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Homemade Cruffins Recipe

★★★★★

4.5 from 578 reviews
  • Author: Harry
  • Total Time: 4 hours 10 minutes
  • Yield: 12 cruffins 1x

Description

Homemade Cruffins combine the flaky, buttery layers of croissants with the soft, tender crumb of muffins. These delightful pastries are made by laminating dough with butter, rolling it out, cutting into strips, and then shaping into spirals that bake into golden, cinnamon-sugar coated treats. Perfect for breakfast or an indulgent snack, cruffins can be enjoyed plain or filled with delicious spreads such as Nutella, jam, lemon curd, or pastry cream.

Ingredients

Scale

Dough

  • 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

Butter Lamination

  • 1 cup (16 Tbsp; 226g) salted butter, slightly softened (between 60–64°F / 15–18°C)
  • 1 Tablespoon all-purpose flour

Cinnamon Sugar Coating

  • 3/4 cup (150g) granulated sugar
  • 1 Tablespoon ground cinnamon

Optional Fillings

  • 6 Tablespoons Nutella, jam, lemon curd, or pastry cream

Instructions

  1. Preliminary notes: Review the step-by-step photos for guidance. Read through all instructions and prepare space in your refrigerator to accommodate the baking sheet for chilling steps later.
  2. Prepare the dough: In the bowl of a stand mixer fitted with a dough hook, whisk warm milk, yeast, and sugar. Let sit covered for 5 minutes until foamy. Add the 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 mix on low speed until a soft dough forms, adding up to 2 tablespoons more flour if dough is too sticky.
  3. Knead the dough: Continue kneading in the mixer for 5 more minutes or knead by hand on a lightly floured surface for 5 minutes. Add flour sparingly if dough is sticky; dough should be soft and pass the windowpane test.
  4. First rise: Lightly grease a large bowl, place the dough inside turning to coat, cover tightly, and let rise in a warm place for about 2 hours or until nearly doubled in size.
  5. Flatten and chill the dough: Punch down dough, place on a floured silicone baking mat or parchment-lined baking sheet, and shape into a 10×14-inch rectangle. Cover and chill in the refrigerator for 20 minutes.
  6. Prepare butter for lamination: Beat the softened butter with 1 tablespoon flour using a mixer until smooth and combined. Keep the butter cool but pliable for lamination.
  7. First lamination: Remove dough from fridge, spread butter evenly over the center third lengthwise, fold one edge over butter and then the other edge, sealing ends. Rotate dough, lightly flour, and roll into a 9×12-inch rectangle. Fold edges over like a business letter, cover, and refrigerate 20 minutes.
  8. Second lamination: Remove dough, rotate, flour lightly, roll to 9×12 inches again, fold like a business letter. Rotate and repeat rolling and folding. Cover and refrigerate 20 minutes.
  9. Third lamination: Repeat the same rolling, folding, and chilling process a third time.
  10. Shape and fill cruffins: Grease a 12-cup muffin pan. Combine sugar and cinnamon in a bowl. Cut dough into three equal portions. Working one piece at a time, roll out to an 8×12-inch rectangle. Sprinkle evenly with cinnamon sugar and press in. Cut dough into twelve 1-inch strips. Layer three strips at a time, roll them up spirally, and tuck ends underneath. Place each spiral into muffin cups. Repeat with remaining dough to make 12 cruffins.
  11. Second rise: Cover shaped cruffins lightly and let rise for 1 hour until puffy.
  12. Bake: Preheat oven to 350°F (177°C). Bake cruffins for 25–28 minutes or until internal temperature reaches 200°F (93°C). Let cool in pan on a rack.
  13. Coat and fill: Roll slightly cooled cruffins in remaining cinnamon sugar. Optionally, fill cruffins with Nutella, jam, lemon curd, or pastry cream using a piping bag with a long skinny tip by poking hole 3/4 down and squeezing filling inside.
  14. Storage: Cover and store leftover cruffins at room temperature for up to 3 days.

Notes

  • Using a silicone baking mat for rolling and chilling dough helps prevent sticking and sliding during preparation.
  • Butter temperature during lamination is critical; it should be soft but cool to achieve proper dough layering.
  • Do not extend refrigeration times during lamination or dough rest, as over-expansion makes rolling difficult.
  • Flour surfaces and rolling pin continuously while rolling to prevent dough tearing and exposed butter.
  • Use a bench scraper or pizza cutter to cut dough strips to avoid damage to silicone mats.
  • The dough consistency should be soft but not overly sticky; add flour sparingly to maintain tenderness.
  • The windowpane test is a good indicator of proper kneading and gluten development.
  • Fillings are optional and can be customized to taste.
  • Prep Time: 40 minutes
  • Cook Time: 28 minutes
  • Category: Pastry
  • Method: Baking
  • Cuisine: American

Keywords: Cruffins, laminated dough, cinnamon sugar pastry, homemade pastries, breakfast pastries, croissant muffin hybrid

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Find it online: https://dishesbyharry.com/homemade-cruffins-recipe/