Chocolate Peppermint Cruffin

A Chocolate Peppermint Cruffin is crescent roll dough spread with chocolate peppermint butter, rolled, cut, and baked in a muffin tin. Then, each cruffin is rolled into a cocoa and sugar mixture. If you prefer cinnamon and sugar, check out my Cruffins recipe.

Chocolate Peppermint Cruffin

A cruffin is a cross between a croissant and a muffin that is rolled up like a cinnamon roll. It’s a buttery, flaky dessert that is easier to make than it looks. Peppermint seems to be a part of the holidays, and these chocolate peppermint cruffins are no exception. In addition to the chocolate peppermint butter, I rolled each cruffin in more cocoa powder and sugar. They look fancy, but they are easy to make!

Ingredients & Substitutions

Dough: Look for three tubes of crescent roll dough for this recipe. The dough I bought was in sheets without any perforations. However, you could use the original perforated crescent roll sheets; just be sure to pinch the seams together. If preferred, you could make homemade dough to use in these cruffins. Or, use the dough that I make for my Apple Turnovers.

Cocoa Powder: In both the filling and the topping, I used regular unsweetened cocoa powder. You could use Dutch-processed cocoa powder if that is all you have on hand, but there will be a bit of a different flavor.

Chocolate Chips: Use semi-sweet chocolate chips in the chocolate peppermint butter. You can easily swap out with milk chocolate or even white chocolate.

Peppermint Extract: Peppermint extract adds a minty flavor to the filling.

Can I Make Cruffins with Puff Pastry Sheets?

Yes! You could use 3 sheets of puff pastry (1 1/2 boxes), thawed according to package instructions, to make 12 cruffins. However, the baking instructions are a little different. If using a puff pastry sheet, follow the instructions for filling, rolling, and cutting. Place in the prepared muffin tin and bake for 24 minutes at 400°F. (Notice the baking time and temperature are different when compared to making the cruffins with crescent roll sheets.)

Mini Cruffins

I have had quite a few people ask about making miniature cruffins, so I am here to let you know that you can certainly make these into mini chocolate peppermint cruffins. With each sheet of crescent roll dough, instead of making 4 cruffins, you will make 8 (for a total of 24 if using all three sheets of dough). Cut each log in half (like the original), and then cut in half again, for 4 small ‘logs’ of dough. Cut each small log in half lengthwise for a total of 8. Roll as directed and place into the prepared mini muffin tin. Bake for 18 minutes at 350°F.

How to Store Chocolate Peppermint Cruffins

After the cruffins have been baked and rolled in the cocoa sugar mixture, store them in an airtight container at room temperature. They will last up to 3 days.

Can I Freeze Cruffins?

Yes! This would be a great treat to get made and freeze. Then, you can grab one or two when you are craving a chocolate peppermint treat. To freeze them, first, let them cool completely. Then, store them in a freezer-safe container for up to 2 months. Let them thaw at room temperature.

Chocolate Peppermint Cruffin

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

A Chocolate Peppermint Cruffin is crescent roll dough spread with chocolate peppermint butter, rolled, cut, and baked in a muffin tin.

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Ingredients

Chocolate Peppermint Filling

• ▢ ½ cup (1 stick / 113 g) unsalted butter
• ▢ ¾ cup (94 g) confectioners' sugar
• ▢ 3 tablespoons regular unsweetened cocoa powder
• ▢ ⅓ cup (61 g) semi-sweet chocolate chips
• ▢ ¼ teaspoon peppermint extract
• ▢ ¼ teaspoon kosher salt

Dough

• ▢ 3 tubes (8 ounces each) refrigerated crescent roll sheets

Topping

• ▢ ¼ cup (50 g) granulated sugar
• ▢ ½ teaspoon regular unsweetened cocoa powder

Instructions

Chocolate Peppermint Filling

• In a medium saucepan over medium heat, combine butter, confectioners' sugar, cocoa, chocolate, peppermint extract, and salt. Heat until melted.
• Set aside to cool slightly, but still spreadable.

Cruffins

• Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
• Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (We used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)
• Spread about ⅓ of the chocolate peppermint butter onto the top of one of the sheets of dough.
• Starting on the long end of the dough sheet, tightly roll it up into a log. (Please see the images above for a step-by-step guide.)
• 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.

Topping

• In a small bowl, whisk together the granulated sugar and cocoa powder.
• Remove the rolls from the oven. Immediately roll each cruffin in the sugar and cocoa mixture. Enjoy!

Nutrition

Calories: 215kcal

Course: Dessert

Keyword: Chocolate Peppermint Cruffins

Servings: 12 cruffins

Calories: 215

Author: Amanda Rettke – iambaker.net

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