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Gluten Free Cinnamon Sugar Cruffins

Delicious pastry combining the fluffy goodness of a muffin with the flaky layers of a croissant, topped with cinnamon sugar.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cruffins
Course: Dessert, Snack
Cuisine: American, Gluten Free
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten free all-purpose flour
  • 1/2 cup almond flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Sprinkling
  • 1 tablespoon ground cinnamon
  • 1/4 cup sugar (for sprinkling)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners.
  2. In a large bowl, whisk together the gluten free flour, almond flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the melted butter, eggs, and vanilla extract. Mix well and then add to the dry ingredients. Stir until just combined.
Assembly
  1. Roll out the dough on a lightly floured surface, brush with additional melted butter, then sprinkle with a mix of cinnamon and sugar.
  2. Roll the dough into a log and cut it into sections.
  3. Place the sections into the muffin tin, spirals facing up.
Baking
  1. Bake for 15-20 minutes, or until golden brown.
  2. Allow to cool slightly and enjoy unwinding the spirals as you eat.

Notes

Store leftover cruffins in an airtight container at room temperature for up to 3 days; freeze for up to a month. Reheat in the microwave for a few seconds.