Easy Gluten Free Cruffins Recipe

Introduction

Cruffins are a delightful hybrid of croissants and muffins, offering flaky layers with a sweet cinnamon twist. This easy gluten-free cruffins recipe lets you enjoy the perfect bakery treat at home without gluten.

Ingredients

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

Instructions

1. Step 1: Warm the milk to about 110º F, then whisk in 1 tablespoon of cane sugar and the active dry yeast. Let the mixture sit until it becomes frothy, about 5 to 10 minutes. Meanwhile, preheat your oven to 200º F.
2. Step 2: In a large bowl, combine the gluten free flour blend, ½ cup cane sugar, and salt. Grate the frozen unsalted butter into the flour mixture using a coarse grater, then gently toss to incorporate the butter evenly.
3. Step 3: Pour the frothy yeast mixture and vanilla extract into the dry ingredients. Mix gently until a dough forms without overworking it.
4. Step 4: On a lightly floured surface, roll out the dough into a rectangle. Sprinkle the ½ cup cane sugar and 2 teaspoons cinnamon mixture evenly over the dough.
5. Step 5: Cut the dough into strips, then roll each strip tightly into a spiral shape. Place the rolled strips into a muffin pan, allowing space for rising.
6. Step 6: Let the dough rise for about 30 minutes until slightly puffy. Bake in the preheated oven at 200º F for 5 minutes, then increase the heat to 375º F and bake for an additional 15 minutes or until golden brown and cooked through.
7. Step 7: Remove cruffins from the oven and immediately brush with melted butter. Roll each cruffin in the mixture of ¼ cup cane sugar and ½ teaspoon ground cinnamon for a sweet, crunchy finish.

Tips & Variations

• Use a high-quality gluten free flour blend with xanthan gum included to get the best texture.
• For a dairy-free version, substitute milk with almond or oat milk and use a vegan butter alternative.
• Try filling the dough strips with chocolate chips or fruit preserves before rolling for extra flavor.

Storage

Store cruffins in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days and reheat briefly in the oven or toaster oven to restore their flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used. Reduce the amount slightly and mix it directly with the dry ingredients, skipping the yeast proofing step.

Is it necessary to freeze the butter?

Freezing the butter and grating it into the flour helps create flaky layers by keeping the butter cold and intact in small pieces, which is important for the texture of cruffins.

Easy Gluten Free Cruffins Recipe

Print Recipe

★★★★★

4.4 from 109 reviews

This Easy Gluten Free Cruffins recipe combines the flaky texture of croissants with the shape and convenience of muffins, crafted specifically for gluten-sensitive bakers. With a cinnamon-sugar filling and a tender, buttery crumb, these cruffins are a delightful treat perfect for breakfast or an afternoon snack. The recipe uses a gluten free flour blend and incorporates frozen butter grated into the dough to achieve flakiness and layers.

• Author: Leo
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 cruffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: Gluten Free
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Yeast Mixture

• 2 ½ teaspoons active dry yeast
• 1 tablespoon cane sugar
• 1 cup milk (warmed to 110º F)

Dough

• 3 cups gluten free flour blend
• 6 tablespoons unsalted butter (frozen)
• ½ cup cane sugar
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract

Filling

• ½ cup cane sugar
• 2 teaspoons ground cinnamon
• 3 tablespoons unsalted butter (melted)

Coating

• ¼ cup cane sugar
• ½ teaspoon ground cinnamon

Instructions

1. Prepare the yeast mixture: Warm 1 cup of milk to about 110º F, then add 1 tablespoon cane sugar and 2 ½ teaspoons active dry yeast. Stir gently and let it sit until the mixture becomes frothy, about 5–10 minutes, indicating the yeast is active. Meanwhile, preheat your oven to 200º F to create a warm environment for dough rising.
2. Combine dry ingredients: In a large bowl, whisk together 3 cups gluten free flour blend, ½ cup cane sugar, and ¼ teaspoon salt to ensure an even distribution of ingredients.
3. Incorporate butter into flour: Using a cheese grater, grate the frozen 6 tablespoons of unsalted butter directly into the flour mixture. This helps create flaky layers by distributing cold butter bits evenly throughout the dough.
4. Add wet ingredients: Pour the yeast mixture and 1 teaspoon pure vanilla extract into the flour and butter mixture. Mix gently but thoroughly to form a soft dough. Avoid overworking to keep the dough tender and flaky.
5. Roll out and add filling: Lightly flour your work surface with gluten free flour. Roll out the dough into a rectangle, approximately 12 by 9 inches. In a small bowl, combine ½ cup cane sugar and 2 teaspoons ground cinnamon. Brush the dough with the 3 tablespoons melted butter, then evenly sprinkle the cinnamon sugar mixture over the surface.
6. Shape the cruffins: Cut the dough filled with cinnamon sugar into strips about 1 to 1.5 inches wide. Roll each strip tightly into a spiral and place each rolled strip into a greased muffin pan, fitting snugly into each cup.
7. Let dough rise: Place the filled muffin pan in a warm spot (you can maintain your oven temperature at 200º F and then turn it off, placing the pan inside) and let the dough rise until it nearly doubles in size, roughly 45 minutes to 1 hour.
8. Bake the cruffins: Bake in the preheated oven at 350º F for 18 to 22 minutes until golden brown and cooked through. Remove from oven when done.
9. Coat the cruffins: While still warm, brush each cruffin with melted butter and roll them in a mixture of ¼ cup cane sugar and ½ teaspoon ground cinnamon to create a sweet, fragrant coating on the outside.
10. Cool and serve: Allow cruffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature for the best flavor and texture.

Notes

• To warm milk to 110º F, use a microwave or gently heat on stovetop, ensuring it does not get too hot, which can kill yeast.
• Use a gluten free flour blend that contains xanthan gum or another binder for best results with texture.
• Freezing the butter before grating is essential to create flaky, layered dough similar to laminated pastries.
• Ensure the dough rises in a warm, draft-free area to allow yeast to activate properly.
• Serving suggestion: these cruffins pair wonderfully with a cup of coffee or tea.
• Storage: store leftover cruffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: gluten free cruffins, gluten free croissant muffins, cinnamon sugar cruffins, gluten free pastries, easy gluten free breakfast