Irresistible Cinnamon Sugar Cruffins
These Irresistible Cinnamon Sugar Cruffins are the ultimate mashup of flaky croissants and fluffy muffins. With layers of buttery dough rolled in sweet cinnamon sugar, they’re baked to golden perfection and finished with a warm, sugary coating. Perfect for brunch, dessert, or anytime indulgence!
Equipment
- Stand mixer with dough hook (optional)
- Mixing bowls
- Rolling Pin
- Bench scraper or pizza cutter
- Standard 12-cup muffin tin
- Pastry brush
- Plastic wrap or kitchen towel
- Oven
Ingredients
- For the Dough:
- 3 cups 375g all-purpose or bread flour
- 2¼ tsp 1 packet instant yeast
- ¼ cup 50g granulated sugar
- 1 tsp salt
- ¾ cup warm milk 110°F/43°C
- ¼ cup warm water 110°F/43°C
- 1 large egg
- 1 tsp vanilla extract
- 10 tbsp 140g unsalted butter, cold, for lamination
- For the Cinnamon Sugar Filling:
- 4 tbsp 60g unsalted butter, softened
- ½ cup 100g granulated sugar
- 1 tbsp ground cinnamon
- For the Coating:
- 3 tbsp melted butter for brushing after baking
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Make the Dough:
- In a large mixing bowl (or stand mixer), combine warm milk, warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add egg, vanilla, flour, and salt. Mix and knead until dough is soft and elastic (8–10 mins). Cover and let rise for 1 hour, until doubled in size.
- Lamination (Butter Folding):
- Roll dough into a rectangle. Place cold, thinly sliced butter over ⅔ of the dough. Fold into thirds like a letter. Chill for 30 minutes. Repeat this roll-fold-chill process two more times to create flaky layers.
- Shape the Cruffins:
- Roll out the laminated dough into a large rectangle. Spread softened butter evenly across the surface. Mix cinnamon and sugar, and sprinkle it generously over the butter. Roll the dough tightly into a log.
- Cut and Coil:
- Slice the dough log lengthwise to reveal layers. Roll each half into a spiral and place cut-side-up into a greased muffin tin.
- Final Proof:
- Cover loosely with a towel or plastic wrap. Let rise at room temperature for 45–60 minutes, until puffed.
- Bake:
- Preheat oven to 375°F (190°C). Bake for 20–25 minutes or until golden brown and crisp on top.
- Coat with Cinnamon Sugar:
- While still warm, brush with melted butter and roll in cinnamon sugar mixture.
- Cool and Serve:
- Let cool for at least 10 minutes. Enjoy fresh!
Notes
For quicker cruffins, you can use puff pastry instead of laminated dough (note: texture will be less flaky).
Add a filling like Nutella, apple compote, or cream cheese for creative variations.
Cruffins are best the same day, but you can store them in an airtight container for up to 2 days or freeze for up to 1 month.