Cinnamon Roll Cruffins

The heavenly aroma of buttery, cinnamon-spiced dough wafting through your kitchen is just the beginning of the Cinnamon Roll Cruffins experience. These delectable pastries combine the flaky layers of a croissant with the sweet, swirled interior of a classic cinnamon roll, creating an irresistible breakfast or dessert that’s sure to impress. Cinnamon Roll Cruffins take the best of both worlds and transform them into something even more magnificent than their individual parts. You’ll learn how to create these bakery-worthy treats right in your own kitchen, with perfectly laminated dough and a warm, gooey cinnamon filling that will have everyone asking for seconds.

Why You’ll Love This Recipe

These Cinnamon Roll Cruffins are truly the ultimate breakfast indulgence, combining two beloved pastries into one spectacular treat. The exterior offers a satisfying crunch as you bite into dozens of buttery, flaky layers that shatter delicately with each bite. Meanwhile, the interior reveals a soft, tender center swirled with warm cinnamon sugar that melts in your mouth.

What makes these Cinnamon Roll Cruffins particularly special is their impressive appearance that belies their achievable preparation. While they look like they came straight from a high-end bakery case, the step-by-step process makes them surprisingly approachable for home bakers. The contrast between the crisp, golden exterior and the soft, gooey cinnamon center creates a textural masterpiece that’s impossible to resist.

Plus, the versatility of these cruffins means they’re perfect for weekend brunch gatherings, holiday mornings, or whenever you want to elevate your coffee break with something truly special. The heavenly scent alone will draw everyone to the kitchen before they even leave the oven.

Ingredients

For the Dough:

• 4 cups (500g) all-purpose flour, plus extra for dusting
• 1/4 cup (50g) granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 teaspoon salt
• 1 cup (240ml) warm milk (about 110°F/43°C)
• 1/4 cup (57g) unsalted butter, melted
• 2 large eggs, room temperature

For the Butter Layer:

• 1 1/2 cups (340g) unsalted butter, cold but pliable
• 2 tablespoons all-purpose flour

For the Cinnamon Filling:

• 1/2 cup (100g) brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 2 tablespoons ground cinnamon
• 4 tablespoons (57g) unsalted butter, melted

For the Glaze:

• 1 cup (120g) powdered sugar
• 2-3 tablespoons milk or heavy cream
• 1/2 teaspoon vanilla extract

The high-quality cinnamon is the star ingredient here, providing that signature warm, spicy flavor that makes Cinnamon Roll Cruffins so irresistible.

Pro Tips

Master the Lamination Process: The key to perfect Cinnamon Roll Cruffins lies in the lamination technique. Keep your butter block cold but pliable—chill it if it becomes too soft during rolling. Aim for the consistency of modeling clay rather than rock-hard or melting. When rolling out the dough, use gentle, even pressure to maintain uniform thickness throughout. This creates the signature flaky layers that define a perfect cruffin.

Control Your Temperature: Temperature management is crucial for successful Cinnamon Roll Cruffins. Work in a cool environment whenever possible, and don’t rush the chilling periods between folds. If your kitchen is warm, reduce working time and increase refrigeration time. The butter should remain cold but not brittle—if you see butter breaking through the dough, stop immediately and refrigerate for 15-20 minutes before continuing.

Perfect Your Filling Technique: For the most flavorful Cinnamon Roll Cruffins, mix your cinnamon filling thoroughly to ensure even distribution of spices. Apply the filling in a thin, uniform layer, leaving a small border at the edges to prevent leakage during baking. Brush melted butter on the dough before adding the filling to help it adhere, and gently press the filling into the dough with the back of a spoon for better incorporation during the baking process.

Instructions

Step 1: Prepare the Dough
In a large bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, combine the warm milk, melted butter, and eggs. Create a well in the dry ingredients and pour in the wet mixture. Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface. Knead for 5-7 minutes until the dough becomes smooth and elastic. Form into a ball, place in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.

Step 2: Prepare the Butter Layer
While the dough rises, mix the cold butter with 2 tablespoons of flour on a piece of parchment paper. Using a rolling pin, pound and shape the butter into an 8×8-inch square. Keep it cold but workable—if it’s too hard, it will break through the dough; if too soft, it will absorb into the dough rather than creating layers. Once shaped, refrigerate until needed.

Step 3: Laminate the Dough
After the dough has risen, punch it down and roll it out on a floured surface into a 12×12-inch square. Place the chilled butter square diagonally on the dough so the corners of the butter point to the middle of each side of the dough. Fold the corners of the dough over the butter, meeting in the middle like an envelope. Pinch the seams to seal completely.

Step 4: Create the Layers
Roll the dough into a 12×18-inch rectangle, keeping the surface well-floured to prevent sticking. Fold the dough like a letter: fold the bottom third up, then the top third down over it. Turn the dough 90 degrees so the open edge faces right. Roll out again to a 12×18-inch rectangle and repeat the letter fold. Wrap in plastic and refrigerate for 1 hour.

Step 5: Final Dough Preparation
After chilling, repeat the rolling and folding process two more times for a total of four “turns.” Wrap the dough and refrigerate for at least 4 hours or overnight to rest the gluten and chill the butter thoroughly.

Step 6: Prepare the Filling and Shape
Mix the brown sugar, granulated sugar, and cinnamon in a bowl. Roll the chilled dough into a large 16×20-inch rectangle. Brush the surface with melted butter, then sprinkle evenly with the cinnamon-sugar mixture, leaving a 1-inch border at the far edge. Starting from the long edge closest to you, tightly roll the dough into a log. Cut the log in half, then slice each half into 6 equal pieces, for a total of 12 Cinnamon Roll Cruffins.

Step 7: Shape and Bake
Grease a standard 12-cup muffin tin. Place each cut piece into a muffin cup, cut-side up. Cover loosely with plastic wrap and let rise in a warm place for 30-45 minutes until puffy. Preheat your oven to 375°F (190°C). Bake for 20-25 minutes until golden brown. The internal temperature should reach 190°F (88°C) when fully baked.

Step 8: Glaze and Serve
While the Cinnamon Roll Cruffins cool slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm cruffins and serve immediately for the most heavenly experience.

Variations

Chocolate Hazelnut Cruffins: Transform your Cinnamon Roll Cruffins into an even more decadent treat by replacing the cinnamon filling with chocolate hazelnut spread. After rolling out your dough, spread a thin layer of high-quality chocolate hazelnut spread across the surface before rolling up. For extra indulgence, add 1/4 cup of finely chopped hazelnuts to the filling and finish with a drizzle of melted chocolate after baking.

Orange Cranberry Cruffins: For a festive holiday twist on classic Cinnamon Roll Cruffins, add the zest of one orange to your dough and incorporate 1/2 cup of dried cranberries into your cinnamon filling. Replace the vanilla in the glaze with 1 tablespoon of orange juice and 1 teaspoon of orange zest for a bright, citrusy finish that perfectly complements the warm spices and tart cranberries.

Gluten-Free Cruffins: Those with dietary restrictions can still enjoy Cinnamon Roll Cruffins by substituting the all-purpose flour with a high-quality cup-for-cup gluten-free flour blend. Add 1 teaspoon of xanthan gum if your blend doesn’t already include it to help with structure. The lamination process remains the same, though you may need to handle the dough more gently as gluten-free dough can be more fragile during folding and rolling.

Storage and Serving

Cinnamon Roll Cruffins are at their absolute best when served fresh from the oven, still warm with the glaze melting into all those flaky crevices. For the ultimate experience, enjoy them within the first few hours of baking when the contrast between the crisp exterior and soft interior is most pronounced.

To store leftovers, place completely cooled cruffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed cruffins in a freezer-safe container for up to 1 month. Thaw at room temperature and warm in a 300°F oven for 5-7 minutes before glazing.

For an elevated brunch presentation, serve your Cinnamon Roll Cruffins alongside fresh berries and a dollop of mascarpone cheese. They pair beautifully with coffee drinks, especially a creamy latte or cappuccino. For a dessert option, transform them into a decadent affair by serving warm with a scoop of vanilla bean ice cream and a drizzle of caramel sauce.

FAQs

Can I make the dough ahead of time?
Yes! The laminated dough can be prepared up to 48 hours in advance and kept refrigerated. You can also freeze the dough after the final fold for up to 1 month. Thaw overnight in the refrigerator before shaping your Cinnamon Roll Cruffins.

Why did my butter leak out during baking?
This typically happens when the butter gets too warm during the lamination process. Make sure to keep the dough cold between folds and work quickly. If your kitchen is warm, use shorter working periods and longer refrigeration times between folds for perfect Cinnamon Roll Cruffins.

Can I use instant yeast instead of active dry yeast?
Absolutely! You can substitute with an equal amount of instant yeast and skip the activation step. Simply mix the instant yeast directly with the dry ingredients before adding the liquids when making your Cinnamon Roll Cruffins.

My dough isn’t rising properly. What went wrong?
The most common culprits are expired yeast or liquid that’s too hot, which kills the yeast. Make sure your milk is warm (around 110°F) but not hot, and check that your yeast is fresh. Also, ensure you’re placing the dough in a warm, draft-free environment for rising.

Can I use salted butter instead of unsalted?
You can use salted butter, but reduce or eliminate the added salt in the recipe. Keep in mind that Cinnamon Roll Cruffins made with salted butter will have a slightly different flavor profile, with less control over the exact salt content.

Conclusion

These Cinnamon Roll Cruffins are comfort food at its finest — a perfect marriage of buttery, flaky layers and warm, gooey cinnamon swirls that create something greater than the sum of their parts. It’s the kind of recipe that transforms ordinary mornings into special occasions and makes your kitchen the most popular room in the house. Whether you’re serving them for a holiday breakfast, weekend brunch, or simply treating yourself to something extraordinary, these cruffins deliver an unforgettable pastry experience that rivals any professional bakery.

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