Description
Experience the best of both worlds with these flaky, tender, and utterly delicious cinnamon cruffins. This recipe guides you to bakery-quality results right in your own kitchen.
Ingredients
- For the Dough:
- 1 cup (240ml) warm milk (105-115°F / 40-46°C)
- 1/4 cup (60ml) warm water (105-115°F / 40-46°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup (50g) granulated sugar, plus a pinch
- 2 tablespoons (25g) light brown sugar, packed
- 1/4 cup (56g) unsalted butter, melted and cooled
- 1 large egg, at room temperature
- 1 teaspoon salt
- 3 1/2 cups (420g) all-purpose flour, plus more for dusting
- 1 teaspoon vanilla extract
- For the Butter Block:
- 1 cup (226g) unsalted butter, very cold
- For the Cinnamon Sugar Coating:
- 1/2 cup (100g) granulated sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions
- 1. Activate Yeast & Mix Dough: In a large bowl, combine warm milk, water, a pinch of granulated sugar, and yeast. Let sit 5-10 minutes until foamy. Add remaining granulated sugar, brown sugar, melted butter, egg, vanilla, and salt. Gradually add flour, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- 2. First Rise: Lightly grease a bowl, place dough in it, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled.
- 3. Chill Dough: Gently punch down dough, form into a rectangle, wrap tightly in plastic, and refrigerate for at least 2 hours or overnight.
- 4. Prepare Butter Block: Place cold butter between parchment paper and roll/pound into an 8×8 inch square. Keep cold.
- 5. Laminate Dough (3 Folds): Roll chilled dough into a 16×16 inch rectangle. Place butter block in center, fold dough over to encase. Roll to 10×20 inches. Perform a letter fold (fold one-third over center, then remaining third over that). Wrap and chill for 30 minutes. Repeat this rolling, folding, and chilling process two more times.
- 6. Roll & Shape Cruffins: After final chill, roll dough to 1/8 inch thick rectangle. Brush with melted butter, sprinkle generously with cinnamon sugar. Tightly roll into a log. Cut log in half lengthwise. Twist the two halves together, then coil into a spiral and place in a greased muffin tin.
- 7. Second Rise: Cover muffin tin and let cruffins rise in a warm place for 45-60 minutes, or until puffy.
- 8. Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes, until deeply golden brown.
- 9. Finish: While warm, brush with melted butter and roll/sprinkle generously with remaining cinnamon sugar. Cool slightly before serving.
- Prep Time: 45 mins (plus chilling)
- Cook Time: 20-25 mins