Recipes: Breakfast

Ingredients

For Blueberry Compote

• 3 cups frozen blueberries
• 1/3 cup sugar
• 2 T. cornstarch

For Cruffins

• 3 rolls of premade crescent dough
• 6 T. butter
• 3/4 cup sugar
• 1 T. cinnamon


Directions:

• In a small saucepan over medium heat, add blueberries, 1/3 cup sugar, and cornstarch. Mix until evenly combined and no lumps of cornstarch remain. Bring to a simmer for about 5 minutes. Remove from heat and allow to cool to room temperature before putting cruffins together. Or make ahead and refrigerate. 
• Preheat oven to 350°. Lightly spray or butter a standard 12-cup muffin tin. Set aside.
• Lightly flour your work surface then roll out each tube of dough to a 12×16-inch rectangle. (if you’re using perforated crescent roll dough, be sure to pinch the seams to seal.)
• Spread 2 tablespoons of softened butter evenly over each sheet of dough.
• Mix together 3/4 cup sugar and cinnamon in a small mixing bowl. Dust slightly less than 1/3 of your cinnamon and sugar mixture evenly over the top of each buttered dough sheet, lightly pressing it into the dough. Reserve 1-2 Tbsp of cinnamon and sugar mixture for topping your cruffins before baking. 
• Top each sheet with 1/3 of your blueberry compote, spreading it out evenly on your sheet of dough. 
• Repeat with remaining crescent doughs. 
• Start on the long end of the dough sheet, tightly roll up the dough into a log.
• Cut the log in half, creating two shorter logs. Then cut each of those shorter logs in half lengthwise, giving you four sections of dough.
• Repeat with the remaining two sheets of dough, so that you have 12 sections of dough in total.
• Working one at a time, take a section of dough, and with the layered side facing out, wrap the section of dough around your index finger.
• Place each of the cruffins into the prepared muffin tin and top with remaining cinnamon and sugar.
• Bake for 35 minutes, or until golden brown. Enjoy!