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Easy Gluten Free Cruffins

A delightful gluten-free version of cruffins, combining the flakiness of croissants with the sweetness of muffins, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2.5 teaspoons active dry yeast
  • 1 tablespoon cane sugar
  • 1 cup milk Warm to 110º F.
  • 3 cups gluten-free flour blend
  • 0.5 cup cane sugar
  • 6 tablespoons unsalted butter Frozen, for grating
  • 0.25 teaspoon salt
  • 1 teaspoon pure vanilla extract
Sugar-Cinnamon Mixture
  • 0.5 cup cane sugar
  • 2 teaspoons ground cinnamon
Topping
  • 3 tablespoons unsalted butter Melted
  • 0.25 cup cane sugar
  • 0.5 teaspoon ground cinnamon

Method
 

Preparation
  1. Heat the milk to 110º F. Add the sugar and yeast, then let it sit until it’s frothy.
  2. Preheat the oven to 200º F.
  3. Combine the dry ingredients (flour, sugar, salt, cinnamon) in a bowl.
  4. Grate the frozen butter into the dry mix.
Mixing
  1. Mix in the yeast mixture and vanilla gently until just combined.
Shaping
  1. Roll out the dough and spread the sugar-cinnamon mixture. Cut into strips and roll them up.
  2. Place the rolled dough in a muffin pan.
Rising and Baking
  1. Let the rolled cruffins rise until puffed up.
  2. Bake until golden brown, then brush with melted butter and roll in more sugar-cinnamon mixture.

Notes

Store in the fridge for up to 3 days, or freeze for up to 3 months. Reheat at 350º F for best results.