Strawberry cruffins (plus: how-to video)

Butter 6 holes of a large muffin tin generously, then mix half the cinnamon with the sugar. One by one, put a teaspoon of the cinnamon sugar into each muffin hole and roll around to coat the inside. Heat the oven to 200C/fan 180C/gas 6.

Unroll the croissant dough carefully, and cut into 3 rectangles of dough so that you keep 2 croissant triangles stuck together to make 3 rectangles. Cut each in half lengthways, so you’re left with 6 thinner strips.

Making one cruffin at a time, brush a thin layer of custard over the dough, leaving an empty 1cm wide border along the edge nearest you.

Dot over the strawberries on top of the custard, letting some tips stick out above the top edge of dough. Scatter with a pinch more ground cinnamon, then roll the croissant dough up from one of the shorter sides, pinching together the dough border to seal into a base.

Sit the roll, pinched base side down, into one of the muffin holes, and repeat with the rest of the dough, custard and strawberries.

When all the cruffins are assembled bake for 15-20 minutes, until risen, golden and crisping on top. Push the croissant dough back into the tins if they rise too much while cooking. Dust with icing sugar to serve.