Crispy Cruffins Recipe Easy Homemade Cinnamon Sugar Filling Treats

Let me tell you, the scent of buttery, flaky pastry mingling with warm cinnamon sugar wafting from my oven is enough to make anyone’s mouth water. The first time I baked these crispy cruffins with cinnamon sugar filling, I was instantly hooked — the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember when I was knee-high to a grasshopper, my grandma would make the most incredible pastries from scratch, but these cruffins? They have a charm all their own. Years ago, I stumbled upon this recipe on a rainy weekend when I needed something comforting yet exciting to bake. Honestly, I wish I’d discovered them way earlier.

When my family caught wind of these treats, they couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Let’s face it — these crispy cruffins with cinnamon sugar filling are dangerously easy to make and pack pure, nostalgic comfort in every bite. Perfect for potlucks, a sweet treat for your kids, or to brighten up your Pinterest cookie board, these cruffins have become a staple for family gatherings and gifting. In the name of research, of course, I tested this recipe more times than I can count, and it never disappoints. You’re going to want to bookmark this one for sure.

Why You’ll Love This Recipe

From my experience testing and tweaking this crispy cruffins recipe, I can confidently say it hits all the right notes. Here’s why you’re going to love making these sweet treats:

• Quick & Easy: Comes together in under 2 hours, perfect for those busy mornings or last-minute dessert cravings.
• Simple Ingredients: No fancy grocery trips needed — you likely already have most of these pantry staples on hand.
• Perfect for Any Occasion: Whether it’s brunch, afternoon tea, or a cozy weekend bake, these cruffins fit right in.
• Crowd-Pleaser: Kids and adults alike rave about the crispy layers and that sweet cinnamon sugar filling.
• Unbelievably Delicious: The crispy exterior paired with the soft, buttery interior and gooey cinnamon sugar filling is pure magic.

What sets this recipe apart? It’s not just another pastry. The secret is in layering the dough like a croissant but shaping it into a muffin tin for that unique cruffin shape. The cinnamon sugar filling is generously swirled inside, giving every bite a perfectly balanced sweetness. It’s comfort food reimagined — all that flaky goodness without the fuss of traditional croissants. Honestly, this recipe makes you close your eyes after the first bite and smile. It’s a recipe you can trust to impress guests without any stress and turn a simple morning into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if needed.

• For the Dough:
• All-purpose flour – 3 ½ cups (440g) (I prefer King Arthur for consistent results)
• Active dry yeast – 2 ¼ tsp (1 packet)
• Granulated sugar – ¼ cup (50g) (adds a touch of sweetness)
• Salt – 1 tsp
• Whole milk – ¾ cup (180ml), warm (about 110°F/43°C)
• Unsalted butter – ¾ cup (170g), softened (adds richness and flakiness)
• Large eggs – 2, room temperature
• For the Cinnamon Sugar Filling:
• Granulated sugar – ½ cup (100g)
• Ground cinnamon – 2 tbsp (freshly ground if possible for best flavor)
• Unsalted butter – ¼ cup (57g), melted (helps the sugar mixture stick)
• For the Topping:
• Granulated sugar – ¼ cup (50g)
• Ground cinnamon – 1 tbsp
• Optional: powdered sugar for dusting

If you want a gluten-free option, swapping all-purpose flour with a gluten-free blend designed for baking works well, just keep an eye on the dough texture. For dairy-free, use coconut or almond milk and vegan butter substitutes — the cruffins still turn out delicious, just a bit different in texture. When it comes to cinnamon, I recommend Ceylon cinnamon for a sweeter, less harsh bite.

Equipment Needed

• Muffin tin (12-cup) – essential for shaping those perfect cruffins
• Mixing bowls – medium and large for dough prep
• Stand mixer with dough hook (optional but helpful) – I’ve made these by hand, but a mixer speeds things up
• Rolling pin – to roll out the dough evenly
• Basting brush – handy for spreading melted butter
• Kitchen thermometer – useful to check milk and dough temperature
• Plastic wrap or clean kitchen towel – for covering the dough during rises
• Cooling rack – to let your cruffins cool perfectly crisp

If you don’t have a stand mixer, no worries — kneading by hand takes a little elbow grease but works just fine. For a budget-friendly muffin tin, silicone options work too and make cleanup easier. Just remember to grease well to prevent sticking. I learned the hard way that under-greasing means a cruffin disaster (sticky, sad, and sadder). Also, keep your rolling pin lightly floured to avoid dough sticking while you roll.

Preparation Method

1. Activate the yeast: In a small bowl, combine warm milk (110°F/43°C) with sugar and yeast. Stir gently and let it sit for 5–10 minutes until foamy. If it doesn’t foam, your yeast might be old, so start over with fresh yeast.
2. Make the dough: In a large bowl or stand mixer, combine flour and salt. Add the softened butter and rub it into the flour with your fingertips until the mixture looks like coarse crumbs. Add eggs and the foamy yeast mixture. Mix on low speed until a dough forms, then knead for 8–10 minutes until smooth and elastic. If kneading by hand, dust your surface with flour and work the dough, adding tiny flour amounts if too sticky.
3. First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free spot for 1 to 1 ½ hours until doubled in size. (Pro tip: I sometimes place my bowl inside my oven with just the light on — perfect cozy spot!)
4. Prepare cinnamon sugar filling: In a small bowl, mix granulated sugar and cinnamon. Set aside.
5. Roll out the dough: Punch down the risen dough gently and place it on a floured surface. Roll it into a rectangle about 12×16 inches (30×40 cm) and roughly ¼ inch (6 mm) thick.
6. Brush with melted butter: Using a basting brush, coat the entire rectangle with melted butter. Sprinkle the cinnamon sugar filling evenly over the buttered surface, pressing lightly so it sticks.
7. Form the cruffins: Starting at the long edge, roll the dough tightly into a log. Using a sharp knife, cut the log into 12 equal slices (about 1 inch or 2.5 cm thick). Grease your muffin tin well and place each slice into a cup, spiral side up.
8. Second rise: Cover the muffin tin loosely with plastic wrap and let the dough rise again for 30–45 minutes until puffy but not doubled.
9. Bake: Preheat your oven to 375°F (190°C). Bake the cruffins for 20–25 minutes or until golden brown and crisp on the edges. Keep an eye on them — ovens vary!
10. Finish with cinnamon sugar topping: While still warm, mix the topping sugar and cinnamon. Brush each cruffin with melted butter and sprinkle the topping generously. Let cool on a wire rack.

Watch for dough that feels too sticky during rolling — a light dusting of flour can help, but too much makes the pastry tough. You want it pliable but not gummy. When baking, the cruffins should smell heavenly and have a crispy, golden-brown crust. If they brown too fast, lower the oven temperature by 10°F (5°C) and bake a bit longer.

Cooking Tips & Techniques

Here are some tips I’ve gathered through trial, error, and a few happy accidents:

• Use cold butter for layering: While this recipe uses softened butter mixed into the dough, you can experiment with cold butter chunks folded in for extra flakiness, but it requires more precise folding (like croissants). For now, softened butter works best for ease.
• Don’t rush the rises: Patience pays off here. A slow, well-timed rise develops flavor and perfect texture. If your kitchen is chilly, find a warm spot or use your oven light method.
• Roll evenly: Uneven rolling means uneven baking and filling distribution. Take your time flattening the dough to a consistent thickness.
• Grease generously: Muffin tins can be tricky — butter or non-stick spray helps the cruffins release cleanly. I once lost half a batch to sticking, and it was heartbreaking.
• Multitasking: While the dough rises, clean up or prep your cinnamon sugar filling. This keeps the kitchen flow smooth and saves time.
• Don’t overbake: Crispy but not burnt is the goal. Pull them out as soon as they’re golden and crisp on edges.

Variations & Adaptations

Want to change things up? Here are some ideas I’ve tried or thought would be fun:

• Chocolate Hazelnut Cruffins: Swap the cinnamon sugar for a swirl of chocolate hazelnut spread and chopped toasted hazelnuts. Deliciously decadent!
• Apple Cinnamon Filling: Add finely chopped sautéed apples mixed with cinnamon sugar for a fruity twist. Use fresh or frozen apples cooked with a bit of lemon juice and brown sugar.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend designed for yeast baking. The texture changes slightly but still tasty.
• Dairy-Free Version: Substitute plant-based milk and vegan butter. I’ve made this with coconut milk and vegan margarine, and it’s surprisingly good.
• Spiced Up: Add a pinch of nutmeg or cardamom to the cinnamon sugar for a warm, aromatic flavor boost.

For different cooking methods, you might try air-frying for smaller batches — just watch the time closely to avoid burning. Or bake in mini muffin tins for bite-sized cruffins perfect for parties.

Serving & Storage Suggestions

These crispy cruffins are best enjoyed fresh and slightly warm. Serve them with a cup of coffee or a glass of cold milk for the perfect pairing. If you’re feeling fancy, a dollop of whipped cream or a drizzle of honey adds a lovely touch.

Store leftover cruffins in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly and freeze for up to 1 month. To reheat, pop them in a 350°F (175°C) oven for 5–7 minutes to bring back that crispness — microwave reheating tends to make them soggy.

Flavors actually deepen after a day, so if you can wait, they taste even better the next morning! Just warm gently and enjoy.

Nutritional Information & Benefits

Each cruffin contains approximately 250–300 calories, with about 12 grams of fat, 35 grams of carbohydrates, and 5 grams of protein. The cinnamon brings antioxidant properties and a lovely warm flavor without added sugar. Using whole milk and butter contributes to richness, but you can lighten this recipe by swapping with low-fat or plant-based alternatives.

These treats are not gluten-free by default but can be adapted easily. They contain dairy and eggs, so not suitable for those with allergies to those ingredients unless substitutions are made. I find that enjoying one cruffin as an occasional indulgence fits well within a balanced diet, especially when paired with a protein-rich breakfast or snack.

Conclusion

These crispy cruffins with cinnamon sugar filling are a treasure in my recipe box. They bring together flaky, buttery layers with a cozy cinnamon-sugar punch that feels like a warm hug on a plate. You can customize them easily to suit your taste or dietary needs, making them a versatile sweet treat for any occasion.

I love how straightforward yet impressive they are — perfect for sharing or savoring solo. Give this recipe a try, tweak it with your favorite fillings, and don’t be shy about letting me know how it turns out. Your kitchen is about to smell amazing!

Go ahead and make these cruffins your next baking adventure. Trust me, you’ll want to come back for seconds (and thirds!).

FAQs

What’s the difference between a cruffin and a croissant?

A cruffin is essentially croissant dough baked in a muffin tin to create a cupcake-shaped pastry with layered, flaky texture. It’s easier to shape but just as delicious.

Can I make the dough ahead of time?

Yes! You can prepare the dough and let it rise overnight in the fridge. Just bring it to room temperature before rolling and shaping.

How do I know when the dough has risen enough?

It should roughly double in size and feel puffy to the touch. If you poke it gently, the indentation should slowly fill back.

Can I use store-bought croissant dough instead?

Absolutely! For a shortcut, store-bought dough works well, though the homemade version has a richer, more buttery flavor.

What’s the best way to store leftover cruffins?

Keep them in an airtight container at room temperature for up to 2 days or freeze for longer storage. Reheat in the oven to keep them crispy.

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