Cinnamon Sugar Apple Pie Cruffins: Easy 5-Step Flaky Treat Recipe

The scent of cinnamon sugar swirling through my kitchen is honestly enough to make anyone weak in the knees. You know those mornings when you want something extra special, but not a full-blown pie project? That’s exactly how these Cinnamon Sugar Apple Pie Cruffins came to be in my house. Picture this: golden, flaky layers, cozy apple pie filling, and a sparkly cinnamon-sugar crust—all in one handheld treat. It’s pie meets pastry meets breakfast bliss.

I stumbled onto cruffins a few winters back when my kids begged for something “like a croissant, but easier.” I started experimenting with store-bought dough (because let’s face it, sometimes we just don’t have the time for homemade laminating), tossing in my favorite apple pie filling, and rolling it all up with a generous sprinkle of cinnamon sugar. After a couple of tweaks (and more taste tests than I care to admit), this recipe settled into a family classic—especially during apple season when I’m drowning in fresh fruit from the orchard.

Cinnamon Sugar Apple Pie Cruffins aren’t just about flavor—they’re about convenience, comfort, and that little moment of “wow” when you bite in. Perfect for busy mornings, lazy weekends, or when you want to impress guests without breaking a sweat. If you’re after something flaky, flavorful, and just a tad indulgent, this recipe is a must-bake. I’ve tested it more times than I can count, and every batch disappears faster than I can snap a photo for Pinterest. Grab your apples and your favorite rolling pin—this is one treat you’ll be making on repeat!

Why You’ll Love This Recipe

• Quick & Easy: These cruffins come together in under 45 minutes (seriously!), making them perfect for last-minute cravings or spontaneous weekend baking.
• Simple Ingredients: No wild goose chase for specialty items. You’ll likely have everything on hand—especially if you’re an apple lover.
• Perfect for Any Occasion: Whether it’s brunch with friends, a cozy dessert, or a sweet snack for the kids, Cinnamon Sugar Apple Pie Cruffins fit the bill.
• Crowd-Pleaser: I’ve brought these to potlucks and parties, and trust me, they vanish in minutes. Even picky eaters and skeptical pie fans get hooked.
• Unbelievably Delicious: The combo of flaky layers, gooey apple filling, and crisp cinnamon sugar is pure comfort food—but with a playful twist.

What sets these apart? For starters, using puff pastry (or crescent dough) means you get that irresistible, bakery-style flakiness—without the fuss. I dice my apples small and sauté them first, so every bite bursts with tender, flavorful filling (no soggy spots, promise). Plus, the cinnamon-sugar crust gives each cruffin a sparkly, crunchy top that’s kind of addictive.

This isn’t just another “apple muffin.” It’s the kind of recipe that makes you close your eyes after that first warm bite. It’s fast, approachable, and—thanks to my apple pie filling hack—impossible to mess up. Whether you’re a seasoned baker or just dipping your toes in, these cruffins deliver the cozy pie vibes without the stress.

So if you’re looking for something that feels special but won’t leave you with a sink full of dishes, Cinnamon Sugar Apple Pie Cruffins are your answer. They’re my secret weapon for turning an ordinary morning into something memorable—and I bet they’ll become yours too!

What Ingredients You Will Need

This recipe is all about simple, everyday ingredients coming together to create bakery-worthy cruffins. I love that most of these are pantry staples (and if you’ve got apples, you’re halfway there). Here’s what you’ll need:

• For the dough:
  • 2 sheets puff pastry, thawed (about 17.6 oz / 500g; I use Pepperidge Farm or Trader Joe’s for best flakiness)
  • Flour, for dusting (helps prevent sticking)
• For the apple pie filling:
  • 2 medium apples, peeled, cored, and diced (about 1 1/2 cups / 200g; Granny Smith or Honeycrisp work well)
  • 2 tbsp unsalted butter (adds richness)
  • 3 tbsp granulated sugar (for sweetness)
  • 1/2 tsp ground cinnamon (classic apple pie flavor)
  • 1/8 tsp ground nutmeg (optional, for warmth)
  • 1 tsp lemon juice (brightens the apples)
  • Pinch of salt (balances sweetness)
• For the cinnamon sugar coating:
  • 1/4 cup granulated sugar (for coating)
  • 1 tsp ground cinnamon (for coating)
• For assembly:
  • 2 tbsp unsalted butter, melted (for brushing)

A few notes from my kitchen: You can swap puff pastry for crescent roll dough if you want even easier prep—just adjust the baking time by a few minutes. For apples, firm varieties hold up best (Granny Smith gives a nice tartness, but Honeycrisp is sweeter). If you’re dairy-free, use coconut oil instead of butter and check your pastry label for hidden dairy.

Have a gluten-free household? Look for gluten-free puff pastry (Schar makes a good one). For a lower sugar option, cut the sugar by half and add a touch more cinnamon. And if you’re out of nutmeg, no worries—it’s totally optional.

I’ve made these with pears in a pinch, and they’re just as tasty. In the fall, try mixing in a handful of dried cranberries for a festive twist. Bottom line: don’t overthink it. Cinnamon Sugar Apple Pie Cruffins are forgiving, flexible, and always delicious!

Equipment Needed

• Muffin tin (12-cup): Standard size works best; nonstick is ideal for easy release.
• Rolling pin: To gently flatten and shape the dough; I’ve used a wine bottle in a pinch!
• Small skillet: For cooking apple pie filling; nonstick or stainless steel both work.
• Mixing bowls: For tossing apples and prepping cinnamon sugar.
• Pastry brush: For brushing melted butter; a spoon can substitute if needed.
• Knife and cutting board: To dice apples uniformly.
• Measuring cups and spoons: For accuracy; if you eyeball, just be gentle with the cinnamon.

If you’re missing a proper muffin tin, you can use ramekins or even silicone cupcake molds (easy cleanup!). I’ve made these in disposable muffin pans at parties, and they work great. For cleaning, soak your muffin tin in warm, soapy water right after baking and use a soft brush—cinnamon sugar can get sticky if left to cool.

Budget tip: Store-brand pans and utensils work just fine for this recipe. My favorite rolling pin is a $7 find from the local grocery store. If you’re using a wooden rolling pin, wipe it down with a damp cloth—don’t soak it or it’ll warp over time. Keep it simple, and don’t stress about fancy gadgets!

Preparation Method

1. Preheat and prep:
   Preheat your oven to 375°F (190°C). Lightly grease your muffin tin with butter or nonstick spray. Set out your thawed puff pastry sheets on a floured surface.
2. Make the apple pie filling (10 minutes):
   In a small skillet over medium heat, melt 2 tbsp butter. Add diced apples and sauté for 3-4 minutes until slightly softened. Stir in 3 tbsp sugar, 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1 tsp lemon juice, and a pinch of salt. Cook for another 2-3 minutes, stirring often, until the apples are tender and syrupy. Remove from heat and let cool.
3. Shape the cruffins (12 minutes):
   Roll out each puff pastry sheet lightly to smooth the seams (should be about 10×12 inches / 25x30cm). Spread half the cooled apple mixture evenly over each sheet. Starting from the long edge, roll up tightly into a log (like cinnamon rolls). Slice each log lengthwise to expose the layers, then coil each half into a loose spiral (think cinnamon bun shape).
4. Assemble and bake (18-22 minutes):
   Place each spiral, cut side up, in the muffin tin. Brush tops generously with melted butter. In a small bowl, mix 1/4 cup sugar and 1 tsp cinnamon. Sprinkle half over the cruffins before baking. Bake for 18-22 minutes until puffed and golden brown (pastry should be crisp, filling bubbling). If the tops brown too quickly, tent loosely with foil at the 15-minute mark.
5. Finish and serve (5 minutes):
   Let cruffins cool in the tin for 5 minutes, then gently twist out (they may stick a bit—run a knife around the edge if needed). Brush with more melted butter and roll in remaining cinnamon sugar for a sparkly finish. Serve warm!

Troubleshooting: If your pastry sticks, let it cool longer before removing. If apples seem too wet, cook filling a minute longer to reduce moisture. Cruffins can be made ahead—just rewarm in the oven for 5 minutes at 350°F (175°C) before serving. The apples should be tender but not mushy, and the pastry should sound crisp when tapped.

Personal tip: Use parchment paper strips under each cruffin for easier lifting. And don’t worry if they’re not perfectly shaped—the rustic look is part of the charm!

Cooking Tips & Techniques

Over the years, I’ve baked more batches of Cinnamon Sugar Apple Pie Cruffins than I can count. Here’s what I’ve learned (sometimes the hard way):

• Don’t overload the filling: If you add too many apples, the pastry can burst open. Stick to the recipe for best results.
• Cool your filling: Hot apple mixture melts the pastry and makes rolling tricky. Let it cool for at least 5 minutes before spreading.
• Slice neatly: Use a sharp serrated knife or kitchen scissors to split the rolled logs. A dull blade will squish the layers.
• Bake on a lower rack: This keeps the bottoms crisp and prevents over-browning on top.
• Watch your bake time: All ovens are a little different. Start checking at 18 minutes. If they’re pale, give them another 2-3 minutes.

I’ve had cruffins collapse when I overfilled them, and I’ve had soggy bottoms from underbaking. If you’re multitasking, set a timer—these go from golden to dark fast. Brushing with butter before and after baking adds that irresistible shine and crunch.

Consistency tip: Always use cold dough. If your pastry gets warm while prepping, pop it in the fridge for 10 minutes before rolling. And if you want extra layers, roll the pastry thinner before filling.

My best advice? Embrace imperfections. The uneven layers and caramelized edges are part of the magic. These cruffins are forgiving, and even “ugly” ones taste incredible!

Variations & Adaptations

One of the best things about Cinnamon Sugar Apple Pie Cruffins is how easily they adapt to different tastes and diets. Here are a few of my favorite twists:

• Gluten-Free: Use gluten-free puff pastry—Schar is my go-to. The layers aren’t quite as lofty, but the flavor is spot-on.
• Vegan: Swap butter for coconut oil and check that your pastry is dairy-free (some store brands are accidentally vegan!).
• Berry Pie Cruffins: Substitute apples for fresh or frozen mixed berries. Toss with a splash of lemon and bake as directed.
• Caramel Pecan: Add 1/4 cup finely chopped pecans and a drizzle of caramel sauce to the filling before rolling up.
• Spiced Pear: Use pears and add a pinch of ginger for a fall twist.

For air fryer fans, you can bake cruffins at 350°F (175°C) for 8-10 minutes (in silicone cups). Just check for doneness—air fryers run hot! If you love extra spice, double the cinnamon or add a dash of cardamom.

I once made these with leftover cranberry sauce and they were a hit at Thanksgiving brunch. Don’t be afraid to experiment—this recipe’s flexible, and your favorite fruit filling will likely work just as well.

For allergies, always check your pastry ingredients. If nuts are a concern, skip the pecans and use seeds or dried fruit instead. Trust me, once you find your favorite combo, you’ll be making these all year long.

Serving & Storage Suggestions

Serve Cinnamon Sugar Apple Pie Cruffins warm, fresh out of the oven—it’s when they’re at their flakiest and the apple filling is gooey. I love plating them in a basket lined with a kitchen towel for brunch, or stacking on a cake stand for dessert. Sprinkle with extra cinnamon sugar just before serving for that bakery sparkle.

These cruffins pair perfectly with hot coffee, spiced tea, or even a scoop of vanilla ice cream if you’re feeling decadent. For a savory brunch, serve alongside scrambled eggs or bacon—the sweet and salty combo is always a hit!

To store, let cruffins cool completely, then keep in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate up to 5 days (the pastry stays crisp if reheated in the oven). Freeze individually in zip-top bags for up to 2 months. To reheat, pop in a 350°F (175°C) oven for 5-8 minutes, or microwave for 15 seconds (though the oven keeps them flaky).

Flavor note: The cinnamon and apple flavors deepen overnight, so leftovers taste even better the next morning. I sometimes make a double batch just for snacking!

Nutritional Information & Benefits

Each Cinnamon Sugar Apple Pie Cruffin (based on 12 servings) has roughly:

• Calories: 210
• Fat: 12g
• Carbohydrates: 26g
• Sugar: 12g
• Protein: 2g

The apples bring natural fiber and vitamin C, while cinnamon may help support blood sugar (plus, it just tastes amazing!). Using puff pastry keeps these light, and you can easily reduce sugar if needed. For gluten-free or dairy-free diets, simple swaps make this recipe accessible to everyone.

If you’re watching allergens, check for wheat and dairy in the pastry. I love that these cruffins are a not-too-indulgent way to enjoy pie flavors—just enough sweetness to satisfy, but not a sugar bomb.

From a wellness perspective, baking at home means you control the ingredients (no mystery additives!). Treats like this are my favorite way to sneak in fruit and keep breakfast interesting.

Conclusion

Cinnamon Sugar Apple Pie Cruffins are more than just a treat—they’re a cozy, flaky bite of homemade happiness. Whether you’re an experienced baker or just looking for an easy weekend project, this recipe delivers big flavor with minimal fuss. The layers, the cinnamon, the warm apple filling… honestly, it’s hard to stop at one.

Don’t be afraid to make these your own—switch up the fruit, play with the spices, or go wild with toppings. I love this recipe because it’s endlessly adaptable and always a crowd-pleaser. Every batch I bake reminds me why I started sharing recipes in the first place: simple joy, shared at the table.

If you try these Cinnamon Sugar Apple Pie Cruffins, let me know! Drop a comment below, share your photos, or tag me on Pinterest—your creative twists make this family favorite even better. Happy baking, and may your kitchen always smell like cinnamon sugar!

FAQs

Can I use store-bought apple pie filling for cruffins?

Yes, you can! If you’re short on time, canned apple pie filling works well—just dice the apples smaller so they spread easily.

What’s the best apple variety for Cinnamon Sugar Apple Pie Cruffins?

Granny Smith and Honeycrisp are my favorites—they hold up during baking and offer great flavor. But any firm apple will do!

Can I make cruffins ahead and freeze them?

Absolutely. Bake as directed, cool completely, then freeze individually. Reheat in the oven at 350°F (175°C) until warm and flaky.

How do I prevent my cruffins from sticking to the pan?

Grease your muffin tin well and let cruffins cool before removing. Running a knife around the edge helps loosen any sticky spots.

Are Cinnamon Sugar Apple Pie Cruffins suitable for gluten-free diets?

Yes, if you use gluten-free puff pastry. The texture is a bit different but still delicious. Always check labels for allergens!

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