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Bite into these cruffins and you'll get those croissant-like layers wrapped up in a muffin form. Every edge gets crisp, while the inside stays soft and pillowy. Want a fun pick for brunch or a low-effort snack to go with your coffee? Try them sweet or savory—both ways are awesome.
When I’m after something showy but easy, these are my top-choice pastry. I made them for breakfast with family once and everyone thought I’d bought them from the bakery.
Tasty Ingredients
- Flaky salt: puts a savory pop right on top for anyone who wants it
- Powdered sugar or melted chocolate: makes sweet options even better as a finishing flourish
- Grated cheese: want them savory? Add a handful—sharp cheddar tastes amazing
- Cinnamon sugar or jam: tuck these in for little bursts of sweet flavor
- Egg: holds the dough together and gives the top a nice shine
- Unsalted butter: use it melted plus some softened for the best flaky texture (European is extra good)
- Warm milk: helps dough stay tender and wakes up the yeast
- Active dry yeast: this makes everything puff and brings those light, fluffy layers (check it’s fresh first)
- Fine salt: brightens everything up and tames the butter
- Granulated sugar: adds light sweetness and helps the dough brown
- All-purpose flour: builds structure that stays soft—unbleached works great
Simple How-To
- Cool off and Finish:
- Let the cruffins chill in their muffin pan about ten minutes. Then pop them onto a rack. Go wild—dust with sugar, drizzle chocolate, or hit with salt, matching whatever filling you put in.
- Bake:
- Bake at 375 degrees Fahrenheit or about 190 Celsius. Set the pan on the middle rack—give it 20–25 minutes. Edges should look deep gold and crunchy.
- Shape and Rest:
- Take each strip and gently swirl it up, cut sides out so you see the layers. Drop these into greased muffin wells. Once they're all tucked in, loosely cover and give them about half an hour till they look puffed.
- Roll Out and Stack:
- After rising, punch the dough and split into six parts. Roll each one into a thin rectangle and butter it up edge to edge. Want more flavor? Sprinkle cinnamon sugar or spread on jam now. Roll into a log, then slice it lengthwise so layers peek out—now you’ve got two strips from each piece.
- Mix Up the Dough:
- Toss flour, sugar, salt, and yeast into a big bowl. Pour in your warm milk, melted butter, and egg. Mix it till you get a shaggy dough. Knead it on a floured surface for 8–10 minutes, or use a stand mixer for 5–6 minutes. Once it’s stretchy and smooth, oil a bowl, pop the dough in, cover, and let it rise somewhere warm and draft-free for about 1–1.5 hours until doubled.
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What I love most is rolling in lots of cinnamon sugar because the coils inside turn caramel-y when baked. The first time my kid helped roll dough, we got butter everywhere—now it’s our silly weekend tradition.
Storage ideas
Stash cruffins in a sealed box at room temp for up to two days—they’ll stay tasty and soft. Longer term? Wrap tight in plastic and toss in the freezer for a whole month. Bring them back by heating in a hot oven for a few minutes till crispy and warm again.
Easy swaps
If you’d rather have a chewier bite, swap with bread flour. For dairy-free, use your favorite plant milk and some vegan butter. Let your imagination run—mix lemon zest into the dough or roll with pesto and cheese for a savory bite.
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Ways to serve
Go sweet and sprinkle with powdered sugar for breakfast or a midday coffee break. Cheese-filled or savory? Pair with soup or tuck in a picnic bag. Stack them tall on your brunch board—watch them disappear.
Fun background
The cruffin started in a Melbourne bakery, blending classic French layers with a muffin’s easy shape. Folks went wild for the flaky results and wild fillings. Now everyone makes them at home for their funky look and endless options.
Frequently Asked Questions
- → What are cruffins made from?
They're made with a fluffy dough that uses yeast, flour, eggs, milk, butter, and sugar. More butter gets added as you roll it out to make sure you get flaky layers.
- → How do you achieve flaky layers?
Start by rolling the dough really flat, then spread it with butter. Roll it up tight and twist it so you get tons of those yummy, flaky layers in the oven.
- → Can I use different fillings?
Definitely! Add chocolate, fruit jam, cinnamon sugar, or even some cheese. Sweet or savory—totally your call.
- → What's the best way to reheat cruffins?
Pop them in a hot oven to make them taste just-baked again. A few minutes does the trick—crispy outside, soft inside.
- → Can you make the dough ahead of time?
Yep—put the dough in the fridge overnight if you want. When you're ready to shape and bake, let it warm up to room temp.
- → How should cruffins be stored?
Stash them in a sealed container on your counter for a couple of days, or freeze them if you want to keep them longer.