Description
Soft, buttery, flaky cruffins made with laminated dough and coated in cinnamon sugar. These cruffins are baked to golden perfection and can be optionally filled with Nutella, jam, or lemon curd.
Ingredients
Dough:
1 cup (240ml) whole milk, warmed to 110°F (43°C)
2 and 1/4 tsp (7g) instant or active dry yeast
3 Tbsp (38g) granulated sugar
3 Tbsp (43g) butter, softened
3 cups (375g) all-purpose flour
1 and 1/4 tsp salt
Lamination:
1 cup (226g) salted butter, slightly softened
1 Tbsp all-purpose flour
Filling & Coating:
3/4 cup (150g) granulated sugar
1 Tbsp ground cinnamon
Optional: 6 Tbsp Nutella, jam, lemon curd, or pastry cream
Instructions
1. Whisk warm milk, yeast, and sugar. Let sit until foamy.
2. Add butter, 2 cups flour, and salt. Mix 2 mins.
3. Add remaining flour and mix until soft dough forms.
4. Knead 5 mins until elastic. Let rise 2 hours.
5. Punch down and flatten into a 10×14-inch rectangle. Chill 20 mins.
6. Prepare lamination butter by beating with flour.
7. Spread butter on center of dough. Fold like a letter.
8. Roll to 9×12 inches, fold again. Chill 20 mins.
9. Repeat lamination 2 more times (total 3), chilling between.
10. Divide dough into 3 parts. Roll each to 8×12 inches.
11. Sprinkle with cinnamon sugar. Cut into 12 1-inch strips.
12. Stack 3 strips, roll into spirals, place in muffin tin.
13. Let rise 1 hour. Bake at 350°F (177°C) for 25–28 mins.
14. Roll warm cruffins in cinnamon sugar. Fill if desired.
15. Serve warm or cool. Store up to 3 days.
Notes
You can refrigerate shaped cruffins overnight before final rise.
To freeze, cool fully, wrap individually, and freeze up to 3 months.
Use European-style salted butter for best flavor and results.
Avoid freezing before lamination, as it affects layering.
For taller cruffins, use popover pan with 2-inch strips.
- Prep Time: 4 hours, 45 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American