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Chocolate-Filled Cruffin Recipe

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Chocolate-Filled Cruffins combine flaky, buttery pastry layers with a rich chocolate center in a tall, swirled muffin shape. Refrigerated dough makes these bakery-inspired pastries easy enough for breakfast, brunch, or dessert.

Ingredients

  • 2 cans (8 ounces each) refrigerated crescent roll dough or croissant dough sheets
  • 1/2 cup chocolate hazelnut spread or chocolate spread
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons granulated sugar
  • 2 tablespoons powdered sugar, for dusting
  • Cooking spray or butter, for greasing the muffin pan

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease 8 cups of a standard muffin pan with butter or cooking spray.
  2. Unroll the refrigerated dough onto a clean work surface. If using perforated crescent dough, gently press the seams together. Lightly roll the dough into even rectangles if necessary.
  3. Spread the softened butter in a thin layer over the dough, then spread the chocolate hazelnut spread evenly on top, leaving a small border around the edges.
  4. Starting from a long edge, tightly roll each dough rectangle into a log.
  5. Using a sharp knife, carefully cut each log lengthwise to expose the chocolate-filled layers.
  6. Gently twist each strip with the cut layers facing outward, then coil it into a spiral. Place each shaped cruffin into a prepared muffin cup.
  7. Sprinkle the tops evenly with granulated sugar.
  8. Bake for 18 to 22 minutes, or until the cruffins are puffed, deeply golden, and fully baked through in the center. If the tops brown too quickly, loosely cover the pan with aluminum foil for the remaining baking time.
  9. Let the cruffins cool in the pan for about 5 minutes, then carefully transfer them to a cooling rack.
  10. Dust the slightly cooled cruffins with powdered sugar and serve while still a little warm.

Notes

  • Dough sheets without perforations are easiest to roll and shape. If using perforated crescent dough, firmly press the seams together before adding the filling.
  • Use a thin layer of chocolate spread and leave a border around the dough to reduce leaking during baking.
  • For extra chocolate flavor, sprinkle mini chocolate chips over the filling before rolling.
  • For added crunch, scatter finely chopped toasted hazelnuts over the chocolate filling.
  • For chocolate raspberry cruffins, spread a very thin layer of raspberry preserves over the chocolate filling.
  • For cinnamon sugar cruffins, replace the chocolate spread with softened butter, brown sugar, and ground cinnamon.
  • Puff pastry can be substituted for the refrigerated crescent or croissant dough for an especially crisp and flaky variation.
  • Cruffins are best served on the day they are baked. Store leftovers in an airtight container at room temperature for 1 to 2 days or refrigerate for up to 4 days.
  • Freeze cooled cruffins for up to 2 months. Thaw and reheat in a 300°F (150°C) oven for 5 to 10 minutes to restore some of their flaky texture.

Nutrition

Find it online: https://thefamilycooking.com/chocolate-filled-cruffin-recipe/