Delicious Cruffins Cinnamon Sugar

Cruffins are my favorite way to combine the flaky layers of croissants with the cinnamon sugar magic of a morning bun. These are the kind of bakery style treats that turn a weekend at home into something memorable. I love how filling my kitchen with the smell of cinnamon and warm bread always makes the whole family excited to gather around the table.

The first time I tried cruffins, I could not believe how easy it was. Now I make them whenever we have guests or someone needs a little comfort food on a chilly morning.

Ingredients

• All purpose flour: Gives the dough its structure and chew look for unbleached flour for best results
• Granulated sugar: Adds sweetness and helps activate the yeast use organic sugar when possible
• Salt: Balances the flavors and controls yeast activity choose natural sea salt
• Active dry yeast: Creates the rise and flaky layers make sure your yeast is fresh and not expired
• Warm milk: Activates the yeast for tender dough use whole milk for richness
• Unsalted butter: Melted and softened at different steps brings out maximum flakiness go for European style if you want a richer taste
• Large eggs: Bind the dough and add richness use eggs at room temperature
• Vanilla extract: Deepens the aroma and flavor always pick pure vanilla
• Brown sugar: Packed for the filling keeps the inside caramel like and moist use dark brown for extra flavor
• Ground cinnamon: Gives that signature swirl look for freshly ground cinnamon if possible
• Egg: Beaten for brushing ensures a golden shiny finish only fresh eggs

Step by Step Instructions

Preparation and Mixing:

Start by measuring flour sugar and salt into a large bowl Stir well to combine evenly so the cruffin texture is light and even every time

Proofing the Yeast:

Sprinkle yeast over the flour mix separately warm the milk until it is just slightly warmer than your skin then pour it in Use your hands to gently mix until you see the first bubbles That means your yeast is active

Making and Kneading the Dough:

Add melted butter eggs and vanilla extract directly into the bowl Mix until a shaggy dough forms then knead on a floured surface for at least five minutes Stretch and fold the dough by hand for maximum gluten development It should become soft smooth and elastic

First Rise:

Drop your dough into a greased bowl Cover with a clean towel and set somewhere warm for about an hour It should easily double in size A slow steady rise builds amazing flavor

Mixing the Filling:

Cream together softened butter brown sugar and ground cinnamon until it is totally smooth The butter needs to be very soft so it spreads like frosting

Rolling and Filling:

Gently punch down the risen dough and roll it into a rectangle about a quarter inch thick Spread every inch with the cinnamon sugar filling making sure it reaches right to the edges

Shaping the Cruffins:

Roll up your dough tightly from one long side to make a log Slice into twelve equal pieces so every cruffin bakes evenly

Second Rise:

Grease a muffin tin thoroughly Put each coil into a cup spiral side up Cover and let rest for another half hour until the tops puff

Baking:

Preheat your oven to three hundred fifty degrees Brush the tops with your beaten egg for a glossy golden crust Bake for eighteen to twenty two minutes Rotating helps every cruffin brown perfectly

Cooling and Serving:

Remove the cruffins from the oven Let them sit a few minutes in the pan before moving them to a rack Serve while just warm for the best flavor and flakiest texture

Pin it

My favorite ingredient here is the cinnamon brown sugar filling I remember my kids begging for extra filling when they helped roll the dough Their sticky fingers and laughter make this recipe extra special for me every single time

Storage Tips

Cruffins are at their best the day they are made still warm and flaky from the oven If you have leftovers cool them fully then store in an airtight container at room temperature for one to two days You can also wrap them tightly and freeze for up to one month When ready to eat reheat gently in a warm oven so the layers get crisp again Avoid microwaving because it makes the texture rubbery

Ingredient Substitutions

If you are out of brown sugar you can use coconut sugar or mix granulated sugar with a spoonful of molasses For a dairy free version swap in plant based milk and vegan butter Both work surprisingly well Citrus zest makes a bright addition to the filling for a twist I have even added cardamom for a spiced variation that my family loves on rainy days

Serving Suggestions

Top warm cruffins with a dusting of powdered sugar or a drizzle of simple glaze Serve them with fruit or coffee for a fancy brunch Plating them with fresh berries always makes them look bakery ready If you love extra decadence a spoonful of mascarpone or whipped cream on the side is amazing

Cultural Touchpoint

Cruffins were first made in a small Melbourne bakery and quickly became a global sensation Now every city has bakeries putting their twist on this playful pastry For me baking cruffins at home means I get all that fancy bakery flavor without waiting in line This recipe is perfect for making new memories with your own family or friends

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Enjoy every swirl—these cruffins make even regular mornings feel like a special occasion. Happy baking!

Frequently Asked Questions

→ How do I achieve extra flaky layers?

Use softened butter in the filling and gently roll the dough to create distinct, tender layers during baking.

→ Can the dough rise overnight?

Yes, allow the dough to rise in the refrigerator overnight, bringing it to room temperature before shaping.

→ Should I serve cruffins warm or cooled?

Cruffins are best served slightly warm, which enhances their softness and brings out the flavor of the filling.

→ How can I add flavor variations?

Try mixing in orange zest, swapping cinnamon for cardamom, or sprinkling chopped nuts over the filling.

→ How do I prevent sticking in the muffin tin?

Generously grease each muffin cup, or use paper liners to help release the cruffins after baking.