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Homemade Cruffins Recipe

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★★★★★

4.8 from 95 reviews

Delight in the flaky, buttery goodness of homemade Cruffins, a mouthwatering hybrid of croissants and muffins. This recipe guides you through creating a soft, laminated dough with layers of cinnamon sugar and butter, folded and rolled into spiral pastries baked to golden perfection. Ideal for breakfast or an indulgent snack, these cruffins can be enjoyed plain or filled with your choice of Nutella, jam, lemon curd, or pastry cream for an extra burst of flavor.

Ingredients

Scale

Dough 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

Butter Paste for Lamination

  • 1 cup (16 Tbsp; 226g) salted butter, slightly softened (between 60–64°F / 15–18°C)
  • 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 Preparation: Review the step-by-step photos and notes before starting. Prepare space in the refrigerator for the baking sheet used later.
  2. Prepare the Dough: In a stand mixer bowl fitted with a dough hook, whisk the warm milk, yeast, and sugar. Cover and let sit for about 5 minutes until foamy. If no mixer is available, mix with a wooden spoon or silicone spatula.
  3. Mix Ingredients: Add butter, 2 cups flour, and salt to the yeast mixture. Beat on medium speed for 2 minutes, scraping down the bowl as needed. Add remaining 1 cup flour and beat on low until soft dough forms and pulls away from bowl sides. Add up to 2 more tablespoons flour only if dough is too sticky.
  4. Knead the Dough: Beat dough for 5 minutes in the mixer or knead by hand on a floured surface for 5 minutes. If sticky, add flour teaspoon by teaspoon to keep dough soft and tacky. Dough should pass the windowpane test—stretch thin without tearing. Ready dough will slowly bounce back when poked.
  5. First Rise: Lightly grease a large bowl. Place dough inside and turn to coat in oil. Cover tightly and let rise in a warm spot for about 2 hours until nearly doubled in size.
  6. Flatten and Chill: Punch down dough and place on a floured silicone baking mat or parchment-lined baking sheet. Flatten gently into a 10×14-inch rectangle. Cover and refrigerate for 20 minutes. Do not exceed this chilling time.
  7. Prepare Butter Paste: Beat slightly softened butter with 1 tablespoon flour using a hand or stand mixer until fully combined.
  8. First Lamination: Remove dough from fridge. Spread the butter paste down the center third of the dough lengthwise. Fold both edges of dough over the butter like folding a letter, pinch the ends to seal. Rotate dough, flour top lightly, and roll into a 9×12-inch rectangle. Fold sides over like a letter again. Cover and refrigerate 20 minutes.
  9. Second Lamination: Repeat rolling and folding process twice: roll dough into 9×12-inch rectangle, fold edges like a letter, rotate and repeat. Cover and refrigerate 20 minutes again.
  10. Third Lamination: Repeat the rolling and folding process one more time as in the second lamination. Cover and refrigerate 20 minutes.
  11. Shape and Fill: Lightly grease a 12-cup muffin pan. Mix cinnamon and sugar in a bowl. Remove dough from fridge and cut into 3 equal pieces. Roll each piece into an 8×12-inch rectangle. Sprinkle 2 tablespoons cinnamon sugar evenly and press in gently. Cut dough into twelve 1-inch wide strips. Working in groups of three strips, stack and roll into spirals. Tuck ends underneath and place in muffin cups. Repeat for all dough portions.
  12. Final Proof: Cover the filled muffin pan lightly and let cruffins rise for 1 hour until puffy.
  13. Preheat Oven: Set oven temperature to 350°F (177°C).
  14. Bake Cruffins: Bake for 25 to 28 minutes, or until internal temperature reaches 200°F (93°C). Remove from oven and allow to cool slightly in the pan on a cooling rack.
  15. Coat and Fill Cruffins: Once cool enough to handle, roll each cruffin in remaining cinnamon sugar. Enjoy plain or fill with desired filling using a piping bag with a narrow tip. Poke a hole about three-quarters down and squeeze filling inside.
  16. Storage: Store leftover cruffins covered at room temperature for up to 3 days.

Notes

  • Using a silicone baking mat helps prevent dough from sliding when rolling.
  • Do not extend refrigeration times during lamination or resting, as dough can over-expand or become hard to roll.
  • Flour surfaces and rolling pin regularly during lamination to prevent sticking; if butter is exposed, sprinkle it lightly with flour.
  • For the filling, use a piping bag with a narrow tip for easier insertion into cruffins.
  • Rest dough as needed during rolling if it springs back, allowing gluten to relax for easier shaping.
  • The dough should remain soft and slightly tacky; avoid adding too much flour to prevent dryness.

Keywords: cruffins, homemade cruffins, laminated dough, cinnamon sugar pastry, breakfast recipes, croissant muffin hybrid, baked pastries

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