Made entirely from scratch, Homemade Cruffins (croissant + muffin) have buttery, flaky layers with a cinnamon-sugar filling, baked to golden perfection. They are a delightful treat with your morning cup of coffee or tea. Or, enjoy one as a snack or as a dessert! I also have an easy Cruffin recipe that is still sure to impress in both appearance and taste!
What Is A Cruffin?
A cruffin is a pastry that’s a mix of two tasty treats: a croissant and a muffin. Imagine if a croissant, which is a flaky and buttery bread, and a muffin, which is like a soft and round cake, decided to become best friends. They’d create a cruffin! In my other cruffin recipes, I made them easy to make, using store-bought crescent roll dough. But, this recipe uses homemade croissant dough that is definitely doable!
This cruffin recipe utilizes The Cheaters Croissant Dough from Epicurious written by Sarah Kieffer. Because of the “easier” version, there are some very specific timing recommendations.
Ingredients & Substitutions
It’s all about the homemade croissant dough in these cruffins. It takes some time and patience, but it will be worth it!
Yeast: Look for active dry yeast for the dough. It needs to be ‘activated’ in warm water that is about 110°F. If the water is too warm, it will kill the yeast. On the other hand, if the water is too cold, the yeast will not bloom.
Flour: In croissant dough, all-purpose flour is the best option. You will also need a little bit of extra flour for the lamination process.
Butter: In the croissant dough mixture itself, just a small amount of butter is added. However, a layer of butter is added to the rolled-out dough, resulting in the flaky layers that a croissant is known for. And then, more butter is used when assembling the cruffins! So, make sure you are stocked with unsalted butter!
Cinnamon and Sugar: The cruffins have a cinnamon and sugar mixture that is rolled up inside each cruffin. In addition, after the cruffins have been baked, they are rolled in more of the cinnamon sugar.
What Is Laminated Dough?
Laminated dough is what gives pastries like croissants their flaky texture. It’s made by folding butter into layers of dough, creating lots of buttery layers. While it takes time and care, our recipe makes it quicker than others (no need for a butter square). Lamination is key for getting the flaky, buttery layers in croissants (and these cruffins). Be sure to chill the dough in the freezer between folds so the butter doesn’t get too soft.
Can I Freeze Croissant Dough?
Sure, you could freeze the dough, but it may affect the final result of the cruffins when ready to bake them. Once you have the dough prepared, wrap it in plastic wrap and store it in the freezer for up to a month.
Can I Make Homemade Cruffins Ahead Of Time?
Sure! Once you have the cruffins assembled and ready to bake, instead of letting them puff up at room temperature, place them in the refrigerator. Letting the cruffins proof in the refrigerator will slow down the process, up to overnight.
How To Store Homemade Cruffins
After the homemade cruffins have been rolled in the cinnamon and sugar mixture, store them in an airtight container at room temperature. They will last up to 3 days or so. For longer storage, freeze the cruffins. Once cooled, store them in a freezer-safe container for up to 1-2 months. When ready to enjoy, let them thaw at room temperature.
Homemade Cruffins
Equipment
- Muffin tin I like this nonstick muffin pan!
- Kitchen scale (optional)
- Stand mixer I recommend this one!
Ingredients
Croissant Dough
- 2 packets (0.25 ounces each) active dry yeast, or 4 ½ teaspoons
- 1 ½ cups water, warmed to 100°-110°F
- 4 cups (500 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter, melted
Lamination
- 1 ½ cups (3 sticks / 340 g) unsalted butter, softened
- 1 tablespoon all-purpose flour
Cruffins
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Croissant Dough
- In a small bowl, mix together water and yeast. Let sit for 5 minutes, or until the yeast is activated (bubbling).
- To the bowl of a stand mixer fitted with the dough hook, add the flour, sugar, and salt.
- On low speed, add the water-yeast mixture and melted butter. Continue kneading on low for 3-4 minutes, or until the dough is in a ball.
- Place dough into a large greased bowl and cover with greased plastic wrap. Let rise for 1 ½ hours, or until doubled in size.
- Once dough is risen, punch down to release air.
- On a large piece of plastic wrap, place dough and shape into a 10 x 12-inch rectangle. Then, wrap it completely in plastic wrap. Place on a sheet pan and transfer to the refrigerator for at least two hours, up to overnight.
Lamination
- When ready, remove the dough from the refrigerator and plastic wrap. Place it onto a lightly floured work surface.
- In a medium bowl, mix softened butter and flour until well combined.
- Roll the dough into a 12 x 20-inch rectangle.
- Spread the softened butter mixture over the rectangle, leaving a ½-inch border around the edge.
- Rotate the dough so the short side is facing you. Next, fold the dough into thirds. To do this, fold ⅓ of the dough that is closest to you onto the middle section, making sure the edges line up. Then fold the top ⅓ of the dough over the same middle section (like folding a business letter).
- Rotate the dough 90° so that the seam is facing to the right and one open end is facing you. Roll the dough into a 10 x 18-inch rectangle. Repeat the folding into thirds.
- Place dough back on a sheet pan that has been lightly sprinkled with flour. Place in the freezer for 5 minutes. (Do not leave the dough in the freezer longer than 7 minutes or it will be too hard to fold.)
- Remove dough from freezer. Place the dough back on the lightly floured counter so that the seam is facing to the right and one open end is facing you. Repeat the letter fold again.
- Roll the dough into an 8 x 16-inch rectangle. Repeat the folding into thirds.
- Place dough back on a sheet pan that has been lightly sprinkled with flour. Transfer to the freezer for 5 minutes. (Do not leave the dough in the freezer longer than 7 minutes or it will be too hard to roll.)
Cruffins
- Spray 2 muffin tins with nonstick cooking spray. Set aside.
- Remove the dough from the freezer. Divide it into 6 equal portions. Working one at a time, roll one portion out to an 8 x 12-inch rectangle.
- Spread 2 tablespoons of butter onto the rectangle.
- In a small bowl, whisk together the sugar and cinnamon.
- Sprinkle 2 tablespoons of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough.
- Starting on the long end of the dough sheet, tightly roll it up into a log.
- Now repeat with the five remaining sections of dough. You will have six total logs.
- Take one log and cut it in half, creating two shorter logs.
- Cut each of those shorter logs in half lengthwise, giving you four sections of dough. (Picture shows one starting to be rolled.)
- Repeat with the remaining portions of dough. You will have 24 total sections.
- Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
- Place into the prepared muffin tin. Repeat with the remaining 23 sections.
- *Cover with plastic wrap and let sit in a warm area for 30 minutes until the dough starts to slightly puff. If your kitchen is cool, consider placing the dough in the oven (turned off) as it is draft-free.
- Preheat oven to 350°F.
- Bake the cruffins for 25-30 minutes.
- Once cool enough to handle, roll each cruffin into the reserved cinnamon sugar mixture.
- Enjoy!
Video
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
Wow, these homemade (from-scratch cruffins) are so good! They are so buttery and light! Delicious!
Elizabeth
I was excited to try homemade cruffins. After all, I have loved all of our easy cruffin recipes made with store-bought crescent roll dough. Well, these were definitely impressive! I know they take some patience and time, but they are worth it!
Rachael
This homemade croissant dough in these cruffins can't go wrong. These are DELICIOUS and I would eat these for breakfast, dessert, or just because!
Bella
This recipe is definitely worth the time! These homemade cruffins are very delicious. Soft on the inside, flakey on the outside, and a delightful sweetness!
Annabelle
These are so worth the time, they're tasty and soft! Perfect to go with your morning coffee!
Selena
Plan your day around making these. These take some time, but are not difficult and totally worth the effort! So good.
These look amazing. Thanks for all your instructions (very detailed), and photos. My next project. Thanks again.
I don’t have a stand mixer, what would be an alternative option?
Awesome recipe, Thank you .
Can’t wait to try these for a Christmas brunch this weekend! If I refrigerate the cruffin dough overnight in the muffin tin, do I need to bring up to room temp before baking? Thanks for this amazing recipe!
Your top photo shows a much larger muffin pan. Did you use the same amount of dough
In it?
Nope, that is not a “much larger muffin pan”. It is the standard muffin pan that holds 6. There is no deception, nothing amiss. The recipe was made and photographed exactly as the recipe describes.