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Cinnamon Roll Cruffins

Cinnamon Roll Cruffins

Description

Buttery, flaky layers wrapped around a gooey cinnamon swirl? These Cinnamon Roll Cruffins are what breakfast dreams are made of.

Ingredients

Scale
  • 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
  • 1 1/2 cups (340g) unsalted butter, cold but pliable, for lamination
  • 2 tablespoons all-purpose flour, for butter layer
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons ground cinnamon
  • 4 tablespoons (57g) unsalted butter, melted
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a large bowl, combine flour, sugar, yeast, and salt. Mix warm milk, melted butter, and eggs in a separate bowl. Add wet ingredients to dry ingredients and mix until a shaggy dough forms.
  2. Knead dough on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour.
  3. Mix cold butter with 2 tablespoons flour and shape into an 8×8-inch square. Refrigerate until needed.
  4. After dough has doubled, roll into a 12×12-inch square. Place butter square diagonally on dough and fold corners over butter like an envelope, sealing edges.
  5. Roll dough into a 12×18-inch rectangle. Fold bottom third up and top third down (like a letter). Turn 90 degrees and repeat this process. Wrap and refrigerate for 1 hour.
  6. Perform two more rolling and folding cycles. Refrigerate dough for at least 4 hours or overnight.
  7. Mix brown sugar, granulated sugar, and cinnamon together. Roll chilled dough into a 16×20-inch rectangle.
  8. Brush dough with melted butter and sprinkle with cinnamon-sugar mixture, leaving a 1-inch border. Roll tightly from the long edge into a log.
  9. Cut log in half, then slice each half into 6 pieces for 12 cruffins. Place in greased muffin tin, cut-side up.
  10. Cover and let rise 30-45 minutes until puffy. Preheat oven to 375°F (190°C).
  11. Bake for 20-25 minutes until golden brown. While cooling, mix powdered sugar, milk, and vanilla for glaze.
  12. Drizzle glaze over warm cruffins and serve immediately.

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Find it online: https://cookingcircuit.com/cinnamon-roll-cruffins/