Go Back
–+ servings
Pan of Homemade Cruffins, Made with a Croissant Dough into Muffin Shapes.
Print Recipe
5 from 1 vote

Homemade Cruffins

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!
Prep Time45 minutes
Cook Time30 minutes
Resting/Chilling Time4 hours 30 minutes
Total Time5 hours 30 minutes
Course: Breakfast, Dessert
Keyword: Homemade Cruffins
Servings: 24 cruffins
Calories: 242kcal
Author: Amanda Rettke--iambaker.net

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

Cruffins

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.
    Croissant Dough in a Bowl Before Making Cruffins.
  • Once dough is risen, punch down to release air.
    Punched Down Croissant Dough.
  • 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.
    Dough to Laminate to Make Cruffins.
  • Spread the softened butter mixture over the rectangle, leaving a ½-inch border around the edge.
    Buttering Dough to Laminate to Make Cruffins.
  • 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).
    Folding OVer Dough to Laminate to Make Cruffins.
  • 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.
    Folding OVer Dough to Laminate to Make Cruffins.
  • 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.)
    Folding OVer Dough to Laminate to Make Cruffins.
  • 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.
    Folding OVer Dough to Laminate to Make Cruffins.
  • 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.
    Dividing up Dough to Make Cruffins.
  • Spread 2 tablespoons of butter onto the rectangle.
    Adding Butter to Croissant Dough to Make Cruffins.
  • 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.
    Adding Cinnamon Sugar to Croissant Dough to Make Cruffins.
  • Starting on the long end of the dough sheet, tightly roll it up into a log.
    Steps for Cutting Logs and Making Cruffins.
  • 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.
    Steps for Cutting Logs and Making Cruffins.
  • Cut each of those shorter logs in half lengthwise, giving you four sections of dough. (Picture shows one starting to be rolled.)
    Steps for Cutting Logs and Making Cruffins.
  • 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.
    Cruffins in pan before Baking.
  • *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

*If you opt to not include the 30-minute proofing step here and bake immediately, there are two things to note. The cruffins won't be as tall and you may need to add 5 minutes to the total baking time.

Nutrition

Serving: 1cruffin | Calories: 242kcal