Why You’ll Love This Recipe

I love how cruffins offer all the texture of laminated dough in an elegant individual form. They’re rich and indulgent, yet oh-so-modern and easy to serve. The layers sing with buttery flavor and crisp just right—perfect with coffee or as a special breakfast treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2¾ cups (345 g) all-purpose flour
½ cup (120 ml) warm milk (110 °F)
¼ cup (50 g) granulated sugar
2 tsp instant yeast
1 tsp salt
2 large eggs
1 ¾ sticks (14 Tbsp / 200 g) unsalted butter, cold and cut into thin slices
Optional: sanding sugar or cinnamon sugar for coating

directions

I whisk together flour, sugar, yeast, and salt in a bowl.
I whisk milk and eggs then pour into the dry ingredients, mixing until a shaggy dough forms.
I knead briefly (about 3–4 minutes) until smooth; then refrigerate the dough for 1 hour to relax.
I roll the dough into a rough rectangle (~12×18″) on a lightly floured surface. I dot the surface with half the butter slices, fold the dough in thirds like a letter, turn 90°, roll again, dot with the remaining butter, and fold again.
I chill the folded dough in plastic wrap for 30 minutes in the fridge.
I roll back into a rectangle (~12×18″), trim edges, and cut into ~12 strips (about 1½″ wide). I brush each strip with melted butter if I want extra crispness.
I tightly coil each strip around my fingers, pinch the end to seal, and place each coil upright into a non-stick or greased muffin tin. I loosely cover and let them proof 45–60 minutes until puffy.
I preheat the oven to 375 °F (190 °C). If using, I brush tops with egg wash and sprinkle sanding sugar or cinnamon sugar.
I bake for 18–22 minutes until deeply golden—and turn the tin once halfway for even color.
I remove the cruffins, let them cool 5 minutes, and then transfer to a rack. They’re best enjoyed warm.

Servings and timing

Yields: 10–12 cruffins
Prep time: ~20 minutes active + chilling and proofing time
Total time: ~3 hours (including chilling and baking)

Variations

Cinnamon-sugar swirl: Sprinkle cinnamon sugar between layers before rolling for extra flavor.
Filled cruffins: After the first bake, cool slightly, then inject vanilla pastry cream, chocolate ganache, or fruit jam.
Savory twist: Sprinkle grated cheese or herbed butter between layers before coiling for a cheesy version.
Vegan option: Use non-dairy milk and substitute butter with plant-based block butter for similar layering.

storage/reheating

I store cooled cruffins in a paper bag to retain crispness, or in a container lined with a paper towel—room temperature for 1–2 days. For longer storage, I freeze them individually wrapped; to refresh, I warm them in a 350 °F oven for 5 minutes or microwave briefly under a damp towel to soften.

FAQs

Can I simplify the laminating process?

Yes—I sometimes skip the drafts and do a simpler roll-dot-fold once—still yields layered results, though less dramatic.

Do I need cold butter?

Yes—cold butter keeps distinct layers. If it warms too much, chill the whole dough before rolling again.

Why coil instead of layering like a croissant?

Coiling creates those charming spiral edges and a tender muffin shape while still showcasing the classic layered crumb.

Can I freeze before baking?

Yes—I freeze the proofed, coiled dough in the tin, then bake from frozen adding a few extra minutes to baking time.

How do I avoid soggy bottoms?

Greasing the muffin tin is crucial. Baking one rack position above center helps crisp the bottoms nicely.

Conclusion

I adore these Cruffins with Butter‑Layered Flakiness—they give all the luxurious, buttery layers of a croissant in a charming individual format. Crafting them feels almost magical, and every spiral is a perfect little treat—ideal for brunches, coffee breaks, or making any morning feel special.

Cruffins with Butter-Layered Flakiness

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mia
Total Time: ~3 hours (including chilling and proofing)
Yield: 10–12 cruffins
Diet: Vegetarian

Print Recipe

Description

These flaky homemade cruffins combine croissant-like layers with the ease of muffin tin baking—layered, golden, and ready for your favorite fillings or toppings.

Ingredients

2¾ cups (345 g) all-purpose flour

½ cup (120 ml) warm milk (110 °F)

¼ cup (50 g) granulated sugar

2 tsp instant yeast

1 tsp salt

2 large eggs

1¾ sticks (14 Tbsp / 200 g) unsalted butter, cold and cut into thin slices

Optional: sanding sugar or cinnamon sugar for coating

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, whisk together flour, sugar, yeast, and salt.

In a separate bowl, whisk milk and eggs, then combine with dry ingredients. Mix until a shaggy dough forms.

Knead for 3–4 minutes until smooth. Refrigerate dough for 1 hour.

Roll dough to ~12×18″, dot with half the butter slices. Fold in thirds, turn 90°, roll again, add remaining butter, and fold.

Chill the folded dough in plastic wrap for 30 minutes.

Roll to ~12×18″, trim edges, cut into 12 strips (~1½″ wide). Optionally brush with melted butter.

Coil each strip tightly and place into a greased muffin tin. Cover and proof 45–60 minutes.

Preheat oven to 375 °F (190 °C). Optionally brush with egg wash and sprinkle sugar.

Bake 18–22 minutes until golden, turning tin halfway.

Cool 5 minutes in tin, then transfer to a rack. Serve warm.

Notes

For a cinnamon-sugar swirl, sprinkle sugar before rolling.

Fill post-bake with pastry cream, ganache, or jam.

Try a savory version with cheese or herbs.

Veganize using non-dairy milk and plant-based butter.

Prep Time: 20 minutes active
Cook Time: 18–22 minutes
Category: Breakfast, Brunch, Pastry
Method: Baking, Laminated Dough
Cuisine: French-inspired, Modern Pastry