Imagine a pastry that combines the flaky layers of a croissant with the convenient shape of a muffin. That is the magic of Gluten Free Cruffins. These sugary, buttery treats are the ultimate bakery-style indulgence made right in your own kitchen.
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They offer the elegance of a gluten free french cake but are fun and messy to eat. Rolled in cinnamon sugar, they taste like elevated gluten-free cinnamon bites, but with a sophisticated, airy texture.
If you have been searching for a gluten free cruffins recipe that actually yields distinct layers without being dense, you have found it.
A Little Story About This Dish
Achieving layers in gluten-free baking can be a challenge. Often, recipes turn out more like gluten free fritters—tasty, but lacking structure. I wanted something that rivaled a gluten free mille feuille in terms of flake but was sturdy enough to hold.
The secret lies in the butter. By grating frozen butter into the flour, we create pockets of steam during baking. This mimics the lamination process used in croissants.
This creates a gluten free stretchy dough feel that is rare in gluten-free baking. These Gluten Free Cruffins are now a weekend staple, bringing that coffee-shop atmosphere straight to the breakfast table.
Get Ready to Cook!
You are about to bake a batch of golden, sugary Gluten Free Cruffins. While they look professional, the process is quite manageable.
What to Expect
Time: About 2 hours total (includes rising time).
Difficulty: Moderate. Handling the dough requires a gentle touch.
Before You Begin
This recipe relies on a specific technique rather than just a basic gluten free all purpose dough. You must use frozen butter and grate it; do not melt it for the dough mix. This is non-negotiable for flakes.
Also, unlike gluten free slider rolls that might need a double rise, these cruffins rely heavily on one single, robust rise in a warm environment before hitting the hot oven.
It is easier than making gluten free tarts because you don’t have to worry about a blind bake. Just roll, cut, proof, and bake.
The Heart of the Dish: Ingredients You’ll Need
Here are the specific ingredients needed to make these Gluten Free Cruffins.
| Ingredient | Amount |
| Yeast Mixture | |
| Milk (warmed to 110ºF) | 1 cup |
| Cane Sugar | 1 tablespoon |
| Active Dry Yeast | 2 ½ teaspoons (or 1 packet) |
| Dough | |
| Gluten Free Flour Blend | 3 cups |
| Cane Sugar | ½ cup |
| Salt | ¼ teaspoon |
| Unsalted Butter (Frozen) | 6 tablespoons |
| Pure Vanilla Extract | 1 teaspoon |
| Filling | |
| Cane Sugar | ½ cup |
| Ground Cinnamon | 2 teaspoons |
| Unsalted Butter (Melted) | 3 tablespoons |
| Topping | |
| Cane Sugar | ¼ cup |
| Ground Cinnamon | ½ teaspoon |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps to create the perfect Gluten Free Cruffins.
1. Activate the Yeast:
Warm the milk to 110ºF. In a small bowl, combine the warm milk, 1 tablespoon of sugar, and the yeast. Let it sit for 5 minutes until it becomes frothy. Preheat your oven to 200ºF, then turn it off to create a warm proofing box.
2. Mix Dry Ingredients:
In a large bowl, whisk together the gluten-free flour blend, ½ cup sugar, and salt.
3. Cut in the Butter:
Take the frozen butter and grate it directly into the flour mixture using a large cheese grater. Stir as you grate to ensure the flour coats the butter shreds. This prevents clumping.
4. Make the Dough:
Pour the frothy yeast mixture and vanilla extract into the dry ingredients. Mix carefully. If the dough is too sticky, add extra flour 1 tablespoon at a time. The goal is a workable dough, but remember that every blend has a different grain-to-starch ratio.
5. Roll and Fill:
Dust a silicone mat with flour and turn the dough out. Roll the dough into a rectangular shape about 1/4 inch thick. Brush the surface with the 3 tablespoons of melted butter. Mix the ½ cup sugar and 2 teaspoons cinnamon, then sprinkle this evenly over the buttered dough.
6. Cut and Shape:
Cut the dough into strips. Carefully roll each strip into a spiral, ensuring the sugar doesn’t spill. Place each spiral into a greased muffin tin.
7. The Rise:
Cover the muffin tin loosely with plastic wrap. Place it in your warm (turned off) oven for 45 minutes. The Gluten Free Cruffins should double in size.
8. Bake:
Remove the pan from the oven and take off the plastic. Preheat the oven to 375ºF. Brush the tops of the cruffins with a little more melted butter. Bake for 25-30 minutes until golden.
9. Coat and Serve:
Let them cool slightly on a rack. While still warm, roll each cruffin in the remaining cinnamon sugar mixture.
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few tips to ensure your Gluten Free Cruffins turn out perfectly.
Pointers for Perfection
If your flour blend does not contain xanthan gum, you must add it separately, or the dough will fall apart. Also, keep your kitchen cool when working with the frozen butter to maintain those layers.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. To serve, reheat them briefly in the microwave or oven to soften the butter layers again.
If you want to spark some new ideas for gluten-free cooking, check out these recipes:
- Gluten Free Spinach And Feta Pinwheels
- Cinnamon Roll Cookies
- 5 Step Gluten Free Pumpkin Cinnamon Rolls
Flaky Gluten Free Cruffins (Cinnamon Sugar Delight)
- Total Time: 1 hour 35 minutes
- Yield: 12 cruffins 1x
Description
These Gluten Free Cruffins are the ultimate breakfast treat! A cross between a croissant and a muffin, they feature flaky, buttery layers rolled in cinnamon sugar. Made with a yeast dough and grated frozen butter for the perfect texture.
Ingredients
Yeast Mixture:
1 cup milk (warmed to 110ºF)
1 tablespoon cane sugar
2 ½ teaspoons active dry yeast (or 1 packet)
Dough:
3 cups gluten free flour blend (must work with yeast, e.g., Cup4Cup)
½ cup cane sugar
6 tablespoons unsalted butter, frozen
¼ teaspoon salt
1 teaspoon pure vanilla extract
Cinnamon Sugar Layer:
½ cup cane sugar
2 teaspoons ground cinnamon
3 tablespoons unsalted butter, melted
Topping:
¼ cup cane sugar
½ teaspoon ground cinnamon
Instructions
1. Warm the milk to 110ºF. Add 1 tbsp sugar and the yeast. Let sit for 5 minutes until frothy. Preheat oven to 200ºF, then turn it off (to create a warm rising spot).
2. In a large bowl, whisk the gluten free flour, ½ cup sugar, and salt.
3. Grate the frozen butter into the flour mixture using a cheese grater. Stir to coat the butter shreds with flour.
4. Add the yeast mixture and vanilla to the dry ingredients. Mix carefully. If the dough is too sticky, add flour 1 tbsp at a time until workable.
5. Dust a silicone mat with flour. Roll the dough into a rectangle about ¼ inch thick.
6. Brush the dough with 3 tbsp melted butter. Mix the ½ cup sugar and 2 tsp cinnamon, then sprinkle over the buttered dough.
7. Cut the dough into strips. Roll each strip carefully into a spiral and place in a greased muffin pan.
8. Cover loosely with plastic wrap and place in the warm oven to rise for 45 minutes (they should double in size).
9. Remove from oven and remove plastic. Preheat oven to 375ºF. Brush tops of cruffins with a little melted butter.
10. Bake for 25-30 minutes until golden. Cool on a rack.
11. While warm, roll the cruffins in the remaining sugar and cinnamon mixture.
Notes
Flour Blend: I tested this with Cup4Cup. Ensure your blend works with yeast and contains xanthan gum. If not, add 1 tsp xanthan gum.
Frozen Butter: Do not melt the butter for the dough! Grating frozen butter is essential for flaky layers.
Flavor Variations: Try adding orange zest to the sugar filling, or use Nutella instead of the cinnamon sugar layer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Pastry
- Method: Baking
- Cuisine: French-Inspired, American
Nutrition
- Serving Size: 1 cruffin
- Calories: 331
- Sugar: 29g
- Sodium: 11mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0.4g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
Your Burning Questions Answered!
Here are answers to common questions about this recipe.
1. Can I use any gluten-free flour for these Gluten Free Cruffins?
This recipe works best with a high-quality blend like Cup4Cup. While other blends may work, it is critical to use a blend that supports yeast baking. Some 1:1 blends are too heavy and won’t allow the Gluten Free Cruffins to rise properly.
2. Why do I need to grate the butter?
Grating frozen butter distributes small, cold pockets of fat throughout the dough. When these pockets hit the hot oven, they melt and create steam, which lifts the dough. This is what creates the signature flaky layers in Gluten Free Cruffins.
3. Can I freeze the dough?
Because you only get one good rise with gluten-free dough, it is best to bake these fresh. However, you can freeze the baked Gluten Free Cruffins in a freezer bag. Thaw them at room temperature and warm them up before eating.
Dig In & Enjoy!
You are ready to enjoy a bakery-quality treat that is sweet, flaky, and completely gluten-free. Enjoy every bite of your homemade cruffins!
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