Easy Gluten-Free Cruffins Recipe

Introduction

Cruffins are a delightful hybrid of croissants and muffins, offering flaky layers and a tender crumb. This easy gluten free version lets you enjoy the flaky, buttery goodness without gluten worries, perfect for breakfasts or snacks.

Ingredients

• 2 ½ teaspoons active dry yeast
• 1 tablespoon cane sugar
• 1 cup milk
• 3 cups gluten free flour blend
• ½ cup cane sugar (for filling)
• 6 tablespoons unsalted butter (frozen)
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 teaspoons ground cinnamon

Instructions

1. Step 1: Activate the yeast by mixing it with warm milk and 1 tablespoon cane sugar; let the mixture sit until frothy, about 5 to 10 minutes.
2. Step 2: In a large bowl, combine the gluten free flour blend, ½ cup cane sugar, salt, and vanilla extract.
3. Step 3: Pour the activated yeast mixture into the dry ingredients and stir until a sticky dough forms. Cover and refrigerate for 30 minutes.
4. Step 4: Roll out the chilled dough on a floured surface to about ¼ inch thickness. Brush the surface with melted butter and evenly sprinkle cinnamon sugar over it.
5. Step 5: Roll the dough tightly into a log shape and slice it into 10 pieces. Place each slice into a muffin tin, leaving space to rise, and let them rise for another 20 minutes.
6. Step 6: Preheat the oven to 375°F (190°C). Bake the cruffins for about 25 minutes or until golden brown. Let cool slightly before serving.

Tips & Variations

• Use cold, frozen butter to help create flaky layers in the dough for the best texture.
• Try adding a filling of your choice, like chocolate chips or fruit preserves, before rolling the dough.
• For a dairy-free version, substitute the milk and butter with plant-based alternatives.

Storage

Store leftover cruffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 1 month. Reheat in a toaster oven or regular oven at 350°F (175°C) for 5–7 minutes to refresh their flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, you can substitute with regular all-purpose flour, but the texture may differ slightly. The recipe is optimized for gluten free blends to achieve the ideal crumb.

Do I need special equipment to make cruffins?

No special equipment is necessary. A rolling pin and muffin tin are all you need to shape and bake the cruffins successfully.

Easy Gluten-Free Cruffins Recipe

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4.8 from 70 reviews

This recipe for Easy Gluten Free Cruffins offers a delightful hybrid pastry combining the flaky layers of a croissant with the shape of a muffin. Perfect for those avoiding gluten, these cruffins are made with a gluten free flour blend and feature a sweet cinnamon sugar filling, creating a soft and buttery treat that’s perfect for breakfast or dessert.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 10 cruffins 1x
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 ½ teaspoons active dry yeast
• 1 tablespoon cane sugar
• 1 cup milk (warm)
• 3 cups gluten free flour blend
• ½ cup cane sugar (for filling)
• 6 tablespoons unsalted butter (frozen, plus extra melted for brushing)
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 teaspoons ground cinnamon

Instructions

1. Activate the yeast: In a small bowl, combine the active dry yeast with warm milk and 1 tablespoon of cane sugar. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
2. Mix dry ingredients: In a large bowl, combine the gluten free flour blend, ½ cup cane sugar (for the filling), salt, and pure vanilla extract. Stir together to evenly distribute the ingredients.
3. Form the dough: Pour the activated yeast mixture into the dry ingredients and stir until a sticky dough forms. Once mixed, cover the dough and refrigerate for 30 minutes to allow it to rest and slightly firm up for easier rolling.
4. Prepare the dough for filling: Remove the chilled dough from the refrigerator and roll it out on a floured surface to about 1/4 inch thickness. Brush the surface generously with melted butter, then sprinkle evenly with the cinnamon sugar mixture made from the 2 teaspoons ground cinnamon and ½ cup cane sugar.
5. Shape the cruffins: Starting from one edge, roll the dough tightly into a log. Slice the log into 10 equal pieces. Place each piece cut side up into a greased muffin tin to allow them to rise further.
6. Rise and bake: Let the dough pieces rise in the muffin tins for an additional 20 minutes to become puffy. Preheat the oven to 375°F (190°C) and bake the cruffins for about 25 minutes or until golden brown on top. Remove from the oven and allow to cool slightly before serving.

Notes

• Make sure the milk is warm but not hot to avoid killing the yeast.
• You can substitute the cane sugar for organic white sugar if preferred.
• Refrigerating the dough helps improve the texture and makes it easier to roll out.
• Use gluten free flour blend that contains xanthan gum for best results, or add 1 teaspoon xanthan gum if your blend doesn’t include it.
• Serve warm for the best texture and flavor, optionally with a dusting of powdered sugar or glaze.

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