Grease the muffin tins generously with butter and sprinkle with sugar; tap out excess.

On a lightly floured surface, roll out the Cheater’s Croissant Dough into a large rectangle.

Brush the surface with melted butter and sprinkle with sugar.

Roll the dough tightly into a log and slice lengthwise to expose the layers.

Roll each half into a tight spiral and place into the prepared muffin tins.

Let the shaped cruffins rise until puffy.

Preheat oven to 375°F (190°C) and bake cruffins until deep golden brown.

Meanwhile, make the vanilla pastry cream:

• Split the vanilla bean and scrape the seeds.

• In a saucepan, heat the milk, cream, and vanilla bean seeds until just simmering.

• In a separate bowl, whisk the egg yolks, sugar, salt, and cornstarch until smooth.

• Gradually temper the hot milk into the yolk mixture, then return to the saucepan and cook until thickened.

• Remove from heat and stir in butter. Cool completely.

Once cruffins are cool, pipe the pastry cream into the center of each cruffin.

Roll finished cruffins in additional granulated sugar and serve.