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Leftover Cranberry Sauce Muffins (Cruffins)

If you haven’t sampled our leftover cranberry sauce muffins before then you’re in for a treat! This delectable mashup of croissant-meets-muffin is so delicious. 
Course Appetizer, Breakfast, brunch, Dessert, Side Dish, Snack
Cuisine American
Keyword cranberry sauce, crescent roll, leftover cranberry sauce, muffins


  • muffin pan - 6 holes


  • 2 tubes crescent rolls
  • ¼ cup leftover cranberry sauce, more or less to taste
  • 2-3 tablespoons flour - for rolling
  • powdered sugar for dusting, if desired


  • Preheat the oven to 350 degrees.
  • Open both cans of croissants and roll them out on a floured surface. Make sure the perforations are no longer there.
  • Spread the cranberry sauce on first layer of dough.
  • Top with the second layer of croissant dough.
  • Starting at one end, firmly roll up dough. Make 5 slices into your log so you end up with 6 cruffins.
  • Place each roll in a prepared muffin tin with cooking spray..
  • Bake for approximately 20 minutes, or until they are golden brown.
  • Remove the cruffins from the oven and let cool. Top with powdered sugar, if desired.
  • Enjoy every bite!