Easy Gluten-Free Cruffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Keywords: gluten free cruffins, gluten free pastry, cruffin recipe, cinnamon sugar cruffins, gluten free breakfast, easy gluten free pastry
Find it online: https://chefmilacook.com/easy-gluten-free-cruffins-recipe/
