The BakerMama – FoodWatcher

Confetti Cruffins

With rainbow sprinkles baked right in and more sprinkled on top, these Confetti Cruffins are a sweet celebration. Made easy with store-bought crescent dough and topped with a simple vanilla frosting, they’re a colorful twist on a favorite breakfast treat. Birthday Confetti Cruffin Recipe Buttery crescent roll dough, plenty of rainbow sprinkles and a simple…

The post Confetti Cruffins appeared first on The BakerMama.

Rainbow sprinkled cruffins topped with simple icing on a white marble counter.

Birthday Confetti Cruffin Recipe

Buttery crescent roll dough, plenty of rainbow sprinkles and a simple vanilla frosting make these Confetti Cruffins such a sweet breakfast treat for any celebration. Perfect for birthdays, baby showers, the first day of school or any occasion you want to turn into a special occasion.

Rainbow sprinkled cruffins topped with simple icing on a white marble counter. There is a bite out of the forward most cruffin.

What is a Cruffin?

What’s a cruffin? A cruffin is a cross between a croissant (or crescent roll) and a muffin. Not to be mistaken for a puffin, a puff pastry muffin combo (also an adorable sea bird), or a biffin, a muffin made with biscuit dough. Though, both of those sound delicious!

What’s the difference between crescent roll and puff pastry? Great question! They’re both laminated doughs, but crescent roll dough contains yeast that makes them bake up puffy and light. Which is the texture we’re going for!

Why are you using store-bought dough? We actually made cruffins years ago with homemade dough (to replicate the famous ones at Dominique Ansel Bakery in NYC), but that was way too much work for every day baking. So, I created a quick recipe using canned crescent roll dough and here we are! Some of my favorite cruffin recipes include:

A white cake stand with five birthday confetti cruffins on top, as seen from the side.

Confetti Cruffins Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

Canned crescent roll dough
Rainbow sprinkles, plus more for garnishing
unsalted butter, softened
Powdered sugar (confectioner’s sugar)
Milk or heavy cream
Vanilla extract

Supplies:

Ingredients to make confetti cruffins in small glass dishes a white marble counter.

How to Make Confetti Cruffins

Preheat the oven to 350°F.
Lightly grease a 12-cup muffin tin with non-stick cooking spray. Set aside.
Roll out each sheet of the crescent roll dough until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together.
Sprinkle 1/4 cup of rainbow sprinkles evenly across each rectangle of crescent dough and then gently roll the sprinkles into the dough with a rolling pin.
Starting on the long end of the rectangle, roll up the dough into a log.

Cut the dough in half, giving you 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.
Place each rolled piece in the greased muffin pan.

Bake for about 18-20 minutes, rotating the pan halfway through the baking time.
Remove from the oven and let the cruffins rest in the pan for 5 minutes before removing to a wire rack to cool completely.
While the cruffins are cooling, make the frosting. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth.
Add the powdered sugar and beat until well combined.
Add the milk and vanilla and beat until creamy and spreadable. If the frosting is too thick, add a little more milk at a time until of desired creaminess. If the frosting is too thin, add a little more powdered sugar at a time until of desired thickness.

Pipe some frosting onto the top of each cruffin.

White frosting being piped from a pastry bag onto a confetti cruffin.

Immediately sprinkle the frosting with some rainbow sprinkles so they’ll stick.

12 cruffins topped with icing and sprinkles on a parchment lined metal cooling rack.

More Delicious and Simple Cruffin Recipes

Sweet or savory, it’s hard to deny the appeal of the cruffin! My Delicious and Simple Cruffin Recipes bake up easy with store bought crescent rolls and simple ingredients.

Easy Cinnamon Sugar Cruffins, Garlic Parmesan Herb Cruffins, Pumpkin Spice Cruffins, Raspberry Cream Cheese Cruffins

How to Store Confetti Cruffins

Store leftover cruffins in an airtight container on the counter for three days or in the refrigerator for 5 days. Allow to set out for 10-15 minutes before serving. You can also warm them individually in the microwave for about 10-15 seconds.

To freeze cruffins, I recommend wrapping unfrosted cruffins individually in plastic wrap then putting in a freezer-safe container or in individual freezer-safe baggies.

To defrost, let them set at room temperature, uncovered, so they don’t absorb too much of the moisture. Unfrosted cruffins should maintain great quality if frozen for 2-3 months. When ready to enjoy, follow the directions for making the frosting.

Six confetti cruffins on a wire cooling rack.

More Fun Recipes for Celebrating Birthdays

Celebrate them all day long with these fun and yummy birthday treats!

Confetti Pancakes: Fluffy homemade pancakes filled with colorful sprinkles topped with a simple icing, whipped topping and even more sprinkles. These Confetti Pancakes are perfect for making any breakfast a celebration!
Birthday Breakfast Muffins: A cake mix, bananas, applesauce and sprinkles are all it takes to make these fun and yummy Birthday Breakfast Muffins for a special birthday breakfast!
Birthday Snack Mix: Make someone’s birthday extra special with this Birthday Snack Mix. It’s a sweet and salty treat made extra festive with colorful sprinkles, bright cereal and the cutest little Birthday Hat Bugles!
Birthday Confetti Cake: This cake is a celebration in itself! Moist vanilla cake bursting with rainbow sprinkles layered with a creamy vanilla buttercream frosting and topped with even more sprinkles. It’s a party!!
Vanilla Pudding Confetti Cupcakes: These party perfect Vanilla Pudding Confetti Cupcakes are super moist with lots of vanilla flavor and covered in the dreamiest vanilla pudding frosting. With sprinkles inside and out, they make for such a fun and special treat!

Confetti pancakes, birthday breakfast muffins, birthday snack mix and confetti birthday cake.

If you make these Confetti Cruffins, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

Confetti Cruffins

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Author: The BakerMama
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 Cruffins

Print Recipe

Description

Ingredients

Cruffins:

- 3 (8 ounce) tubes of crescent roll dough
- 3/4 cup rainbow sprinkles, plus more for garnishing

Buttercream Frosting:

- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla

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Instructions

Preheat the oven to 350°F.
Lightly grease a 12-cup muffin pan with non-stick cooking spray. Set aside.
Roll out each sheet of the crescent roll dough until you have 3 larger rectangles that are slightly larger than what you started with and the perforated lines are blended back together.
Sprinkle 1/4 cup of rainbow sprinkles evenly across each rectangle of crescent dough and then gently roll the sprinkles into the dough with a rolling pin.
Starting on the long end of the rectangle, roll up the dough into a log.
Cut the dough in half, giving you 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.
Place each rolled piece in the greased muffin pan.
Bake for about 18-20 minutes, rotating the pan halfway through the baking time.
Remove from the oven and let the cruffins rest in the pan for 5 minutes before removing to a wire rack to cool completely.
While the cruffins are cooling, make the frosting. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth.
Add the powdered sugar and beat until well combined.
Add the milk and vanilla and beat until creamy and spreadable. If the frosting is too thick, add a little more milk at a time until of desired creaminess. If the frosting is too thin, add a little more powdered sugar at a time until of desired thickness.
Pipe some frosting onto the top of each cruffin and then immediate sprinkle the frosting with some rainbow sprinkles so they’ll stick.

The post Confetti Cruffins appeared first on The BakerMama.

No-Bake Peanut Butter Chocolate Chip Breakfast Bars

Sweetened with dates and packed with oats, flax seed and banana, these No-Bake Peanut Butter Chocolate Chip Breakfast Bars are hearty, nutritious, and oh-so tasty! Easy and Healthy Breakfast Bar Recipe Jumpstart your morning with these No-Bake Peanut Butter Chocolate Chip Breakfast Bars! With a firm but chewy texture and a natural sweetness, they satisfy…

The post No-Bake Peanut Butter Chocolate Chip Breakfast Bars appeared first on The BakerMama.

Sweetened with dates and packed with oats, flax seed and banana, these No-Bake Peanut Butter Chocolate Chip Breakfast Bars are hearty, nutritious, and oh-so tasty!

Seven breakfast bars piled on a white, rectangle-shaped board on top of a white marble counter.

Easy and Healthy Breakfast Bar Recipe

Jumpstart your morning with these No-Bake Peanut Butter Chocolate Chip Breakfast Bars! With a firm but chewy texture and a natural sweetness, they satisfy and energize. Oats, flax seed and peanut butter give them lasting power while dates, bananas and chocolate chips make them sweet, but not too sweet.

Did I mention they’re super easy to make? That’s breakfast perfection in my book.

A stack of three peanut butter chocolate chip breakfast bars on a small white plate. The top bar has a bite out of it.

Gluten-Free Bars with No Oil, No Granulated Sugar and No Baking

This simple breakfast bar recipe is so easy to put together. Just pop the ingredients in your food processor, blend, press into a pan and chill. It’s a grab and go breakfast you’ll be so in love with.

Since they’re made with oats, they’re gluten-free breakfast bars that still taste AMAZING. With no oil, granulated sugar or preservatives, they’re a healthy alternative to packaged options you’re used to grabbing.

Homemade CORE Bars

I created this recipe when we stopped being able to find our favorite CORE bars in stores. I was desperate to replace them because we were completely addicted! And after one bite, I knew it was a total success! Brandon and I eat at least two of these a day, and that’s showing restraint.

Two peanut butter chocolate chip breakfast bars on a small white plate. A few chocolate chips are scattered on the plate.

Peanut Butter Chocolate Chip Breakfast Bars Ingredients and Supplies:

(see the recipe card at the bottom of this post for measurements and details)

Ingredients:

Supplies:

Tips for Making These Breakfast Bars

If you want to make sure the recipe is gluten-free, be sure to use gluten-free oats and chocolate chips.
To make his recipe is dairy-free, use dairy-free chocolate chips.
Use no-sugar added peanut butter, and date-sweetened or sugar free chocolate chips to make this recipe sugar-free.
The more over-ripe the banana, the sweeter the bars will be. But as long as you are able to mash the banana, it’s ripe enough for this recipe.
If you don’t have a food processor, you can mix everything in a blender. It will have a finer texture, but still be delicious.

How to Make No-Bake Peanut Butter Chocolate Chip Breakfast Bars

In a food processor, add the oats, peanut butter, dates, mashed banana and ground flaxseed meal.
Pulse until the ingredients are well combined and stick together.
Add the dark chocolate chips.
Pulse a few times until they’re chopped a bit and evenly distributed.

Steps to make no-bake gluten free breakfast bars.

Line an 8×8-inch square baking dish with parchment paper.
Press the mixture evenly into the baking dish. Press additional chocolate chips into the top of the mixture, if desired.
Refrigerate for at least 3 hours or overnight.

A white glass baking dish with breakfast bar dough pressed into it.

Once the mixture is chilled and set, use the parchment paper to lift it from the baking dish and then cut the mixture into 8 or more even-sized bars. Feel free to cut them into smaller bars or squares, depending on how big you want the bars to be.

10 peanut butter chocolate chip breakfast bars on a parchment lined light wood cutting board.

How to Store Peanut Butter Chocolate Chip Breakfast Bars

Store bars in a sealed container, with parchment paper between each layer in the refrigerator for up to 5 days.

To freeze the bars, wrap each bar individually in plastic wrap and then place in a freezer-safe plastic bag or container in the freezer for up to 2 months.

When ready to enjoy, let defrost in the refrigerator. If you’re taking the bar on-the-go in a lunch box, hiking bag, etc. to eat within a few hours from frozen, they can be thawed at room temperature while on-the-go.

Six peanut butter chocolate chip breakfast bars on a parchment lined light wood cutting board.

More of The Best Brownies and Bars

From chewy and fudgy to nutty, chunky, chocolatey, no-bake and flourless. My collection of the Best Brownies and Bars has something everyone will love!

Flourless fudge brownies, no-bake snack mix bars, monster cookie bars, no-bake chocolate peanut butter bars.

If you make these No-Bake Peanut Butter Chocolate Chip Breakfast Bars, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,