Chocolate Chip Cruffins
Chocolate Chip Cruffins made with refrigerated crescent dough and milk chocolate chips. These delightful pastries are a cross between a croissant and a muffin, with layers of flaky goodness and pockets of melty chocolate in every bite.
I was inspired by these cruffin recipes when I was craving a sweet breakfast treat. If you don’t want to spend hours in the kitchen, this recipe is the perfect solution for a quick and delicious treat.
Ingredients Needed
- Refrigerated Crescent Roll Dough
- Butter
- Brown Sugar
- Milk Chocolate Chips
How to Make Cruffins – Crescent Dough Muffins
- Unroll the crescent dough and place on a cutting board and press the seams together to form a rectangle.
- Spread with butter and sprinkle with brown sugar. Top with chocolate chips.
- Roll the dough up from the long side.
- Use a sharp knife to slice in half and then make a cut down the center, lengthwise.
- Take each slice and roll it up into a roll.
- Place into a lined or greased muffin tin.
- Bake for 15-18 minutes until golden brown.
- Remove from oven. Carefully remove the cruffins from the muffin tin.
- Serve immediately or at room temperature.
Recipe Notes
- Storage: Store leftover cruffins in an airtight container at room temperature up to 2 days. Refrigerate up to 4 days.
- Variations: Use semi-sweet chocolate chips if that is what you have on hand. Finely chopped pecans or walnuts are also a great addition.
More Crescent Dough Recipes to Try
- Croffles are the easiest waffles made with crescent dough, brown sugar and cinnamon.
- Apple Dumplings are a classic dessert made with apple slices and crescent dough and a delicious brown sugar cinnamon sauce.
- Air Fryer Apple Cinnamon Rolls are a quick breakfast treat made with crescent dough and a quick apple filling.
So, grab some crescent dough and chocolate chips and get to baking! Once you try these chocolate chip cruffins, you’ll wonder where they’ve been all your life.
Chocolate Chip Cruffins
Chocolate Chip Cruffins made with refrigerated crescent dough and milk chocolate chips. These delightful pastries are a cross between a croissant and a muffin, with layers of flaky goodness and pockets of melty chocolate in every bite.
Servings: 8
Calories: 191kcal
Ingredients
- 2 8 ounce can refrigerated crescent dough
- 2 tablespoons butter
- 1/2 cup brown sugar
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 375°.
- Line a muffin tin with 8 liners or spray with non-stick cooking spray.
- Unroll each crescent dough and press the seams together making 2 rectangles.
- Spread 1 tablespoon of butter over each dough rectangle in an even layer.
- Sprinkle each dough with 1/4 cup of brown sugar.
- Scatter 1/2 cup chocolate chips over each rectangle.
- Roll the dough up from the long side.
- Slice each roll of dough in half and then down the middle lengthwise.
- Roll up each piece of dough into a muffin shape.
- Place into the lined muffin tins.
- Bake for 15-18 minutes until golden brown and cruffins are baked through.
- Remove from oven and serve immediately or at room temperature.
Notes
Storage: Store cooled cruffins in an airtight container at room temperature up to 2 days or refrigerate up to 4 days.
Variations: Use semi-sweet chocolate chips if preferred. Finely diced nuts are also a great addition.
Make 12 Cruffins: Use 3 cans of crescent dough and increase remaining ingredients by half.
Nutrition
Serving: 1g | Calories: 191kcal | Carbohydrates: 28g | Protein: 0.1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 83mg | Sugar: 26g | Vitamin A: 87IU | Calcium: 28mg | Iron: 0.1mg
It looks delicious, but I’m lost when you say slice down the middle. What do you do after that? I wish this was a video so I could have seen what you did exactly.
Hi Nancy,
I will try to make the directions more clear and I will make a video asap! Take each “strip” and curl it around like a cinnamon roll. Does that make sense?
~ Milisa