Easy Cinnamon Sugar Cruffins
Flaky Cruffins with Sweet Cinnamon Sugar Filling are a wonderful blend of two favorite pastries: the buttery layers of a croissant and the convenient muffin shape that's easy to grab. Each bite offers a hint of nutty butter and a delightful crunch. Trust me, this simple method makes it easy for home cooks to achieve flaky perfection!
Equipment
- Large Mixing Bowl
- Muffin tin
- Rolling Pin
- Oven
Ingredients
Ingredients
- 280 g All-purpose flour
- 45 g Granulated sugar
- 5 g Salt
- 7 g Active dry yeast
- 120 ml Warm milk
- 1 large Egg
- 30 g Unsalted butter melted
- 113 g Cold unsalted butter for lamination
- 100 g Granulated sugar for filling
- 2 tsp Ground cinnamon for filling
- 60 g Powdered sugar optional glaze
- 30 ml Milk for optional glaze
- Flour for dusting
- Nonstick spray for muffin tin
Instructions
- Activate the yeast by dissolving it in warm milk with a pinch of sugar; let it sit for 5 minutes until foamy.
- In a large bowl, whisk together flour, sugar, and salt. Add egg, melted butter, and foamy yeast mixture; mix until a shaggy dough forms. Knead for about 5–7 minutes until smooth, then cover and let rise for 60–90 minutes until doubled in size.
- Chill the dough for 30 minutes, then roll it into a 12-by-8-inch rectangle. Encase cold block of butter on half of the dough, fold it over, seal, and roll out again. Do this two more times, chilling for 20–30 minutes between folds.
- Roll the dough to a 0.6 cm thickness and sprinkle with cinnamon-sugar filling. Cut into strips and roll each strip into a spiral, then place them into greased muffin cups.
- Let them rise in a warm spot for 20–30 minutes while the oven preheats to 190°C.
- Bake for 18–22 minutes until deeply golden and flaky. Cool briefly before glazing if desired.
Notes
Tip: Keep everything cold for best flakiness and avoid overworking the dough for distinct layers.