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Baked gluten free cruffins on a cooling rack, golden and flaky.

Easy Gluten Free Cruffins

Indulge in these delicious gluten-free cruffins, combining the flaky texture of croissants with the sweet delight of muffins, filled with cinnamon swirls.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2.5 teaspoons active dry yeast
  • 1 tablespoon cane sugar
  • 1 cup milk (*See notes) Should be warmed to 110º F.
  • 3 cups gluten free flour blend (*See note!) You can also use regular flour blend.
  • 0.5 cup cane sugar For the filling.
  • 6 tablespoons unsalted butter (frozen) Grate directly into flour mix.
  • 0.25 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon For the filling.
  • 3 tablespoons unsalted butter (melted) For brushing before rolling in sugar-cinnamon mix.
  • 0.25 cup cane sugar For rolling after baking.
  • 0.5 teaspoon ground cinnamon For rolling after baking.

Method
 

Preparation
  1. Warm the milk to 110º F and add the sugar and yeast. Let it sit until frothy.
  2. Preheat your oven to 200º F.
  3. Combine the dry ingredients in a bowl.
  4. Grate the frozen butter directly into the flour mix.
  5. Pour in the yeast mixture and add the vanilla. Mix gently until just combined.
Shaping
  1. Roll out the dough on a floured surface. Spread the sugar-cinnamon mix on top.
  2. Cut into strips and roll them up like little logs. Place in a muffin pan.
Baking
  1. Let them rise until they puff up a bit.
  2. Bake until golden brown. Brush with melted butter and roll in the sugar-cinnamon mix.

Notes

Store in an airtight container for about 3-4 days at room temperature. Freeze leftovers for up to a month and reheat in a toaster oven.