Cinnamon Sugar Cruffins are a mouthwatering fusion of a croissant and a muffin, offering the best of both worlds in every bite. They’re buttery, flaky, golden on the outside, soft and layered inside, and coated in irresistible cinnamon sugar. These treats are perfect for a weekend brunch, a special occasion, or simply to indulge in the warmth of homemade pastries.
If you’re looking to make these delectable cinnamon sugar cruffins from scratch, you’re in for a treat. Follow the detailed steps below, and we’ll even provide a shortcut version if you need a quicker fix.
What Are Cinnamon Sugar Cruffins?
Cinnamon Sugar Cruffins are a hybrid pastry that combines the buttery, flaky layers of a croissant with the shape and ease of a muffin. These cruffins have a crispy, golden exterior and a soft, layered interior, making them an irresistible indulgence. The cinnamon sugar coating adds a sweet, fragrant finish that perfectly complements the richness of the buttery dough.
These cruffins are typically made from croissant-style laminated dough, which involves a process of folding butter into the dough multiple times to create thin layers. This results in a light, airy texture similar to croissants. When baked, the dough puffs up beautifully and is a perfect vessel for cinnamon and sugar. The result is a treat that feels both sophisticated and comforting at the same time.
The Origin of Cinnamon Sugar Cruffins
The exact origin of the cruffin is not well-documented, but the pastry quickly became a popular creation among foodies, particularly in trendy bakeries and cafes. The name “cruffin” is a blend of “croissant” and “muffin,” reflecting the hybrid nature of the pastry. Initially, cruffins were filled with a variety of sweet fillings, but the cinnamon sugar version has become a classic favorite, likely due to its simplicity and the universally loved flavor combination of cinnamon and sugar.
Ingredients for Cinnamon Sugar Cruffins
For the Dough (Croissant-Style Laminated Dough):
- 2 ¼ cups (280g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tsp salt
- 2 ¼ tsp (1 packet) active dry yeast
- ½ cup (120ml) warm milk (about 110°F / 43°C)
- 2 large eggs, room temperature
- ½ cup (115g) unsalted butter, cold (for laminating)
- 2 Tbsp unsalted butter, softened (for brushing between layers)
For the Cinnamon Sugar Coating:
- ½ cup (100g) granulated sugar
- 2 tsp ground cinnamon
- 4 Tbsp melted butter (for brushing baked cruffins)
Step-by-Step Directions and Preparation Method
1. Make the Dough:
- In a mixing bowl, whisk together the warm milk, yeast, and 1 tsp of sugar. Let it sit for 5-10 minutes, until foamy.
- Add the remaining sugar, eggs, and salt to the mixture.
- Gradually mix in the flour until a soft dough forms.
- Knead the dough on a lightly floured surface for 6-8 minutes until smooth and elastic.
- Shape the dough into a ball, cover it with a cloth, and let it rise until doubled in size (approximately 1 hour).
2. Laminate the Dough (Create the Buttery Layers):
- Roll the dough out into a large rectangle, about 12×18 inches in size.
- Grate or slice the cold butter thinly, and spread it evenly over ⅔ of the dough.
- Fold the dough into thirds, like a letter: fold the unbuttered third over the middle, then fold the buttered third over the top.
- Rotate the dough 90° and roll it out into a rectangle again. Repeat the folding process two more times. If the butter begins to soften, chill the dough for 20 minutes between folds.
- After the final fold, roll the dough into a rectangle (about 12×18 inches).
3. Shape the Cruffins:
- Brush the dough lightly with softened butter.
- Roll it up tightly from the long edge into a log.
- Slice the log in half lengthwise to expose the layers.
- Cut each half into 4-6 equal strips (you’ll have 8-12 strips in total).
- Roll each strip into a spiral and place each spiral into a buttered muffin tin. Think of it like placing a cinnamon roll in a muffin tin, with the layers exposed.
4. Proof the Cruffins:
- Cover the pan loosely with a towel and allow the cruffins to rise for 30-40 minutes, or until slightly puffy.
5. Bake the Cruffins:
- Preheat the oven to 375°F (190°C).
- Bake the cruffins for 20-25 minutes until they are golden brown and crisp on top.
- Allow the cruffins to cool slightly before removing them from the pan. Be careful, as they’re delicate when hot.
6. Coat with Cinnamon Sugar:
- Mix the sugar and cinnamon in a shallow bowl.
- Brush each warm cruffin with melted butter.
- Roll the cruffins in the cinnamon sugar mixture until well coated.
- Enjoy them warm for the ultimate treat!
Shortcut Version (Using Puff Pastry)
If you’re short on time but still want to enjoy these delicious cinnamon sugar cruffins, here’s a shortcut version using store-bought puff pastry:
- Use two sheets of store-bought puff pastry (thawed).
- Brush each sheet of puff pastry with melted butter and sprinkle lightly with sugar.
- Roll each sheet into a log, then cut into strips.
- Twist the strips and place them into muffin tins.
- Bake at 400°F (200°C) for 18-22 minutes.
- Once baked, brush with butter and coat in cinnamon sugar.
Variations of Cinnamon Sugar Cruffins
Cinnamon sugar cruffins are delicious as they are, but there are plenty of ways to customize them to suit your tastes. Here are a few ideas:
1. Add Nutmeg:
If you love the combination of cinnamon and nutmeg, add a pinch of ground nutmeg to your cinnamon sugar mixture for an extra layer of flavor.
2. Chocolate Chips:
For a chocolatey twist, sprinkle some mini chocolate chips in between the dough layers before rolling them up. This will give your cruffins a decadent, sweet touch.
3. Fruit Filling:
For a fruity variation, try adding some raspberry, blueberry, or apple filling in the middle of the dough before rolling it up. This will add a fresh, fruity burst to your cruffins.
4. Glazed Cruffins:
For an extra indulgent treat, top your cinnamon sugar cruffins with a simple glaze made from powdered sugar and milk. Drizzle the glaze over the top after baking for a sweet finish.
FAQs About Cinnamon Sugar Cruffins
1. Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator. Let the dough rest in the fridge overnight and proceed with the laminating and shaping process the next day.
2. Can I freeze cinnamon sugar cruffins?
Yes, you can freeze both the dough and the baked cruffins. For the dough, shape it and freeze the unbaked cruffins in a muffin tin. Once frozen, transfer them to a bag or airtight container. When ready to bake, allow the cruffins to rise before baking. You can also freeze baked cruffins and reheat them in the oven.
3. What should I serve with cinnamon sugar cruffins?
Cinnamon sugar cruffins are perfect on their own, but they also pair well with a hot cup of coffee, tea, or hot chocolate. They’re also great with a dollop of whipped cream or a scoop of vanilla ice cream for a sweet treat.
4. How do I know when the cruffins are done baking?
The cruffins are done when they’re golden brown on top and crisp to the touch. The interior should feel firm yet light when you tap it. You can also insert a toothpick into the center—if it comes out clean, your cruffins are ready!
Conclusion: Cinnamon Sugar Cruffins
Cinnamon sugar cruffins are the ultimate hybrid pastry, bringing together the best qualities of croissants and muffins. With buttery, flaky layers and a warm cinnamon sugar coating, these pastries are sure to be a hit at any gathering. Whether you’re making them from scratch or using a shortcut with puff pastry, this recipe is bound to satisfy your cravings for something sweet and indulgent. With these easy-to-follow steps and variations, you can enjoy these delicious treats anytime you want.
So, why wait? Head to the kitchen, roll up your sleeves, and bake up a batch of cinnamon sugar cruffins that are sure to make your day a little sweeter!
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Cinnamon Sugar Cruffins Recipe: A Delicious Hybrid of Croissants and Muffins
- Total Time: 45 mins
- Yield: 6 cruffins 1x
- Diet: Vegetarian
Description
Cinnamon Sugar Cruffins are a hybrid pastry that combines the buttery, flaky layers of a croissant with the shape and ease of a muffin. These cruffins have a crispy, golden exterior and a soft, layered interior, making them an irresistible indulgence. The cinnamon sugar coating adds a sweet, fragrant finish that perfectly complements the richness of the buttery dough.
Ingredients
For the dough (croissant-style laminated dough):
2 ¼ cups (280g) all-purpose flour
¼ cup (50g) granulated sugar
1 tsp salt
2 ¼ tsp (1 packet) active dry yeast
½ cup (120ml) warm milk (about 110°F / 43°C)
2 large eggs, room temperature
½ cup (115g) unsalted butter, cold, for laminating
2 Tbsp unsalted butter, softened, for brushing between layers
For the cinnamon sugar coating:
½ cup (100g) granulated sugar
2 tsp ground cinnamon
4 Tbsp melted butter (for brushing baked cruffins)
Instructions
1. Make the dough:
In a mixing bowl, whisk together warm milk, yeast, and 1 tsp of sugar. Let stand for 5–10 minutes until foamy.
Add remaining sugar, eggs, and salt.
Gradually mix in the flour until a soft dough forms.
Knead on a lightly floured surface for about 6–8 minutes, until smooth and elastic.
Shape into a ball, cover, and let rise until doubled in size (about 1 hour).
2. Laminate the dough (create the buttery layers):
Roll the dough out into a large rectangle (about 12×18 inches).
Grate or slice the cold butter thinly and spread evenly over ⅔ of the dough.
Fold the dough into thirds, like a letter (fold the unbuttered third over the middle, then the buttered third on top).
Rotate 90°, roll out again into a rectangle, and repeat the folding process two more times.
Chill 20 minutes between folds if the butter starts to soften too much.
3. Shape the cruffins:
After the final fold, roll the dough into a rectangle (about 12×18 inches).
Brush lightly with softened butter.
Roll up tightly from the long edge into a log.
Slice the log in half lengthwise to expose the layers.
Cut each half into 4–6 equal strips (you’ll get 8–12 pieces total).
Roll each strip into a spiral and tuck into a buttered muffin tin (like cinnamon roll meets croissant).
4. Proof:
Cover the pan loosely with a towel and let the cruffins rise for 30–40 minutes, until slightly puffy.
5. Bake:
Preheat oven to 375°F (190°C).
Bake for 20–25 minutes, until golden brown and crisp on top.
Cool slightly before removing from the pan (they’re delicate when hot).
6. Coat with cinnamon sugar:
Mix sugar and cinnamon in a shallow bowl.
Brush each warm cruffin with melted butter, then roll in the cinnamon sugar until well coated.
Enjoy warm! 😍
Notes
These Cinnamon Sugar Cruffins are irresistible when served warm and fresh. Dust with extra cinnamon sugar or drizzle with icing for an extra sweet breakfast or snack treat!
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 cruffin
- Calories: 310
- Sugar: 18g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Cinnamon Cruffins, Cruffin Recipe, Cinnamon Muffin Croissant, Cinnamon Sugar Pastry, Buttery Cruffins
