Free Gluten Recipe

Introduction

Cruffins are a delightful hybrid of croissants and muffins, offering flaky layers with a sweet cinnamon twist. This gluten-free version is perfect for anyone craving a tender, flavorful pastry without the gluten. Enjoy them fresh out of the oven for the best experience.

Ingredients

• 2 ½ teaspoons active dry yeast
• 1 tablespoon cane sugar
• 1 cup milk (* see notes)
• 3 cups gluten free flour blend (* see note!)
• ½ cup cane sugar
• 6 tablespoons unsalted butter (frozen)
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• ½ cup cane sugar (* see note.)
• 2 teaspoons ground cinnamon
• 3 tablespoons unsalted butter (melted)
• ¼ cup cane sugar
• ½ teaspoon ground cinnamon

Instructions

1. Step 1: Warm the milk to about 110º F, then stir in 1 tablespoon cane sugar and the active dry yeast. Let the mixture sit until frothy, about 5 to 10 minutes. Preheat your oven to 200º F during this time.
2. Step 2: In a large bowl, combine the gluten-free flour blend, ½ cup cane sugar, and salt. Using a grater, grate the frozen butter into the flour mixture, distributing it evenly for flaky layers.
3. Step 3: Add the frothy yeast mixture and vanilla extract to the flour mixture. Gently mix until a dough forms; avoid overworking to keep the dough tender.
4. Step 4: On a lightly floured surface, roll out the dough into a rectangle about ¼ inch thick. Sprinkle the ½ cup cane sugar mixed with 2 teaspoons cinnamon evenly over the surface.
5. Step 5: Cut the dough into strips about 1 to 1 ½ inches wide. Roll each strip tightly to form the cruffin shape, then place each rolled piece into a muffin tin cup.
6. Step 6: Let the cruffins rise in a warm spot until puffed up, approximately 30 to 45 minutes.
7. Step 7: Bake the cruffins at 200º F for about 15 minutes, then increase the oven temperature to 350º F and bake for an additional 15-20 minutes until golden and cooked through.
8. Step 8: While still warm, brush each cruffin with melted butter and roll them in a mixture of ¼ cup cane sugar and ½ teaspoon cinnamon to finish.

Tips & Variations

• For extra flakiness, keep the butter cold and grated just before mixing.
• Substitute the milk with almond or oat milk for a dairy-free option.
• Try adding finely chopped nuts or dried fruit to the cinnamon sugar filling for added texture and flavor.

Storage

Store cruffins in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days; warm gently in the oven before serving to restore flakiness. They can also be frozen for up to 1 month—thaw overnight and reheat before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cruffins dairy-free?

Yes, simply use a plant-based milk like almond or oat milk and substitute the butter with a vegan margarine or coconut oil. Keep the butter cold if you want to maintain the flaky texture.

Why is the butter grated while frozen?

Grating the frozen butter into the flour creates small chunks that help form flaky layers as the dough bakes, mimicking the texture of traditional laminated doughs.

Free Gluten Recipe

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These Gluten-Free Cruffins are a delightful hybrid between a croissant and a muffin, offering flaky, buttery layers with a sweet cinnamon sugar coating. Made with a gluten-free flour blend and a yeast-leavened dough, these cruffins are perfect for those avoiding gluten but still craving a tender, flavorful pastry. The recipe involves creating a yeast mixture, incorporating frozen butter for flaky layers, rolling the dough with cinnamon sugar, then baking and finishing with a buttery cinnamon sugar coating for a deliciously sweet and flaky treat.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 cruffins 1x
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Yeast Mixture

• 2 ½ teaspoons active dry yeast
• 1 tablespoon cane sugar
• 1 cup milk (warm to 110º F)

Dough & Filling

• 3 cups gluten free flour blend
• ½ cup cane sugar
• 6 tablespoons unsalted butter (frozen)
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• ½ cup cane sugar
• 2 teaspoons ground cinnamon
• 3 tablespoons unsalted butter (melted)
• ¼ cup cane sugar
• ½ teaspoon ground cinnamon

Instructions

1. Prepare Yeast Mixture: Warm the milk to about 110º F and combine it with 1 tablespoon of cane sugar and 2 ½ teaspoons of active dry yeast. Stir gently and let the mixture sit until it becomes frothy, which indicates the yeast is active and ready to use. Meanwhile, preheat your oven to 200º F.
2. Combine Dry Ingredients: In a large bowl, mix together 3 cups of gluten-free flour blend, ½ cup of cane sugar, and ¼ teaspoon of salt. This will be the base for your dough.
3. Grate Frozen Butter into Flour: Using a grater, grate 6 tablespoons of frozen unsalted butter directly into the dry ingredients. This process will help create flaky layers in the dough similar to traditional laminated doughs.
4. Mix Dough: Add the frothy yeast mixture and 1 teaspoon of pure vanilla extract to the dry ingredients and grated butter. Gently mix until the dough comes together, being careful not to overwork it to maintain its flakiness.
5. Roll Out Dough: Lightly flour your workspace and roll out the dough into a rectangular shape. Spread a cinnamon sugar mixture over the dough made from ½ cup cane sugar and 2 teaspoons ground cinnamon.
6. Cut and Shape: Cut the dough into strips. Roll each strip up and place each rolled strip into a greased muffin tin to create the cruffin shape. Let the dough rise in the warm oven (turned off) or a warm spot until doubled in size, about 30-45 minutes.
7. Bake: Bake the cruffins in the preheated oven at 350º F (increase oven temperature from initial 200º F) for approximately 20-25 minutes or until golden brown and cooked through.
8. Finish with Butter and Cinnamon Sugar: Remove the baked cruffins from the oven and immediately brush them with 3 tablespoons melted unsalted butter. Mix ¼ cup cane sugar and ½ teaspoon ground cinnamon, then roll or sprinkle the cruffins in this mixture while still warm for a sweet, crunchy coating.

Notes

• Milk can be substituted with a non-dairy milk if desired, but ensure it is warmed to activate the yeast properly.
• Use a high-quality gluten-free flour blend designed for baking to achieve the best texture.
• Grating frozen butter helps mimic the layers in laminated doughs like croissants, essential for flaky cruffins.
• Make sure not to over-mix the dough to preserve the flaky texture.
• Letting the dough rise properly before baking is crucial for a light, airy texture.
• The oven temperature is initially set to activate the yeast rise but should be increased before baking the cruffins for proper cooking.

Keywords: cruffins, gluten free cruffins, croissant muffins, cinnamon sugar pastry, yeast pastry, gluten free baking, breakfast pastry, brunch recipes