Recipes

a. In a small bowl, mix the cane sugar and pumpkin pie spice for the sugar topping; set aside.

b. In another bowl, combine brown sugar, pumpkin pie spice, and cinnamon.

c. Using an electric mixer, whip cream cheese, butter, icing sugar, and vanilla until smooth.

d. Transfer frosting to a piping bag fitted with a round 1A or 2A tip and refrigerate until needed.

a. Place one puff pastry sheet onto a parchment-lined work surface.

b. Divide and spread the softened butter evenly over each pastry sheet.

c. Sprinkle the brown sugar mixture evenly across each sheet.

d. Roll each pastry sheet tightly lengthwise into a log, then slice each log in half.

e. Cut each half lengthwise to expose the layered, sugared interior.

f. With the cut sides facing outward, roll each piece into a tight spiral and place into the prepared muffin cups.

Bake for 25–30 minutes, until cruffins are puffed and golden brown.

Allow to cool slightly, then transfer to a wire rack.

Pipe each cruffin with cream cheese buttercream and finish with a dusting of the spiced sugar topping.

Serve warm or at room temperature.