Description

Flaky Cruffins with Sweet Cinnamon Sugar Filling are a delightful fusion of croissants and muffins, featuring crispy, delicate layers of buttery dough wrapped around a warm, cinnamon-scented sugar filling. Perfect for breakfast, brunch, dessert, or a cozy snack, this bakery-style treat is easy to make at home and customizable to your taste.

Ingredients

Scale

Dough Ingredients

2 ½ cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
2 ¼ teaspoons instant yeast
¾ cup warm milk
2 large eggs
1 cup cold unsalted butter (flattened)

Cinnamon Sugar Filling

½ cup brown sugar
2 teaspoons ground cinnamon

Optional Toppings

Powdered sugar, for dusting
Simple glaze made from powdered sugar and milk

Instructions

Prepare the Dough: In a large bowl, mix all-purpose flour, granulated sugar, salt, and instant yeast. Warm the milk slightly and whisk it together with the eggs. Gradually add the wet ingredients to the dry mixture and knead until a smooth, elastic dough forms. Cover and let it rest in a warm area until doubled in size, about 1 to 1.5 hours.
Laminate with Butter: Roll the risen dough into a 12 by 18 inch rectangle. Spread cold, flattened butter evenly over two-thirds of the dough. Fold the unbuttered third over the butter section, then fold the dough into thirds like a letter. Roll out the dough again and repeat the folding two more times to create multiple flaky layers. Keep the dough cool during this process.
Prepare the Cinnamon Sugar Filling: In a small bowl, combine brown sugar and ground cinnamon thoroughly. This mixture will add warmth and sweetness to the cruffins.
Shape the Cruffins: Roll the laminated dough into a 10 by 15 inch rectangle. Sprinkle the cinnamon sugar mixture evenly over the surface. Carefully roll the dough tightly from one long edge to the other to form a log. Cut the log into equal pieces and place each piece into a greased muffin tin to form the cruffin shape.
Final Rise and Bake: Allow the shaped cruffins to rise again for 30–45 minutes until puffy. Preheat the oven to 375°F (190°C). Bake the cruffins for 20–25 minutes or until golden brown and crispy on top. Let cool slightly before removing from the tin.

Notes

Use cold butter and chill the dough if too soft during folding to ensure flaky layers.
Be patient and precise with the lamination process to achieve the best texture.
Use a sharp knife to cut the rolled dough to prevent squishing layers and filling.
Check the cruffins early while baking to avoid overbaking, as ovens vary.
If you lack a rolling pin, a flat-bottomed glass can serve as a substitute for rolling out the dough evenly.

Prep Time: 2 hours
Cook Time: 25 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: Bakery-style / Western

Nutrition

Serving Size: 1 cruffin
Calories: 320
Sugar: 12g
Sodium: 180mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 70mg

Keywords: Cruffins, Cinnamon Sugar, Flaky Pastry, Muffin, Croissant, Breakfast, Brunch, Sweet Pastry