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It’s been years since I first saw a recipe pop up for cruffins. Cruffin recipes were really popular for while.  In case you missed the fad, a cruffin is a cross between a croissant and a muffin.  It is basically croissant muffins (cruffins!). I forgot about this magical wonder using store-bought crescent dough, and was excited to make a new version.  I really like playing with the whole “muffin concept” and often combine different foods to create savory muffins like my ham and cheese Brioche muffins – another fun muffin to try.  But the fun part of a cruffin is the presentation.  People think you have some magical baking skills when in actuality, it is all about the way you roll and cut the dough.  More about that later.  To make these yummy herb Parmesan cruffins, I used one of my new obsessions, Shawhan Farms Herb & Garlic Parmesan Inspired Seasoning.  This seasoning makes everything taste better, but it works so well here when I combine is with fresh garlic, fresh herbs (thyme) and fresh shaved Parmesan.  Yup, this is delicious!  To make this recipe for cruffins is really quite easy.

Why This Recipe Works

These Herb Parmesan Cruffins are the perfect example of a shortcut that looks anything but. By starting with store-bought crescent roll dough and layering it with a deeply flavored compound butter — loaded with fresh garlic, chopped thyme, Shawhan Farms Herb & Garlic Parmesan Inspired Seasoning, and freshly grated Parmesan — you get all the flaky, buttery magic of a croissant without any of the fuss. The real genius is in the technique: rolling the dough into a log, slicing it lengthwise, and spiraling it into a muffin tin with the cut side facing out. That simple step exposes all those gorgeous layers, which puff and crisp beautifully in the oven and give each cruffin its showstopping, bakery-worthy appearance. The herbaceous butter does double duty — spread inside for flavor throughout, then melted and brushed on top for a golden, aromatic crust. The result? A savory, cheesy pull-apart bread that tastes like it took hours but comes together in about 40 minutes flat.

Key Takeaways:

  • Seal the perforations in the crescent dough carefully with a rolling pin — one seamless sheet is essential for clean layers.
  • Reserve one-quarter of the compound butter for brushing on top before baking. This is what gives the cruffins their golden, glossy finish.
  • Always roll the spiraled dough with the cut side facing out — this is the secret to those stunning visible layers.
  • Fresh thyme and real shaved Parmesan make a noticeable difference in flavor. Don’t skip them if you can help it.
  • These are incredibly versatile: swap in cinnamon sugar butter for a sweet version, or customize the seasoning to match whatever you’re serving them with.

How to Make Herb Parmesan Cruffins

Let’s talk about the dough.  Sure, you could make your own dough, but why would you when you can buy a basic crescent dough at the supermarket and turn it into this?  You’ll need three standard cans of the dough to make 12 cruffins.  The key is carefully rolling out each can of dough, so you are sealing all the pre-made perforations.  Using a rolling pin, all you need to do is gently roll out the dough so it is flat and just one sheet.  Use your fingers, if needed, to make sure the dough is in one piece.  You’ll wind up with three flat, rectangle pieces of dough ready to be topped with yummy “stuff”.

The seasoned butter is by far, the best part.  You can use either salted or unsalted butter (your call), just bring it to room temperature so it is easy to spread. 

  • You’ll be mixing in a couple of tablespoons of that special seasoning, 4 finely minced garlic cloves and a 1/4 cup of finely chopped fresh thyme.  Add plenty of fresh ground black pepper and salt.  Obviously, you’ll use more if using unsalted butter, but you can control the amount used.  Smash all this together so it is well combined and smooth.  If you don’t have the specialty seasoning, you could leave it out completely, or mix up your own seasoning by mixing some garlic powder, onion powder, dried thyme, dried basil and dried oregano in a small bowl and use that. (I’d use 1 teaspoon of each.)  As always, you can add more grated Parmesan too! 

BTW, you can get creative and use any mix of seasonings to make croissant muffins.  You might want to try a sweet version too.  Butter, sugar, cinnamon and nutmeg would be delish!  But, I digress…back to the regularly scheduled recipe!

  • Then, you are going to spread one quarter of the mixture on each of the three rolled out rectangles.  You are saving the last quarter of butter to baste the muffins before baking.  Spread out the butter mixture evenly over each dough rectangle. I use a back of a spoon, but a knife or offset spatula works too.  Then, top each rectangle with a third of the grated or shaved Parmesan.  NOTE:  I really like shaved Parmesan but grated is just fine.  Just make sure it is sprinkled evenly over the seasoned butter.
  • Once the dough is topped with both the butter and cheese, it is time to roll up the dough.
  • Starting on the long end, gently roll up the dough.  Just use your fingers to gently prod the dough along the entire length to start rolling.  Roll into a cylinder.  You’ll gave three long logs.  Cut each one in half.  You’ll now have 6 logs.
  • The thing that makes these look so great is the next step.  You want to slice each log half horizontally so each log is turned into two long, half logs with the cut side showing all the layers.  Do this to all the logs so you wind up with 12 horizontally sliced half logs.
  • Now, you’ll roll each strip into a spiral with the CUT SIDE FACING OUT.  That’s what makes this look “fancy” when baked.
  • As you roll up each strip, put it into a muffin tin that has been sprayed with cooking spray.
  • Once you have all your cruffins in the muffin tin, take the remaining 1/4 of seasoned butter and put it in the microwave for 10-15 second to melt.  Stir.  Using a pastry brush, brush the tops of each cruffin with the melted seasoned butter.  Pop in the preheated 350 Degree F. oven and baked for about 25 minutes.  Start checking at 20 minutes. 
  • Once golden brown, remove from the oven and let cool 10 minutes in the muffin tin.  Remove the muffins to a rack and let cool completely OR serve warm with your meal.  You can freeze these when you have formed the dough into cruffins BUT BEFORE you baste them.  Just put on a plate, freeze then add to a baggie and keep in the freezer until ready to serve.
  • When you are ready to bake, brush with the melted seasoned butter (or just plain melted butter) and bake in the oven.  They will take a little longer to cook through (up to an extra five minutes), so start checking at 22 minutes.  NOTE:  you need to freeze the last 1/4 of the butter too.  Then, you’ll melt in the microwave before basting the frozen cruffins.  There is fresh garlic and thyme in that seasoning mix and you want to be safe, so freeze it.  Don’t let it just sit in the refrigerator.  If you decide to bake off the muffins individually as needed, you can baste with plain melted butter or add seasoning to butter, then melt and baste as you bake the cruffins.  Your choice.
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How to Store Leftovers & Reheat

Storing at Room Temperature: If you plan to eat the cruffins within the same day, store them loosely covered with a clean kitchen towel or foil at room temperature. Avoid sealing them in an airtight container while still warm, as the trapped steam will make them soggy.

Refrigerating: Once fully cooled, place the cruffins in an airtight container or zip-top bag and refrigerate for up to 3 days. Keep in mind that refrigeration will cause the pastry to lose some of its crispness, so reheating is key.

Freezing (Baked): Already baked cruffins freeze well. Allow them to cool completely, then wrap each one individually in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature for about 30 minutes before reheating.

Freezing (Unbaked): For the freshest results, freeze the cruffins before baking. Form them in the muffin tin, freeze until solid, then transfer to a freezer bag. Don’t forget to freeze that reserved quarter of seasoned butter separately. When you’re ready to bake, brush the frozen cruffins with the (thawed and melted) seasoned butter and bake at 350°F for about 25–30 minutes, starting to check at the 22-minute mark.

How to Reheat:

  • Oven (best method): Place cruffins on a baking sheet and warm in a 325°F oven for 8–10 minutes, until heated through and re-crisped. Cover loosely with foil if they start to brown too quickly.
  • Air fryer: 325°F for 3–4 minutes works beautifully and restores that just-baked crispness.
  • Microwave: In a pinch, microwave on medium power for 20–30 seconds. They won’t be as crispy, but they’ll still be delicious.

When & How to Serve These Cruffins

These savory cruffins are one of the most versatile things you can put on a table. They work as a dinner bread, a party appetizer, a brunch showpiece, or a cozy weekend snack — basically any occasion where you want something that looks impressive but comes together fast.

Serve them warm straight from the oven when possible. The cheese is melty, the herbs are fragrant, and the layers are at their flakiest best. They’re wonderful alongside a bowl of soup, next to a dressed salad, or as a starter with a charcuterie board.

Recipes from My Curated Tastes That Pair Perfectly:

With Soups: These cruffins were practically made for dunking. Try them alongside:

With Salads: Swap out the standard dinner roll for a cruffin next to one of these:

With Dinner Mains: Round out a weeknight dinner or dinner party spread with:

For Brunch or Entertaining: Place a basket of cruffins in the center of the table for any gathering. They disappear fast! Pair them with a charcuterie board, a dip spread, or your favorite starter.

Frequently Asked Questions

What exactly is a cruffin? A cruffin is a hybrid pastry — part croissant, part muffin. The name is a portmanteau of the two. Unlike a true croissant (which requires laminated dough and significant technique), cruffins use a much simpler roll-and-spiral method and are baked in a muffin tin. The result has the flaky, buttery layers of a croissant in the neat, handheld shape of a muffin.

Can I use homemade dough instead of store-bought crescent roll dough? Absolutely! Any soft, enriched dough — like homemade brioche or a basic yeasted butter dough — will work. That said, store-bought crescent roll dough is the shortcut that makes this recipe weeknight-friendly. The pre-laminated dough already creates those beautiful layers without any extra effort, which is the whole point!

I don’t have the Shawhan Farms seasoning. What can I substitute? No problem — you can make your own blend by mixing 1 teaspoon each of garlic powder, onion powder, dried thyme, dried basil, and dried oregano. You could also use an Italian seasoning blend you already have on hand, or simply increase the fresh thyme and garlic for a more herbaceous butter without the seasoning blend entirely.

Why did my cruffins unravel in the oven? This usually happens if the spiral wasn’t rolled tightly enough, or if the cut side wasn’t placed facing outward in the muffin cup (which also helps anchor the layers). Make sure to press the end of the spiral gently against the side of the cruffin as you place it in the tin. A well-greased muffin pan also helps the bottoms release cleanly without disturbing the shape.

Can I make herb parmesan cruffins ahead of time for a party? Yes — this is one of the best things about this recipe. Form the cruffins and place them in the muffin tin, then freeze until solid. Transfer to a freezer bag and store for up to 2 months. When you’re ready to serve, baste with melted seasoned butter straight from frozen and bake at 350°F, adding about 5 extra minutes to the baking time. They come out just as good as freshly made.

Can I make a sweet version of cruffins with this same technique? Absolutely — the technique works for sweet variations too. Swap the herbed compound butter for a mixture of softened butter, brown sugar, cinnamon, and a pinch of nutmeg. Top with a simple powdered sugar glaze after baking for a breakfast treat that looks like it came from a fancy bakery.

Are cruffins the same as croissants? Not quite. Traditional croissants require a laminated dough — a labor-intensive process of repeatedly folding butter into the dough to create hundreds of thin, flaky layers. Cruffins achieve a similar effect by using pre-made crescent roll dough (which is already slightly laminated) and exploiting the spiral shape to show off the layers. The cruffin is much faster and more accessible for home bakers, while still delivering that flaky, buttery payoff.

What’s the best type of Parmesan to use in this recipe? Freshly grated or shaved Parmesan will always outperform the pre-grated kind that comes in a green can. Shaved Parmesan (thin, wide ribbons) adds visual drama and melts into gorgeous pockets of cheese throughout the layers. Finely grated Parmesan distributes more evenly and creates a crisper crust on top. Either works — or use both!

These are just packed with flavor and so easy to make, you’ll be making them on repeat all the time.  Did you like this recipe?  If so, please rate the recipe below and leave a comment.  Looking for other easy bread/muffin recipes?  Be sure to check out my Bread Recipes page then try some of these:

Roasted Garlic and Parmesan Bread

Monkey Bread Cheese and Garlic Muffins

Garlic Knots

Cheddar Garlic Biscuits

Cornbread and Corn Muffins

Herb Parmesan Cruffins

These herby cheesy cruffins, a cross between a croissant and a muffin, will have you drooling.
5 from 3 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Bread
Cuisine General
Servings 12 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

  • 3 8- Oz. Tubes of crescent roll dough
  • 3/4 Cup Unsalted butter, room temperature
  • 4 Garlic cloves, minced
  • 2 Tbsp. Shawhan Farms Herb & Garlic Parmesan Inspirations Seasoning
  • 1/4 Cup Fresh thyme, chopped
  • 3/4 Cup Parmesan cheese, grated
  • Pinch of kosher salt and several grinds of black pepper

Instructions
 

  • Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with cooking spray and put to the side.
  • Put the room temperature butter into a bowl and add the herb parmesan seasoning, minced garlic, chopped thyme, salt and pepper. Put 1/4 cup of the mixture to the side for brushing on top of the cruffins.
  • Using a rolling pin, roll out each sheet of the crescent roll dough so you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together. Spread a thin layer of the butter mixture onto each crescent roll sheet. Sprinkle each sheet with about 3 tablespoons grated parmesan cheese.
  • Starting on the long end of the rectangle, roll up the dough into a log. Cut the dough in half, giving you two shorter logs. Then cut each of those logs in half, lengthwise. Repeat with the other two sheets. When you’re finished, you should have 12 pieces.
  • Take each piece and wrap it around your finger to form the shape of a muffin, with the layered side facing out. (that’s important for presentation)
  • Place each rolled piece in the greased muffin pan.
  • Melt reserved butter mixture in the microware for about 10 seconds. Brush that melted butter on top of the cruffin and then sprinkle the remaining grated parmesan over the top of the cruffins.
  • Bake for about 20-25 minutes, rotating the pan halfway through the baking time, until the cruffins are golden brown on top.
  • Remove from the oven and place them on a rack. to cool slightly. Serve warm or at room temperature. Enjoy!

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Keyword Bread, muffin
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