Introduction

Cruffins are a delightful hybrid between croissants and muffins, boasting flaky layers with a tender crumb. This homemade recipe walks you through creating buttery, cinnamon-sugar coated cruffins that you can fill with your favorite spreads for an irresistible treat.

The image shows six spiral-shaped cinnamon sugar muffins arranged closely on a white plate, each muffin featuring a light brown, lightly crisp outer layer coated with cinnamon sugar and a small dollop of dark chocolate on top at the center of each spiral. The muffins have a textured, swirled surface with a soft, baked golden-brown color throughout. In the background, part of a clear glass cup filled with dark coffee sits on a white marbled surface beside a white small dish, and a green cloth is partially visible near the bottom left corner. The photo is bright and clear with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

1 cup (16 Tbsp; 226g) salted butter, slightly softened
1 Tablespoon all-purpose flour
3/4 cup (150g) granulated sugar

1 Tablespoon ground cinnamon
Optional fillings: 6 Tablespoons Nutella, jam, lemon curd, or pastry cream

Instructions

Step 1: Whisk the warm milk, yeast, and 3 tablespoons sugar together in the bowl of a stand mixer with a dough hook. Cover and let sit about 5 minutes until foamy.

Step 2: Add the butter, 2 cups of flour, and salt. Beat on medium speed for 2 minutes, scraping the bowl as needed. Add remaining 1 cup flour and beat on low until a soft dough forms that pulls away from the bowl. Add up to 2 more tablespoons flour if too sticky.
Step 3: Knead dough in mixer for 5 minutes or by hand on a floured surface until soft and elastic. Use the windowpane test to check readiness.
Step 4: Lightly grease a bowl and place dough inside, turning to coat. Cover tightly and let rise in a warm place for around 2 hours or until nearly doubled.

Step 5: Punch down dough gently and place on a floured silicone mat or parchment-lined sheet. Flatten into a 10×14-inch rectangle. Cover and refrigerate for 20 minutes.
Step 6: Beat the softened butter and 1 tablespoon flour together until combined. Keep flour nearby to dust surfaces as needed during rolling.
Step 7: Remove dough from fridge. Spread half the butter mixture in the center third of the dough. Fold edges over butter like a business letter; pinch ends to seal. Rotate, roll out to 9×12 inches, then fold edges over again. Cover and refrigerate 20 minutes.

Step 8: Repeat the rolling and folding process (9×12 inches then folding like a letter) two more times, refrigerating 20 minutes each time.
Step 9: Grease a 12-cup muffin pan. Combine sugar and cinnamon in a bowl. Cut chilled dough into 3 equal portions.
Step 10: Roll one portion to an 8×12-inch rectangle. Sprinkle with 2 tablespoons cinnamon sugar and press in gently. Cut into twelve 1-inch strips, layer three strips at a time, and roll into spirals. Tuck ends underneath and place each in muffin cups. Repeat for remaining portions.

Step 11: Cover and let cruffins rise for 1 hour until puffy.
Step 12: Preheat oven to 350°F (177°C). Bake cruffins 25–28 minutes until internal temperature reaches 200°F (93°C). Let cool slightly in pan on a rack.
Step 13: Roll cooled cruffins in the remaining cinnamon sugar. Fill as desired by poking a hole deep into each and piping in your favorite filling.

Tips & Variations

Use a silicone baking mat to prevent dough from sliding while rolling and folding.
If the dough resists rolling, let it rest for 5 minutes to relax the gluten before continuing.
Add your favorite fillings like Nutella, jam, or pastry cream for extra indulgence.

Adjust flour slightly during kneading to keep dough soft but manageable—avoid making it dry.

Storage

Store leftover cruffins lightly covered at room temperature for up to 3 days. Reheat gently in a low oven or toaster oven before serving to refresh their flaky texture. Avoid microwaving to maintain crispness.

How to Serve

A close-up of a cinnamon roll cut in half showing multiple soft layers of golden-brown dough swirled with a cinnamon-sugar coating. Inside the center, rich melted chocolate fills the hollow of the roll. The roll sits on a simple white plate with some crumbs scattered around it on a white marbled surface. In the blurred background, two more whole cinnamon rolls are visible, also golden-brown and dusted with cinnamon sugar. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand if I don’t have a stand mixer?

Yes, you can mix and knead by hand using a large bowl and a wooden spoon or silicone spatula. Knead on a floured surface for about 5 minutes until soft and elastic.

Why is the dough chilled between laminations?

Chilling helps relax the gluten and keeps the butter firm, making the rolling and folding easier while creating flaky layers in the final cruffins.