Homemade Cruffins
These flaky, buttery treats are a delightful mix of croissants and muffins, perfect for breakfast or a sweet snack.
Ingredients
Dough Ingredients
- 1 cup whole milk warmed to about 110°F
- 2 and 1/4 teaspoons instant or active dry yeast Make sure yeast is fresh and active.
- 3 Tablespoons granulated sugar
- 3 Tablespoons unsalted or salted butter softened to room temperature Ensure butter is softened properly.
- 3 cups all-purpose flour plus more as needed
- 1 and 1/4 teaspoons salt
- 1 cup salted butter slightly softened
Coating Ingredients
- 1 Tablespoon all-purpose flour
- 3/4 cup granulated sugar for coating
- 1 Tablespoon ground cinnamon for coating
- 6 Tablespoons Nutella, jam, lemon curd, or pastry cream Optional fillings.
Instructions
Prepare the Dough
- In a bowl, whisk warm milk, yeast, and sugar together. Cover and let it sit for 5 minutes until foamy.
- Add butter, 2 cups flour, and salt. Beat on medium speed for 2 minutes.
- Add remaining flour and beat on low until a soft dough forms.
- Knead the dough for 5 minutes.
1st Rise
- Lightly grease a bowl, place the dough inside, cover it, and let it rise for 2 hours or until it nearly doubles in size.
Lamination Preparation
- Gently punch down the dough, place it on a floured surface, and flatten it into a 10x14 inch rectangle.
- Cover and refrigerate for 20 minutes.
- Beat together the salted butter and 1 Tablespoon flour until slightly softened but still cool.
1st Lamination
- Remove the dough from the fridge, spread butter down the center, fold edges over, pinch ends, rotate dough, and roll out to 9x12 inches.
- Fold in thirds, cover, and refrigerate for 20 minutes.
2nd and 3rd Lamination
- Repeat the rolling and folding process for a second time, then refrigerate for an additional 20 minutes.
- Do the rolling and folding steps one more time.
Shape & Fill
- Grease a muffin pan and mix sugar with cinnamon.
- Cut the dough into 3 pieces, roll each into an 8x12 inch rectangle, sprinkle with cinnamon-sugar, cut into 12 strips, layer 3 strips, roll them, and place in muffin cups.
- Repeat with the rest of the dough.
Final Rise and Baking
- Cover the cruffins and let them rise for 1 hour.
- Preheat the oven to 350°F. Bake for 25-28 minutes until they reach an internal temperature of 200°F.
- Let them cool slightly in the pan.
Coat and Serve
- Roll the cruffins in remaining cinnamon-sugar, and fill with your choice of filling if desired.
- Store any leftovers at room temperature for up to 3 days.
Notes
Store your cruffins in an airtight container; they will stay tasty for about 3 days. Freeze for up to a month for longer storage. Be patient with rising times for fluffiness, and don't be afraid to experiment with fillings!