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–+ servings
Cruffins

Delicious Homemade Cruffins

Enjoy the flaky and sweet goodness of homemade cruffins, a delightful fusion of croissants and muffins.
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Prep Time 4 hours 45 minutes
Cook Time 25 minutes
Refrigeration Time 20 minutes
Total Time 5 hours 45 minutes
Servings: 12 cruffins
Course: Dessert
Cuisine: American, French
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 1 cup whole milk, warmed to about 110°F (43°C)
  • 2 and 1/4 teaspoons instant or active dry yeast (1 standard packet)
  • 3 tablespoons granulated sugar
  • 3 tablespoons unsalted or salted butter, softened cut into 3 pieces
  • 3 cups all-purpose flour plus more as needed
  • 1 and 1/4 teaspoons salt
Butter Filling
  • 1 cup salted butter, slightly softened
  • 1 tablespoon all-purpose flour
Cinnamon Sugar
  • 3/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
Optional Fillings
  • 6 tablespoons Nutella
  • jam
  • lemon curd
  • pastry cream

Equipment

  • Stand mixer with dough hook
  • muffin pan

Method
 

Dough Preparation
  1. Whisk the warm milk, yeast, and sugar together in the bowl of a stand mixer fitted with a dough hook attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top.
  2. Add the butter, 2 cups of flour, and the salt. Beat on medium speed for 2 minutes, stopping and scraping down the bowl as needed.
  3. Add the remaining 1 cup of flour and beat on low speed until a soft dough forms and pulls away from the sides of the bowl.
  4. Keep the dough in the mixer and beat for an additional 5 full minutes or knead by hand on a lightly floured surface for 5 full minutes.
  5. Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning to coat all sides, and cover tightly. Allow to rise in a warm environment for around 2 hours or until nearly double in size.
  6. Gently punch down the dough to release the air and place on a lightly floured surface. Flatten the dough into a 10×14-inch rectangle and refrigerate for 20 minutes.
  7. Beat the butter and 1 tablespoon flour together until completely combined and slightly softened.
  8. Remove the dough from the refrigerator and spread the butter mixture down the center of the dough. Fold edges over the butter and seal.
  9. Roll out to a 9×12-inch rectangle, then fold edges over and refrigerate for 20 minutes. Repeat this lamination process two more times for a total of three laminations.
Assembly and Baking
  1. Lightly grease a 12-cup muffin pan. In a medium bowl, mix together the sugar and cinnamon.
  2. Cut the dough into 3 even rolls and roll each portion out to an 8×12-inch rectangle. Sprinkle with 2 tablespoons of cinnamon-sugar.
  3. Cut each portion into 12 1-inch strips, layer three strips on top of one another, roll up, and place in the muffin pan. Repeat until all portions are used.
  4. Cover lightly and allow to rise for 1 hour, until puffy.
  5. Preheat the oven to 350°F (177°C). Bake for 25–28 minutes, or until the internal temperature reaches 200°F (93°C).
  6. Let cool slightly in the pan on a cooling rack. Roll each cruffin in the remaining cinnamon-sugar.
  7. Optionally, fill with desired filling using a piping bag.

Nutrition

Serving: 1cruffin

Notes

Feel free to customize the fillings based on your preference! They’re great for breakfast, dessert, or a delightful snack.

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