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Flaky, golden-brown Cruffins dusted with powdered sugar, stacked on a white plate.

Cruffin


  • Author: Ava
  • Total Time: 4 hours 10 minutes
  • Yield: 12 Cruffins 1x
  • Diet: Vegetarian

Description

Cruffins are a delectable pastry that combines the flaky, buttery layers of a croissant with the shape and versatility of a muffin. This recipe guides you through creating these bakery-worthy treats at home, complete with a cinnamon sugar filling that makes them perfect for breakfast or dessert.


Ingredients

Scale
  • 4 cups all-purpose flour
  • 2¼ teaspoons active dry yeast (1 standard packet)
  • ¼ cup granulated sugar
  • 1½ teaspoons salt
  • 1 cup warm whole milk (around 110°F)
  • 2 large eggs, room temperature
  • ¼ cup unsalted butter, softened
  • 1½ cups cold unsalted European-style butter (for lamination)
  • 1 cup granulated sugar (for filling)
  • 2½ tablespoons ground cinnamon (for filling)
  • 3 tablespoons melted butter (for brushing)

Instructions

  1. Combine warm milk and yeast in a small bowl. Let sit for 5-7 minutes until foamy and activated.
  2. In a stand mixer with dough hook, combine flour, sugar, and salt. Add yeast mixture, eggs, and softened butter. Mix for 5-8 minutes until smooth and elastic.
  3. Shape dough into a ball, place in an oiled bowl, cover, and refrigerate for at least 1 hour or overnight.
  4. Prepare butter block by beating cold butter between parchment paper into an 8×8-inch square. Refrigerate until firm but pliable.
  5. Roll chilled dough into a 12×12-inch square. Place butter block in center at 45-degree angle. Fold dough corners over butter like an envelope.
  6. Roll dough into a 10×20-inch rectangle. Fold in thirds like a business letter. Wrap and refrigerate for 30 minutes.
  7. Repeat rolling and folding process twice more, chilling dough for 30 minutes between each fold.
  8. After third fold, refrigerate dough for at least 1 hour.
  9. Roll laminated dough into a 12×24-inch rectangle about ⅛-inch thick. Brush with melted butter and sprinkle with cinnamon sugar mixture, leaving a 1-inch border on one long edge.
  10. Roll dough tightly from long edge into a log. Cut into 12 equal pieces and place in greased muffin tin, cut side up.
  11. Let Cruffins proof at room temperature until puffy, about 30-45 minutes.
  12. Preheat oven to 375°F (190°C). Bake for 22-25 minutes until deeply golden brown.
  13. While warm, remove from tin and roll in additional cinnamon sugar. Cool on rack for at least 15 minutes before serving.

Notes

  • For enhanced flavor, let the dough rest overnight in the refrigerator during the first rest period.
  • Keep butter cool but workable throughout the lamination process. If it starts to melt, return to refrigerator immediately.
  • Mark your plastic wrap with the number of folds completed to keep track of your progress.
  • Stretch each cut piece slightly before placing in muffin tin for extra height.
  • Allow Cruffins to cool for at least 15 minutes after baking for the layers to properly set.
  • Cruffins are best enjoyed fresh or within 24 hours of baking.
  • To store longer, freeze in airtight container for up to 1 month and reheat at 300°F for 7-10 minutes.
  • Prep Time: 45 minutes (plus 3 hours rest time)
  • Cook Time: 25 minutes
  • Category: Pastry
  • Method: Baking
  • Cuisine: French-American Fusion

Nutrition

  • Serving Size: 1 Cruffin
  • Calories: 410
  • Sugar: 16g
  • Sodium: 310mg
  • Fat: 24g
  • Saturated Fat: 15g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1.5g
  • Protein: 6g
  • Cholesterol: 95mg

Keywords: cruffins, cinnamon sugar cruffins, croissant muffin, laminated pastry, homemade cruffins, breakfast pastry, cinnamon pastry, croissant dough