Homemade Cruffins are the perfect hybrid pastry—flaky like a croissant and baked in a muffin shape for a soft, swirled interior. This homemade cruffins recipe uses a buttery laminated dough rolled in cinnamon sugar, creating bakery-style pastries that look impressive but are completely achievable at home.
Why You’ll Love This Recipe
- Flaky, buttery layers with a soft center
- Beautiful swirled muffin shape
- Customizable fillings like Nutella or jam
- Bakery-style results made at home
- Perfect for brunch, holidays, or special mornings
Ingredients
Dough
- 1 cup (240 ml) whole milk, warmed (about 110°F / 43°C)
- 2 1/4 teaspoons (7 g) instant or active dry yeast
- 3 tablespoons (38 g) granulated sugar
- 3 tablespoons (43 g) butter, softened
- 3 cups (375 g) all-purpose flour, plus more as needed
- 1 1/4 teaspoons salt
Lamination
- 1 cup (226 g) salted butter, slightly softened
- 1 tablespoon all-purpose flour
Filling & Coating
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon ground cinnamon
- Optional fillings: Nutella, jam, lemon curd, or pastry cream
Instructions
- Whisk warm milk, yeast, and sugar in a mixer bowl. Let sit 5 minutes until foamy.
- Add butter, 2 cups flour, and salt. Mix until combined, then add remaining flour and mix until a soft dough forms.
- Knead for 5 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for about 2 hours until nearly doubled.
- Punch down dough and shape into a 10×14-inch rectangle. Chill for 20 minutes.
- Beat butter with flour until smooth. Spread butter over the center third of the dough.
- Fold dough like a letter, roll out, fold again, and chill for 20 minutes.
- Continue laminating as instructed until layers are formed.
- Roll dough thin, sprinkle with cinnamon sugar, add optional filling, roll tightly, slice, and place into a greased muffin pan.
- Bake until golden and flaky. Cool slightly and enjoy warm.
Tips & Tricks
- Keep butter cool but pliable for best layers
- Chill dough if it resists rolling
- Use a sharp knife for clean slices
- Don’t overfill with spreads to avoid leaking
Details
- Prep Time: 45 minutes
- Rest & Chill Time: 3 hours
- Bake Time: 20–25 minutes
- Total Time: About 4–5 hours
- Yield: 12 cruffins
- Category: Pastry
- Method: Laminated Dough, Baking
- Cuisine: Bakery-Style / European-Inspired
- Difficulty: Advanced
- Dietary Notes: Vegetarian
Notes
- Roll cruffins in cinnamon sugar while warm for extra flavor
- Dust with powdered sugar before serving
- Fill after baking using a piping bag if preferred
Nutrition (Approximate per cruffin)
- Calories: 340
- Protein: 6 g
- Carbohydrates: 38 g
- Fat: 19 g
FAQ
What is a cruffin?
A cruffin is a croissant-muffin hybrid with flaky layers baked in muffin form.
Can I make cruffins ahead of time?
Yes, dough can chill overnight and bake the next day.
Can I freeze cruffins?
Yes, freeze baked cruffins up to 2 months and reheat before serving.
Why isn’t my dough flaky?
Butter may have melted; keep dough cold during lamination.
Do I need a stand mixer?
It helps, but you can mix and knead by hand.
Storage
Store cruffins at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly in the oven for best texture. Freeze baked cruffins for longer storage.
Similar Recipes
Flaky homemade cruffins from scratch
Ingredients
Dough
- 1 cup 240 ml whole milk, warmed (about 110°F / 43°C)
- 2 1/4 teaspoons 7 g instant or active dry yeast
- 3 tablespoons 38 g granulated sugar
- 3 tablespoons 43 g butter, softened
- 3 cups 375 g all-purpose flour, plus more as needed
- 1 1/4 teaspoons salt
Lamination
- 1 cup 226 g salted butter, slightly softened
- 1 tablespoon all-purpose flour
Filling & Coating
- 3/4 cup 150 g granulated sugar
- 1 tablespoon ground cinnamon
- Optional fillings: Nutella jam, lemon curd, or pastry cream
Instructions
- Whisk warm milk, yeast, and sugar in a mixer bowl. Let sit 5 minutes until foamy.
- Add butter, 2 cups flour, and salt. Mix until combined, then add remaining flour and mix until a soft dough forms.
- Knead for 5 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for about 2 hours until nearly doubled.
- Punch down dough and shape into a 10×14-inch rectangle. Chill for 20 minutes.
- Beat butter with flour until smooth. Spread butter over the center third of the dough.
- Fold dough like a letter, roll out, fold again, and chill for 20 minutes.
- Continue laminating as instructed until layers are formed.
- Roll dough thin, sprinkle with cinnamon sugar, add optional filling, roll tightly, slice, and place into a greased muffin pan.
- Bake until golden and flaky. Cool slightly and enjoy warm.
Notes
- Roll cruffins in cinnamon sugar while warm for extra flavor
Conclusion
Homemade Cruffins are a show-stopping pastry with crisp layers, soft centers, and endless filling options. With a little patience and care, this recipe delivers bakery-quality cruffins that are guaranteed to impress.