Print

Homemade Cruffins Recipe

Print Recipe

★★★★★

4.6 from 53 reviews

Homemade Cruffins are a delightful hybrid of croissants and muffins, combining the flaky, buttery layers of laminated dough with a convenient muffin shape. These cruffins are made by preparing a yeast-leavened dough, performing multiple laminations with butter, rolling and cutting into strips layered and spiraled into a muffin tin, then baked until golden and crisp. Finished with cinnamon sugar coating and optional fillings like Nutella or jam, cruffins make an indulgent breakfast or snack option that impresses with their texture and flavor.

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

Lamination Butter Mix

  • 1 cup (16 Tbsp; 226g) salted butter, slightly softened (see Note)
  • 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: Read the recipe and have step-by-step photos ready before starting. Prepare refrigerator space for chilling dough in later steps.
  2. Prepare the Dough: Whisk warm milk, yeast, and sugar in your stand mixer bowl with dough hook. Let sit 5 minutes until foamy. Add butter, 2 cups flour, and salt; beat on medium 2 minutes. Add remaining flour and mix on low until a soft dough forms. Add 2 more tablespoons flour if very sticky.
  3. Knead the Dough: Knead in mixer on medium for 5 minutes or by hand on a floured surface. Add flour sparingly if dough is sticky. Dough should pass windowpane test and feel soft but elastic.
  4. First Rise: Lightly oil a large bowl. Place dough in bowl, turning to coat all sides. Cover tightly and let rise in warm place about 2 hours or until nearly doubled.
  5. Flatten Dough and Chill: Punch down dough, place on floured silicone mat/parchment on baking sheet. Press/roll into 10×14-inch rectangle. Cover and refrigerate 20 minutes.
  6. Prepare Lamination Butter: Beat softened butter and 1 tablespoon flour together until smooth and combined.
  7. First Lamination: Remove dough from fridge. Spread butter mixture over center third of dough. Fold one edge over butter, then fold other edge to cover like a letter. Seal ends. Rotate dough, flour top lightly, roll to 9×12-inch rectangle. Fold edges like a letter again. Cover dough, refrigerate 20 minutes.
  8. Second Lamination: Repeat rolling and folding (9×12-inch rectangle, folding edges like letter), rotate horizontally and repeat. Cover and refrigerate 20 minutes.
  9. Third Lamination: Repeat the rolling and folding process once more. Cover and refrigerate 20 minutes.
  10. Shape and Fill Dough: Lightly grease 12-cup muffin pan. Mix sugar and cinnamon. Divide dough into 3 portions. Roll each to 8×12-inch rectangle, sprinkle with cinnamon-sugar, press in. Cut 12 strips lengthwise per portion. Working 3 strips at a time, layer and roll into spiral. Place spirals into muffin cups. Repeat for all dough portions, making 12 cruffins.
  11. Second Rise: Cover cruffins lightly, let rise 1 hour until puffy.
  12. Bake Cruffins: Preheat oven to 350°F (177°C). Bake for 25–28 minutes or until internal temp is 200°F (93°C). Cool cruffins slightly in pan on rack.
  13. Coat and Fill: Roll cooled cruffins in remaining cinnamon sugar. Fill with optional fillings using a piping bag and long thin tip by poking hole 3/4 way down and squeezing filling inside.
  14. Storage: Store leftover cruffins covered at room temperature for up to 3 days.

Notes

  • Butter for lamination should be softened but still cool (60–64°F / 15–18°C) for optimal rolling.
  • Use a silicone baking mat to roll dough directly to prevent sticking and sliding.
  • Do not extend refrigeration times during laminations to avoid over-expansion and difficulty rolling.
  • If dough resists rolling, let it rest for 5 minutes to relax gluten.
  • Windowpane test is useful for determining proper kneading.
  • Use a bench scraper or pizza cutter for clean cutting to avoid damaging silicone mats.

Keywords: Cruffins, Laminated dough, Cinnamon sugar cruffins, Homemade cruffins, Croissant muffin hybrid, Sweet breakfast pastry

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