Homemade Cruffins

Homemade Cruffins—a delicious hybrid of croissants and muffins—combine the flaky, buttery layers of croissants with the soft structure of muffins. Rolled, laminated, and baked in muffin tins, these pastries puff into golden spirals that are perfect for filling with Nutella, jam, or simply coating in cinnamon sugar. This homemade version delivers bakery-level results using simple ingredients and step-by-step guidance.

Why You’ll Love Homemade Cruffins

• Bakery-Quality at Home: Achieve a professional pastry without needing croissant-level expertise.
• Make-Ahead Friendly: Chill the dough and even shape it ahead of time for baking the next morning.
• Versatile Fillings: Choose from Nutella, jam, or lemon curd—or leave plain with cinnamon sugar.
• Fun to Make: The process is therapeutic and rewarding with impressive results.

Ingredients Of Homemade Cruffins

Dough

• 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
• 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
• 3 Tablespoons (38g) granulated sugar
• 3 Tablespoons (43g) unsalted or salted butter, softened to room temperature and cut into 3 pieces
• 3 cups (375g) all-purpose flour (spooned & leveled), plus more as needed
• 1 and 1/4 teaspoons salt

Lamination

• 1 cup (16 Tbsp; 226g) salted butter, slightly softened (see Note)
• 1 Tablespoon all-purpose flour

Filling & Coating

• 3/4 cup (150g) granulated sugar
• 1 Tablespoon ground cinnamon
• Optional fillings: 6 Tablespoons Nutella, jam, lemon curd, or pastry cream

Directions

Make the Dough

1. Warm milk to about 110°F (43°C). Pour into the bowl of a stand mixer fitted with a dough hook.
2. Add yeast and sugar, stir briefly, then add butter, flour, and salt.
3. Mix on low speed for 2 minutes to combine. Increase to medium speed and knead for 5–6 minutes until a soft, slightly sticky dough forms.
4. Lightly flour your hands and shape the dough into a ball. Place it in a greased bowl, cover, and let rise at room temperature for 2 hours, or until doubled in size.

Roll Out Dough and Laminate with Butter

1. Turn dough out onto a lightly floured surface. Roll into a large 12×18-inch rectangle.
2. Stir flour into the softened butter to make it spreadable. Spread the butter evenly over the dough, reaching the edges.
3. Starting with the long edge, tightly roll the dough into a log.
4. Cut the log in half crosswise to make two shorter logs. Wrap each in plastic wrap and refrigerate for at least 2 hours and up to 24 hours.

Slice, Twist, and Shape

1. Remove logs from fridge and unwrap.
2. Slice each log lengthwise with a sharp knife, exposing the butter layers (you’ll have 4 halves).
3. With the cut side facing up, roll each half tightly into a spiral, tucking the end underneath.
4. Place each into a greased muffin pan cup (standard size, not jumbo). Cover and let rise at room temperature for 1–2 hours until puffy.

Bake

1. Preheat oven to 400°F (204°C).
2. Bake for 22–25 minutes, until golden brown on top. Tent loosely with foil after 15 minutes if browning too quickly.

Cool and Coat

1. Let cool in the muffin pan for 10 minutes, then transfer to a wire rack.
2. Mix cinnamon and sugar in a small bowl. While still warm, coat cruffins in cinnamon sugar by rolling or spooning it on.
3. Optional: fill centers with Nutella, jam, or lemon curd using a piping bag fitted with a round tip.

Pro Tips and Variations

• Room Temperature Butter for Lamination: Slightly soft but still cool butter makes for easier spreading without melting.
• Chill Time Is Key: Don’t skip the refrigeration step—it helps solidify the butter and improves flakiness.
• Don’t Overproof: The second rise should make the dough puffy, not overly expanded.
• Creative Flavors: Add orange zest, cardamom, or vanilla bean to the dough for a twist.

Serving Suggestions

• Serve warm for the best texture.
• Pair with coffee or tea for a perfect breakfast treat.
• Fill with lemon curd and serve as a dessert.

Storage/Reheating

• Storage: Store cruffins in an airtight container at room temperature for 2–3 days.
• Freezing: Freeze baked cruffins for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm in the oven at 300°F (149°C) for 5–10 minutes or microwave for 15 seconds.

FAQs

Can I use puff pastry instead?
No, this recipe requires yeasted dough for proper texture and structure.

What if I don’t have a stand mixer?
You can knead by hand for about 10 minutes until the dough is soft and elastic.

Can I use unsalted butter for lamination?
Yes, but add a pinch of salt to the dough or cinnamon sugar to balance flavors.

Conclusion

Homemade cruffins offer the best of both croissants and muffins in a single, show-stopping pastry. Though the process takes time, the steps are simple and rewarding, delivering a flaky, buttery, and sweetly spiced treat that’s just as satisfying to make as it is to eat.

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