Print

Easy Gluten Free Cruffins Recipe

Print Recipe

★★★★★

4.4 from 79 reviews

This easy gluten-free cruffins recipe combines the flaky, buttery layers of a croissant with the shape and convenience of a muffin. Made with gluten-free flour and a cinnamon-sugar filling, these delicious cruffins are perfect for breakfast or an indulgent snack. The dough is enriched with yeast for a light and fluffy texture and finished with a sugary cinnamon coating for a delightful crunch.

Ingredients

Scale

Yeast Mixture

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

Dough

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

Filling

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

Topping

  • ¼ cup cane sugar
  • ½ teaspoon ground cinnamon

Instructions

  1. Prepare yeast mixture: Warm the milk to approximately 110ºF to activate the yeast without killing it. In a small bowl, combine the warm milk, 1 tablespoon cane sugar, and 2 ½ teaspoons active dry yeast. Stir gently and let the mixture sit until it becomes frothy, about 5–10 minutes, indicating that the yeast is active.
  2. Preheat oven: Set the oven temperature to 200ºF and preheat. This low temperature will be used to proof the dough before final baking.
  3. Make dough: In a large mixing bowl, combine 3 cups of gluten free flour blend, ½ cup cane sugar, and ¼ teaspoon salt. Grate the 6 tablespoons of frozen unsalted butter into the flour mixture to create a flaky texture. Add the frothy yeast mixture and 1 teaspoon pure vanilla extract. Mix gently until a dough forms, taking care not to overmix.
  4. Roll dough and add filling: Lightly flour a surface and roll out the dough into a rectangular shape. Spread the melted butter filling evenly over the dough. Combine ½ cup cane sugar with 2 teaspoons ground cinnamon and sprinkle this cinnamon-sugar mixture evenly on top of the butter layer.
  5. Cut and shape cruffins: Using a sharp knife or pizza cutter, cut the dough into strips. Roll each strip tightly to form spiral shapes. Place the rolled dough spirals upright into a greased muffin pan, ensuring they fit snugly but with space to expand.
  6. Proof dough: Allow the cruffins to rise in the preheated oven (turned off or lowest temperature setting, around 200ºF) until they have nearly doubled in size. This should take approximately 30–45 minutes, depending on room temperature and yeast activity.
  7. Bake cruffins: Increase the oven temperature to 350ºF. Bake the cruffins for 18–22 minutes or until they are golden brown and cooked through. Remove from the oven and let cool slightly.
  8. Finish with topping: Brush the warm cruffins with 3 tablespoons melted unsalted butter. In a shallow dish, mix ¼ cup cane sugar with ½ teaspoon ground cinnamon. Roll each cruffin in the cinnamon-sugar mixture until well coated, adding an extra layer of sweetness and crunch.

Notes

  • Use a gluten free flour blend that includes xanthan gum or another binder to help the dough hold together and achieve a better texture.
  • Warm milk is essential to activate yeast; ensure it is not too hot to avoid killing the yeast.
  • Grating the butter while frozen helps to distribute it evenly in the dough for a flaky texture similar to traditional laminated dough.
  • Proofing the dough in a warm oven setting encourages a better rise for lighter cruffins.
  • These cruffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days and lightly reheated before serving.

Keywords: gluten free cruffins, gluten free breakfast, gluten free pastries, cinnamon sugar cruffins, easy cruffins recipe

Find it online: https://amayaharis.com/easy-gluten-free-cruffins-recipe/