Cruffins

• 3 tubes (8 ounces each) crescent roll sheets
• 1 ½ cups (360 g) apple butter, divided

Topping

• ½ cup (100 g) granulated sugar
• 2 teaspoons ground cinnamon

• Preheat the oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set it aside.
• Working on a lightly floured surface, roll out each tube of dough into a 12×16-inch rectangle. If using perforated crescent roll dough, be sure to pinch the seams to seal them.
• Spread ½ cup of apple butter evenly over the top of each sheet of dough.
• Starting on the long end of the dough sheet, tightly roll it up into a log.
• Cut the log in half, creating two shorter logs.
• Cut each of those shorter logs in half lengthwise, giving you four sections of dough.
• Repeat these steps with the remaining two sheets of dough, resulting in 12 sections of dough.
• Working with one section of dough at a time, with the layered side facing up, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
• Place each roll into the prepared muffin tin.
• Bake for 22-24 minutes or until the cruffins are golden brown.

Topping

• In a small bowl, whisk together the sugar and cinnamon.
• Remove rolls from the oven and immediately roll each cruffin in the cinnamon sugar mixture. Enjoy!