Freezing : Can you freeze this recipe?
YesFreezes very well, baked, up to 2 months in a freezer bag. Let thaw at room temperature before reheating.
Flaky Cinnamon Cruffins
An indulgent hybrid of a croissant and a muffin, generously filled with cinnamon and dusted with powdered sugar for a delicious break.
- Total time
- 1 h 25
- Prep
- 1 h
- Cook
- 25 min
- Rest
- 3 h
- Difficulty
- Hard
- Per person
- €0.83
By the CookinBreak team
Ingredients 12
Estimated cost €5.00
For the dough
For laminating
For the filling
Equipment
Whiskor a stand mixer with dough hook
Rolling pin
OvenPreheated to 180°C
Muffin panor a 35x25 cm cruffin pan
Plastic wrap
Instructions
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In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, active dry yeast, and salt. Add the lukewarm milk, egg, and melted butter. Knead for about until you get a smooth, supple, elastic dough. Shape into a ball, cover with plastic wrap or a clean towel, then let rise in a warm place for about , until the dough doubles in volume.
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Place the cold butter between two sheets of parchment paper. Roll it out with a rolling pin into an even square of about 15 x 15 cm. Place it in the refrigerator so it stays very cold but pliable.
Punch down the risen dough, then roll it out on a lightly floured work surface into a square of about 30 x 30 cm. Place the butter square in the center, positioned on the diagonal. Fold the corners of the dough toward the center to completely enclose the butter.
Gently roll out the dough into a long rectangle, about three times as long as it is wide. Do a single fold: fold the bottom third toward the center, then the top third over it. Turn the dough a quarter turn, wrap it in plastic, and let it rest for in the refrigerator. Repeat this process two more times to get 3 single folds in total, with a rest in the fridge between each fold.
In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth and easy to spread.
After the final rest, roll out the dough into a large rectangle of about 35 x 25 cm. Spread the cinnamon filling evenly over the entire surface. Roll the dough up tightly into a long log.
Cut the log in half lengthwise to reveal the flaky layers. Twist each half on itself, keeping the layers visible on the outside, then coil each twist into a spiral to form the cruffins. Place them in buttered muffin pans.
Cover the pans with a clean towel and let rise for about in a warm place, until the cruffins are well puffed.
Preheat the oven to 350 °F. Bake the cruffins for , until deep golden and crispy on the outside.
Let cool for a few minutes before gently unmolding. Dust generously with powdered sugar before serving.
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Nutrition facts
per serving · estimate500kcal
- Protein7 g6%
- Carbs53 g43%
- Fat28 g51%
- Fiber2 g
Share of each nutrient in the calories of one serving.
Good to know
Chef's tip
For distinct layers and the best flakiness, make sure the lamination butter stays cold and firm. If the dough gets too soft during the folds, put it back in the fridge for a few minutes. Patience is the key to a successful cruffin. Don't forget to butter your molds well for easy unmolding.
Storage : How long does it keep?
Keeps 1 to 2 days max at room temperature in an airtight container. The flaky layers soften quickly.
Making ahead : Can you make it the day before?
YesThe dough can be made the day before for a slow rise in the refrigerator (8-12h). Shaping and baking are done the same day.
Reheating : How do you reheat it?
Reheat 5-7 minutes in the oven at 160°C or air fryer at 150°C to bring back the crispness. Microwave not recommended (softens the layers).
Variations
- Dust generously with powdered sugar before serving.
- Keep the layers visible on the outside when twisting.
- Let rise for about 1 hour in a warm place.
Mistakes to avoid
- Letting the lamination butter soften: keep it very cold.
- Rolling the dough loosely: roll it up tightly.
- Unmolding right away: let cool for a few minutes.
Frequently asked questions
Qu'est-ce qu'un cruffin ?
A cruffin is a hybrid of a croissant and a muffin: a laminated yeast dough, rolled up with a filling, then baked in a mold, with crispy layers and a soft center.
Comment feuilleter la pâte ?
Enclose the square of cold butter in the yeast dough set on the diagonal, roll out a long rectangle, then do a single fold by folding the bottom third toward the center and the top third over it.
Comment préparer la garniture à la cannelle ?
Mix the softened butter, brown sugar, and cinnamon until smooth, spread it over the entire surface of the dough, then roll it up tightly into a log.
Comment former les cruffins ?
Cut the log in half lengthwise to reveal the layers, twist each half while keeping the layers visible, coil each twist into a mold, and let rise for about 1 hour.
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Flaky Cinnamon Cruffins
Step 1 of 10
In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, active dry yeast, and salt. Add the lukewarm milk, egg, and melted butter. Knead for about until you get a smooth, supple, elastic dough. Shape into a ball, cover with plastic wrap or a clean towel, then let rise in a warm place for about , until the dough doubles in volume.
For this step
- 2 ⅓ cups flour
- ½ cup whole milk
- 2 ½ tbsp sugar
- 2 ¼ tsp active dry yeast
- 1 ½ tbsp unsalted butter
- 1 eggs
- ¾ tsp salt
- ½ cup unsalted butter
- 3 ½ tbsp unsalted butter
- ¼ cup turbinado sugar
- 2 tbsp ground cinnamon
- 2 ¾ tbsp powdered sugar