Introduction

Cruffins are a delightful hybrid of croissants and muffins, offering flaky layers and a tender crumb in every bite. Homemade cruffins are surprisingly achievable at home with a bit of patience and love. This recipe guides you through creating buttery, cinnamon-sugar coated cruffins perfect for breakfast or a sweet snack.

Six cinnamon sugar swirled muffins sit closely on a white plate, each shaped like a small rose with layers of soft brown dough dusted heavily in cinnamon sugar giving a grainy texture. A small dollop of melted chocolate decorates the center of four muffins, adding a dark shiny contrast at the top. The plate rests on a white marbled surface with part of a glass mug filled with coffee or latte visible in the blurry background. A green cloth is partly visible in the lower left corner, and a shallow white dish with cinnamon sugar sits to the left, softly out of focus. The overall scene is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240ml) whole milk, warmed to about 110°F (43°C)
2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
3 Tablespoons (38g) granulated sugar
3 Tablespoons (43g) unsalted or salted butter, softened to room temperature and cut into 3 pieces
3 cups (375g) all-purpose flour (spooned & leveled), plus more as needed
1 and 1/4 teaspoons salt
1 cup (16 Tbsp; 226g) salted butter, slightly softened
1 Tablespoon all-purpose flour
3/4 cup (150g) granulated sugar
1 Tablespoon ground cinnamon
Optional fillings: 6 Tablespoons Nutella, jam, lemon curd, or pastry cream

Instructions

Step 1: Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook. Cover and let sit for about 5 minutes until the mixture is foamy. If you don’t have a mixer, mix by hand with a wooden spoon or silicone spatula.
Step 2: Add the 3 tablespoons of softened butter, 2 cups of flour, and salt. Beat on medium speed for 2 minutes, scraping the bowl as needed. Add the remaining 1 cup of flour and beat on low speed until a soft dough forms that pulls away from the bowl sides. Add up to 2 more tablespoons flour if dough is too sticky.
Step 3: Knead the dough for 5 minutes in the mixer or by hand on a lightly floured surface. Add small amounts of flour if it gets too sticky. The dough should be soft and slightly tacky but not wet.
Step 4: Lightly grease a large bowl, place the dough inside, turning to coat with oil. Cover tightly and let rise in a warm spot for about 2 hours or until nearly doubled in size.
Step 5: Punch down the dough and place it on a lightly floured silicone mat or parchment-lined baking sheet. Flatten into a 10×14-inch rectangle, then cover and chill in the fridge for 20 minutes.
Step 6: Beat the softened 1 cup butter with 1 tablespoon flour until combined. Keep flour nearby to use during rolling to prevent sticking or tearing.
Step 7: Remove dough from fridge. Spread the butter mixture down the center third of the dough. Fold the edges over the butter like a business letter, pinch ends to seal, then roll out to 9×12 inches. Fold edges over again and chill for 20 minutes.
Step 8: Repeat the rolling and folding process two more times, chilling for 20 minutes after each fold to create layers.
Step 9: Grease a 12-cup muffin pan. Mix sugar and cinnamon in a bowl. Cut the chilled dough into 3 equal portions.
Step 10: Roll each portion out to an 8×12-inch rectangle. Sprinkle evenly with cinnamon-sugar and press it in. Cut into twelve 1-inch strips, stack three strips together, then roll tightly into a spiral. Place each spiral into a muffin cup. Repeat for all portions.
Step 11: Cover lightly and let cruffins rise for 1 hour until puffy. Preheat oven to 350°F (177°C).
Step 12: Bake cruffins for 25–28 minutes or until the internal temperature reaches 200°F (93°C). Let cool slightly in the pan on a rack.
Step 13: Roll warm cruffins in remaining cinnamon-sugar. Fill with your choice of filling using a piping bag if desired.

Tips & Variations

Use a silicone baking mat to roll the dough; it prevents sticking and sliding on your counter.
If dough resists rolling and shrinks back, let it rest for 5 minutes before trying again to relax the gluten.
Try different fillings such as chocolate ganache, fruit preserves, or lemon curd for variety.
Be careful not to over-flour the dough to keep the layers tender and flaky.

Storage

Store leftover cruffins covered at room temperature for up to 3 days. Reheat briefly in a warm oven or microwave to restore softness before serving.

How to Serve

A close-up view of a cinnamon roll with multiple thick, soft layers of golden brown dough swirled with a powdered cinnamon sugar coating. The outer crust is slightly darker and crisp, while the inside layers look fluffy and tender. In the center, there is a generous dollop of smooth, shiny, dark melted chocolate filling that appears rich and creamy, oozing slightly into the dough. The whole roll sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand without a mixer?

Yes, you can mix and knead the dough by hand using a large bowl and wooden spoon for mixing, and a lightly floured surface for kneading. It may take a little more effort but works well.

How important is the chilling time during folding?

Chilling the dough between folds is crucial. It firms the butter layers and relaxes the gluten, making the dough easier to roll and helping create the flaky layers typical of cruffins.