Cruffins

A cross between a croissant and a muffin; how fun and delicious is that. A little treat for yourself, for a special occasion, or just because.

Preparation

1. This recipe is all about convenience and a little indulgence. You can, of course, make the croissant dough from scratch, but this one is made with ready-made croissant dough. Making this breakfast dish involves a bit of a mess.
2. Preheat the oven to 175 degrees. Grease a cupcake/muffin tin generously with butter. Mix cinnamon and sugar and coat the baking cups with it.
3. Remove the dough from the packaging and cut it into 5-6 equal pieces.
4. Roll the pieces and spread a thin layer of custard over them, then distribute the strawberries.
   Keep the rolling in mind. The easiest way is to spread a layer of strawberries, then roll it up, add another layer of strawberries, and so on.
5. Place the rolls in the baking tin. If the croissant roll is slightly larger than the tin, press it in. Sprinkle the rest of the cinnamon-sugar mixture over it and place the baking tin in the oven.
6. Once the cruffins are baked, let them rest for a moment before removing them from their cups.