Description
These Easy Gluten Free Cruffins combine the flakiness of a croissant with the convenience of a muffin. Incredibly simple to whip up, they boast an irresistible flaky texture and taste utterly divine, solving the dilemma of finding genuinely delicious gluten-free pastries.
Ingredients
Gluten-Free All-Purpose Flour Blend: 2 ½ cups (300g), use a blend with xanthan gum for best results
Granulated Sugar: ¼ cup (50g), adds sweetness and helps with browning
Active Dry Yeast: 2 ¼ teaspoons (1 standard packet), ensure it’s fresh and active
Salt: ½ teaspoon, balances sweetness and enhances flavor
Warm Milk: 1 cup (240ml), around 105-115°F (40-46°C), any dairy or non-dairy milk works
Unsalted Butter (melted): ¼ cup (56g), cooled slightly before adding to the dough
Egg: 1 large, room temperature
Unsalted Butter (softened): ½ cup (113g), for laminating the dough, very soft but not melted
Cinnamon Sugar (optional): 2 tbsp sugar + ½ tsp cinnamon, for dusting, if desired
Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently, then let sit for 5-10 minutes until foamy
- Prepare the Dough: Add the gluten-free all-purpose flour blend, salt, melted butter, and egg to the yeast mixture. Mix with a sturdy spoon or stand mixer until a soft, slightly sticky dough forms. (Gluten-free dough will not be as elastic as traditional gluten dough.)
- First Rise: Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it roughly doubles in size
- Chill the Dough: Gently punch down the risen dough. Cover again and refrigerate for at least 30 minutes to make it easier to handle
- Prepare Butter for Lamination: While the dough chills, cut ½ cup softened butter into thin slices. Arrange slices on parchment paper, top with another piece of parchment, and use a rolling pin to gently roll into a roughly 6×8-inch rectangle. Place butter rectangle in the fridge to firm up slightly
- First Roll and Fold: On a lightly floured surface, roll out the chilled dough into a rectangle, approximately 12×18 inches. Place the chilled butter rectangle onto two-thirds of the dough, leaving one-third uncovered. Fold the uncovered dough section over the butter, then fold the remaining butter-covered section over that (like folding a letter) to create three layers
- Chill and Repeat: Rotate the dough 90 degrees. Gently roll it out again to about 12×18 inches. Repeat the folding process (into thirds). Wrap tightly in plastic wrap and refrigerate for another 30 minutes. Repeat this roll-and-fold process two more times, chilling for 30 minutes after each fold, to create flaky layers
- Final Roll and Cut: After the final chill, roll the dough out one last time into a large rectangle, about 1/8 to 1/4 inch thick. Cut the dough into strips about 1-inch wide and 10-12 inches long
- Shape the Cruffins: Take one strip, roll it tightly into a spiral, then place it into a greased muffin tin. Repeat with the remaining strips
- Second Rise: Cover the muffin tin loosely with plastic wrap. Let the shaped cruffins rise in a warm place for another 30-45 minutes, or until visibly puffy
- Bake: Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown and cooked through
- Cool and Serve: Remove from the oven, cool in the muffin tin for a few minutes, then transfer to a wire rack. Dust with cinnamon sugar if desired. Enjoy warm!
Notes
Ensure milk is warm (105-115°F) for yeast activation, but not hot. For laminating butter, it needs to be pliable but cool enough to not melt into the dough; pull it from the fridge about 15 minutes before use.
Do not over-flour your surface when rolling dough; use just enough to prevent sticking. A pastry mat helps.
Chilling the dough between each fold is non-negotiable for gluten-free dough, allowing butter to firm up and dough to relax, which is key for flaky texture.
Preheat oven thoroughly and consider rotating the muffin tin halfway through baking for even browning. If cruffins brown too quickly, tent loosely with aluminum foil.
Do not overcrowd your muffin tin for proper airflow and even baking.
Store leftovers in an airtight container at room temperature for 2-3 days, or refrigerate in warm climates.
Cooled cruffins freeze well for up to 2-3 months in a freezer-safe bag after initially freezing on a baking sheet to prevent sticking.
To reheat, place room temperature cruffins in a 350°F (175°C) oven for 5-7 minutes. From frozen, bake at 350°F (175°C) for 10-15 minutes. Avoid the microwave as it can make them soft.
Dough can be prepared up to the final roll-and-fold (Step 7) and refrigerated for up to 24 hours. Let sit at room temperature for 15-20 minutes before proceeding with final shaping and baking.
- Prep Time: 70 mins
- Cook Time: 25 mins
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 280 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Gluten Free Cruffins, pastry, breakfast, brunch, flaky, easy, gluten-free