Easy Gluten Free Cruffins Recipe

Introduction

Cruffins are a delightful hybrid of croissants and muffins, offering flaky layers with a tender crumb. This easy gluten-free cruffin recipe lets you enjoy the classic cinnamon-sugar flavor without gluten, perfect for breakfast or a sweet snack.

Ingredients

• 2 ½ teaspoons active dry yeast
• 1 tablespoon cane sugar (for yeast mixture)
• 1 cup milk (warmed to 110º F)
• 3 cups gluten free flour blend
• ½ cup cane sugar (for dough)
• 6 tablespoons unsalted butter (frozen, for dough)
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• ½ cup cane sugar (for cinnamon-sugar filling)
• 2 teaspoons ground cinnamon (for filling)
• 3 tablespoons unsalted butter (melted, for brushing)
• ¼ cup cane sugar (for coating)
• ½ teaspoon ground cinnamon (for coating)

Instructions

1. Step 1: Warm the milk to about 110º F, then stir in 1 tablespoon 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 butter directly into the flour mixture to create small, cold butter bits throughout the dough.
3. Step 3: Add the frothy yeast mixture and vanilla extract to the flour and butter mix. Gently stir until just combined; the dough will be soft but manageable.
4. Step 4: On a lightly floured surface, roll out the dough into a rectangle about ½ inch thick. Mix together ½ cup cane sugar and 2 teaspoons ground cinnamon, then sprinkle evenly over the dough.
5. Step 5: Cut the dough into strips about 1.5 inches wide. Roll each strip tightly like a cinnamon roll, then place each roll into a greased muffin pan.
6. Step 6: Allow the cruffins to rise in a warm place until puffed, approximately 30 to 45 minutes. Then, bake in the preheated oven at 200º F for 20 minutes, followed by 350º F for 15 minutes or until golden and cooked through.
7. Step 7: Brush each warm cruffin with melted butter, then roll them in a mix of ¼ cup cane sugar and ½ teaspoon ground cinnamon. Serve warm for the best experience.

Tips & Variations

• Since gluten-free dough only rises once, be sure to shape the cruffins before the rising step to ensure proper texture.
• For a dairy-free option, substitute milk and butter with your favorite plant-based alternatives.
• Add a spoonful of cream cheese frosting on top for an extra indulgent treat.

Storage

Store cruffins in an airtight container at room temperature for up to 2 days. To keep longer, freeze individually wrapped cruffins for up to 1 month. Reheat in a warm oven or toaster oven for a few minutes to restore their crispy exterior.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but reduce the amount slightly and mix it directly into the dry ingredients without proofing in milk.

Why does the dough need to be rolled with frozen butter?

Using frozen butter helps create flaky layers similar to croissants by preventing the butter from fully blending into the dough.

Easy Gluten Free Cruffins Recipe

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4.4 from 60 reviews

These Easy Gluten Free Cruffins combine the flaky, buttery layers of croissants with the convenience of muffins, made entirely gluten-free. Perfectly spiced with cinnamon sugar and featuring a tender crumb, this recipe uses a simple yeast dough enriched with vanilla and butter, shaped into delightful cruffin forms and baked to golden perfection. A fantastic treat for those avoiding gluten but craving flaky, sweet pastries.

• Author: Joe
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 10 cruffins 1x
• Category: Baking
• Method: Baking
• Cuisine: Gluten Free / American Inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Yeast Mixture

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

Cruffin Dough

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

Sugar-Cinnamon Filling

• ½ cup cane sugar
• 2 teaspoons ground cinnamon

Topping

• 3 tablespoons unsalted butter (melted)
• ¼ cup cane sugar
• ½ teaspoon ground cinnamon

Instructions

1. Prepare Yeast Mixture: Warm the milk to about 110º F, ensuring it’s warm but not hot to preserve yeast action. Dissolve 1 tablespoon of cane sugar and the yeast into the milk. Set aside and allow it to sit until the mixture becomes frothy, indicating yeast activation. Meanwhile, preheat your oven to 200º F to prepare for the dough rise.
2. Combine Dry Ingredients: In a large bowl, combine 3 cups of gluten free flour blend, ½ cup cane sugar, and ¼ teaspoon salt. This forms the dry base for your dough.
3. Add Butter to Flour: Using a grater, grate the frozen 6 tablespoons of unsalted butter into the flour mixture. This helps create flaky layers similar to traditional laminated dough.
4. Mix Dough: Add the frothy yeast mixture and 1 teaspoon vanilla extract to the dry ingredients with grated butter. Mix gently but thoroughly to combine into a dough. Take care not to over-mix to maintain tender layers.
5. Roll and Add Filling: Roll out the dough on a floured surface to a rectangular shape. Sprinkle the filling made of ½ cup cane sugar mixed with 2 teaspoons ground cinnamon evenly over the dough. Cut the dough into strips, then roll each strip tightly into a coil to form cruffin shapes.
6. Shape and Rise: Place each rolled strip into prepared muffin pan cups. Since gluten-free dough only rises well once, shape the cruffins before letting them rise. Let the dough rise in the warm oven (200º F) until puffy and nearly doubled in size, about 20-30 minutes.
7. Bake the Cruffins: Remove the pan from the oven and increase oven temperature to 375º F. Bake the cruffins for 20-25 minutes until they are golden brown and cooked through.
8. Finish with Butter and Sugar-Cinnamon: Immediately after baking, brush each cruffin generously with the 3 tablespoons melted butter. Roll or sprinkle with a topping mixture of ¼ cup cane sugar and ½ teaspoon ground cinnamon for a sweet, crunchy finish.

Notes

• You only get one good rise with gluten-free dough, so it’s important to shape the cruffins before allowing them to rise.
• Use a good quality gluten free flour blend that contains xanthan gum or similar for best texture.
• Milk can be substituted with any non-dairy milk but ensure it is warm for proper yeast activation.
• Freezing the butter before grating helps create flaky layers in the dough.
• The oven warming step at 200º F helps the gluten-free dough rise effectively.

Keywords: gluten free, cruffins, cinnamon sugar, yeast dough, gluten free pastries, baked goods, dairy, breakfast pastry