Averie Cooks

-1 Cruffins - Preheat oven to 350F and generously spray 6 wells of a muffin pan with cooking spray or grease and flour the pan. Note - I yield 6 cruffins with this recipe and if you're using a standard 12-cup pan, stagger the cruffins over the entire pan. Set pan aside.
-1 Open the tubes of crescent roll dough and carefully unroll the dough on a floured surface so that you have two large rectangles. Make sure there aren’t any cracks, perforations, or holes in the dough or wide seams. If so, use your fingers to pinch the dough together to seal it up.
-1 Evenly spread the pumpkin puree on one of the rectangles, leaving a 1/2-inch bare margin at the edges; set aside.
-1 To a small bowl, combine the sugar, pumpkin spice, cinnamon, and stir to combine.* (See Notes below)
-1 Evenly sprinkle half the mixture over the pumpkin puree on the dough.
-1 Top this with the other rectangle of dough so that you’ve now got the pumpkin puree and spice mixture sandwiched in between the two rectangles of dough.
-1 Slice the dough into long strips about 1 1/2-inches wide (or so that you yield 6 long strips), and roll each up, similar to how you’d roll up a cinnamon roll.
-1 Top each cruffin roll with the remaining amount of the sugar-pumpkin spice mixture, place into the 6 wells of the prepared pan, and bake for about 20 minutes, or until the dough has set, is puffed, and lightly golden. Note - Cruffins will expand and puff up pretty dramatically as they bake, this is normal. Allow to cool in the pan momentarily before glazing and removing.
-1 Glaze - Optionally, while the cruffins bake, to a small bowl, add the confectioners' sugar, milk, vanilla, and whisk until smooth and the desired consistency has been reached. Adjust with adding slightly more sugar or milk, depending on if it's too thin or too thick.
-1 Evenly drizzle the glaze over the cruffins after they've cooled momentarily and serve immediately. Cruffins are best warm and fresh but will keep airtight at room temp for up to 4 days.