Description
Delight in these easy gluten-free cruffins, a perfect hybrid pastry combining the flaky layers of a croissant with the shape of a muffin. Made with gluten-free flour and simple pantry ingredients, these cruffins are brushed with melted butter, coated in cinnamon sugar, rolled to create beautiful layers, and baked to golden perfection. Ideal for breakfast or a sweet snack, these cruffins are both delicious and accessible for those avoiding gluten.
Ingredients
Scale
Dough
- 2 1/2 cups gluten-free all-purpose flour (with xanthan gum if not included)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 large egg
Coating & Topping
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Dough: In a large bowl, whisk together the gluten-free flour, granulated sugar, baking powder, and salt until well combined. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Incorporate Wet Ingredients: In a separate small bowl, whisk together the milk, vanilla extract, and the large egg. Gradually add this wet mixture into the dry ingredients, stirring gently until a soft dough forms. Be careful not to overmix.
- Prepare Cinnamon Sugar Mixture: In a small bowl, combine the granulated sugar and ground cinnamon, mixing well and setting aside for coating.
- Roll and Shape the Cruffins: On a lightly floured surface, roll the dough into a rectangle approximately 12 by 8 inches. Brush the entire surface with the melted butter, then generously sprinkle the cinnamon sugar mixture evenly over it.
- Form the Cruffins: Starting from one long edge, tightly roll the dough into a log. Using a sharp knife, cut the log into 8 to 10 equal pieces, each about 1 to 1.5 inches wide.
- Bake the Cruffins: Place each piece upright into a greased or lined muffin tin to hold its shape. Bake in a preheated oven at 350°F (175°C) for 18–22 minutes or until the cruffins are golden brown and cooked through.
- Cool and Serve: Once baked, remove the cruffins from the oven and let them cool slightly before serving. Optionally, brush with additional melted butter and sprinkle with more cinnamon sugar for extra flavor and shine.
Notes
- You can use dairy or non-dairy milk depending on your dietary preference.
- Ensure the butter is cold to achieve the flaky layered texture.
- Be gentle when mixing the wet and dry ingredients to avoid tough dough.
- If xanthan gum is not included in your gluten-free flour, be sure to add it to help with dough structure.
- Store leftovers in an airtight container at room temperature for up to 2 days; reheat gently before serving.
- For a richer flavor, consider adding a small amount of cinnamon directly into the dough.
