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Apple Bundt Cake

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Apple Butter Cruffins are buttery, flaky pastries made by rolling apple butter into crescent or puff pastry, baking them in a muffin tin, and finishing with cinnamon sugar. A cross between a croissant and muffin, they’re warm, spiced, and perfect for fall.

Ingredients

  • 1 can refrigerated crescent roll dough or 1 sheet puff pastry (thawed if frozen)
  • 1/3 cup apple butter
  • 1/2 tsp ground cinnamon
  • 1/4 cup granulated sugar
  • 2 tbsp unsalted butter, melted (for brushing)
  • Optional: powdered sugar for dusting
  • Optional: caramel sauce for drizzling

Instructions

  1. Preheat oven to 375°F (190°C) and grease a standard muffin tin.
  2. Unroll crescent roll dough or puff pastry and press seams together to create a smooth sheet.
  3. Spread a thin, even layer of apple butter over the dough.
  4. Roll the dough tightly from the long edge into a log.
  5. Slice the log lengthwise to expose layers.
  6. With cut sides facing out, roll each strip into a spiral (like a cinnamon roll).
  7. Place each spiral into a muffin cup, cut-side up, and gently press down.
  8. Bake for 18–22 minutes, or until puffed and golden brown.
  9. While still warm, brush tops with melted butter and roll in a mixture of cinnamon and sugar.
  10. Let cool slightly and optionally dust with powdered sugar or drizzle with caramel before serving.

Notes

  • Puff pastry yields flakier results; crescent dough creates a softer texture.
  • Don’t overfill with apple butter to avoid leaks during baking.
  • Slice dough cleanly to maintain visible layers.
  • Best enjoyed warm but can be stored and reheated.
  • Can be prepped ahead and baked the next day.

Nutrition

Find it online: https://thefamilycooking.com/apple-bundt-cake/