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 with the remaining two sheets of dough. You will have 12 sections of dough.
Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
Place into the prepared muffin tin. Repeat with the remaining 11 sections.
Bake for 18-20 minutes, or until golden brown.
Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!
Course: Breakfast, Snack
Keyword: Cruffin
Servings: 12
Calories: 183
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Whenever I make this, my husband is over the moon; it’s his weakness.
