.
- Cool and Serve: Allow the cruffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm for the best flavor and texture.
