Cinnamon Sugar Flaky Cruffins

Buttery, flaky cruffins dusted in cinnamon sugar are the ultimate mash-up of croissants and muffins. These pastries are perfect for a cozy breakfast, a treat with coffee, or to impress your friends at brunch. There is something magical about tearing into those gorgeous swirls, each bite revealing layers as soft and tender as your favorite bakery croissant, but without the fuss of laminating dough.

These cruffins became a weekend tradition for us after I baked them for a sleepy Sunday breakfast and my family devoured the batch before lunchtime. Now, we make them any time we need a little extra comfort, and the cinnamon-sugar aroma always brings everyone into the kitchen.

Ingredients

• All-purpose flour: provides structure and chew ensure it feels fine and fresh when pinched between your fingers
• Granulated sugar: sweetens the dough and feeds the yeast opt for organic or pure cane sugar if possible
• Salt: enhances flavor and balances sweetness use fine sea salt for best mixing
• Instant yeast: allows for a quick and reliable rise check the expiration date for maximum activity
• Warm milk: softens the dough and activates the yeast aim for whole milk for richness
• Large egg: adds tenderness and color let it come to room temp for better mixing
• Unsalted butter: for both dough and layers brings that signature richness go for European style if you want extra depth
• Additional granulated sugar and cinnamon: for the topping select fresh ground cinnamon for a punchy spice note
• Melted butter: helps the cinnamon sugar stick choose high quality for best aroma

Instructions

Prepare the Dough:

Combine flour, sugar, salt, and yeast in your stand mixer bowl. Pour in warm milk and add the egg. Mix on low speed for several minutes ensuring all dry flour is hydrated. Add the softened butter. Continue kneading 6 to 8 minutes so the dough becomes smooth and elastic it should stretch easily without tearing.

First Rise:

Transfer the dough to a lightly greased bowl. Cover tightly with plastic wrap. Place in a warm, draft-free corner of your kitchen. Let rise for about one hour or until the dough has doubled and feels slightly pillowy when pressed.

Line the Muffin Tin:

Cut parchment paper into strips that slightly extend above the muffin wells. Line each cup with a strip this will make removing the baked cruffins effortless. Set the muffin tin aside.

Shape and Roll the Dough:

Gently punch down the dough to deflate air. Divide into two equal portions. Roll one piece on a lightly floured surface into a large rectangle about 12 inches by 15 inches. Spread half the softened butter over the entire surface edge to edge.

Roll and Slice:

Starting from the long side closest to you, roll the buttered dough tightly into a log as you would cinnamon rolls. With a sharp knife, slice the log in half lengthwise exposing all the beautiful layers. Repeat with the second dough portion so you have eight long strips.

Form the Cruffins:

With the cut layers facing outwards for the best swirl, coil each strip into a spiral and tuck the tail underneath for neatness. Place each spiral into a parchment-lined muffin cup.

Final Rise:

Lightly drape a clean towel over the tin. Set in a warm place and let the cruffins rise an additional thirty to forty-five minutes until they look satisfyingly puffy.

Bake:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Bake the cruffins for twenty to twenty-five minutes until their tops are deeply golden brown and the layers spring back lightly to the touch.

Cool and Coat:

Let the hot cruffins cool in the pan for five minutes. Carefully lift out using the parchment tabs. While still warm, generously brush each with melted butter and roll in cinnamon sugar until every surface glistens.

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Rolling my first batch of cruffins was a little messy but worth every buttery fingerprint. I especially love using Ceylon cinnamon for the sugar coating because it brings a fragrant sweetness that makes the whole house smell like a holiday breakfast.

Storage Tips

Let cruffins cool completely before storing them in an airtight container at room temperature for up to twenty-four hours. For longer freshness, wrap individually in foil and freeze in a zip-top bag. Reheat by wrapping in foil and placing in a warm oven for five to eight minutes until just heated through.

Ingredient Substitutions

Out of whole milk Try a mix of half-and-half and water or use plant-based milk if needed. No instant yeast You can swap with active dry yeast but proof it in a little warm milk to activate before adding to the dough. If you want to experiment with fillings, a thin layer of fruit jam or chocolate spread transforms these into something extra special.

Serving Suggestions

These cruffins pair beautifully with hot coffee or tea for breakfast or brunch. Dress them up with a drizzle of honey or a dollop of mascarpone on the side for brunch spreads. For dessert, turn them into individual bread puddings topped with ice cream.

Cultural and Historical Context

Cruffins originated in modern pastry kitchens as hybrid pastries, inspired by classic French croissants and American-style muffins. Their swirl shape is eye-catching and pays homage to both traditions the buttery lamination of croissants and the playful portability of muffins. Now, bakeries across the world put their own spin on this playful treat.

Seasonal Adaptations

Swap cinnamon sugar for cardamom sugar in autumn Spread raspberry jam inside in spring for a fruity burst Add orange zest to the dough in winter for bright, festive notes

Success Stories

The first time I made these for a family brunch, everyone thought they were from a bakery. My kids loved helping with the rolling and twisting parts. Baking these on chilly mornings has since become a much-loved family ritual.

Freezer Meal Conversion

Once cruffins have fully cooled, freeze on a tray before transferring to a bag. Thaw at room temperature and refresh in a warm oven. This makes it easy to enjoy flaky pastries any day, straight from the freezer, and is perfect for busy weeks or prepping for gatherings.

Save

All it takes is a little patience and some kitchen fun to make bakery-worthy cruffins at home. Enjoy watching the flaky layers rise in the oven and savor each sweet swirl with someone you love.

Recipe FAQs

→ What makes cruffins different from croissants or muffins?

Cruffins blend the flakiness of croissants with the shape and convenience of muffins, creating layered, tender pastries.

→ Can I prepare the dough ahead of time?

The dough can be prepped and left to rise overnight in the refrigerator, making morning baking easier.

→ How should I store cruffins for freshness?

Store at room temperature in an airtight container for up to two days, or freeze individually for later enjoyment.

→ Are there filling variations for cruffins?

Fruit jam or chocolate spread can be added inside before rolling for extra flavor and surprise in every bite.

→ What is the best way to serve cruffins?

Serve warm, dusted with extra cinnamon sugar, and enjoy with coffee or tea for a comforting treat.

→ What can I use if I don’t have a stand mixer?

Kneading by hand in a large bowl works well; just make sure the dough is elastic and smooth before rising.