Preheat oven to 350F. Line a muffin pan with 6 paper liners.
Toss the sugar and cardamom together until completely mixed.
Unroll the tube of crescent roll dough and lay it out flat. Spread with the soft butter and sprinkle evenly with 2 tablespoons of the cardamom sugar (reserve the rest for later.)
Use a sharp knife or pizza cutter to slice the dough in half, lengthwise. Then slice each half into 3 long strips.
Roll each of the strips up and place, cut side up, into each of the paper liners in your muffin pan.
Bake for 23-26 minutes until risen and golden brown. Cover loosely with foil toward the end of baking if the cruffins are getting too browned toward the end of baking. Note: to determine if the cruffins are done check the crevices between the layers, if they seem very wet or wobbly when gently pressed, keep baking a little longer. Be careful not to over bake.
Sprinkle the hot cruffins generously with more cardamom sugar the minute they come out of the oven. Enjoy warm!
Notes
If you like you can brush your cruffins with melted butter before showering with more cardamom sugar after they come out of the oven.You can make smaller cruffins: cut 8 strips instead of 6, and bake for a slightly shorter time.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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