Yes – but a very thin layer as it will get quite messy when baking as things expand. Similar to my blueberry cruffins here – https://www.kleinworthco.com/blueberry-cruffins/ or my apple butter cruffins – https://www.kleinworthco.com/apple-butter-cruffins/

With the moisture from the caramel they can be more difficult to remove. I would let them cool for maybe 1-2 minutes before removing. They will still be quite hot – you don’t want them cooled to the point where the sugar won’t stick.

We used puff pastry for the original cruffins – found here https://www.kleinworthco.com/easy-cruffin-recipe/