Scuffles are mini crescent rolls made from a sweet dough that is coated with a cinnamon-sugar mixture. They have a soft texture and make a unique addition to a tray of baking.

Yield: Makes 4 dozen



  • 3 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 2 1/4 tsp instant yeast
  • 1 cup salted butter, chilled and cubed
  • 3/4 cup milk (2%), heated to 100- 110°F
  • 2 large eggs, lightly beaten
  • 1/2 cups granulated sugar
  • 2 tbsp cinnamon
  • 1/2 tsp nutmeg


  1. Combine flour, 3 tbsp sugar and yeast in bowl. Cut in butter with a pastry blender until mixture resembles coarse meal.
  2. Add milk and beaten eggs to flour mixture and stir just until combined.
  3. Turn dough out onto a lightly floured surface. Knead dough and shape into a ball. Place ball in a bowl. Cover and refrigerate for at least 8 hours or up to 12 hours before rolling out.
  4. Remove dough from refrigerator.
  5. Preheat oven to 350°F.
  6. Meanwhile, uncovered dough and transfer it to a lightly floured surface. Knead dough and divide into 6 pieces. Roll each piece into a ball.
  7. Combine 1/2 cup sugar, cinnamon and nutmeg.
  8. Sprinkle a clean surface with about 1 tbsp of sugar mixture. On sprinkled surface, use a lightly floured rolling pin to roll out one ball into a round about 1/8 inch thick; flip dough over while rolling to get sugar mixture on both sides. Cut round into 8 wedges. Starting with wide end, roll up each wedge jelly-roll fashion. Gently pinch centre of rolls to secure.
  9. Repeat procedure with remaining sugar mixture and balls.
  10. Place rolls in parchment paper-lined rimmed baking sheets.
  11. Bake until rolls are lightly browned, about 16-18 minutes.
  12. Remove from pans and cool on racks.
  13. Store in an airtight container in a refrigerator for up to 1 week. May be frozen.
Nutritional analysis per scuffle:


80 calories, 4.2 g fat, 1.3 g protein, 9.3 g carbohydrate, 0.4 g fibre, 35 mg sodium