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Easy Gluten Free Cruffins

Delightful gluten-free pastries combining muffins and croissants, crispy on the outside and soft on the inside, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cruffins
Course: Breakfast, Snack
Cuisine: Gluten-Free, Pastry
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2.5 teaspoons active dry yeast Ensure yeast is fresh for best results.
  • 1 tablespoon cane sugar
  • 1 cup milk, warmed to 110º F
  • 3 cups gluten free flour blend Use a gluten-free flour blend for the best result.
  • 0.5 cups cane sugar
  • 6 tablespoons unsalted butter (frozen) Grate before adding.
  • 0.25 teaspoons salt
  • 1 teaspoon pure vanilla extract
Cinnamon Sugar Topping
  • 0.5 cups cane sugar
  • 2 teaspoons ground cinnamon
  • 3 tablespoons unsalted butter (melted) For brushing.
  • 0.25 cups cane sugar For rolling.
  • 0.5 teaspoons ground cinnamon For rolling.

Method
 

Preparation
  1. Warm the milk to 110º F, then add the sugar and yeast. Let it sit until frothy.
  2. Preheat your oven to 200º F.
  3. In a bowl, combine the gluten-free flour, ½ cup cane sugar, and salt.
  4. Grate the frozen butter into the flour mixture using a cheese grater.
  5. Add the yeast mixture and vanilla extract to the dry ingredients, mixing gently until combined.
  6. Roll out the dough on a lightly floured surface and spread the sugar and cinnamon mixture over it.
  7. Cut the dough into strips and roll each strip into a tight swirl.
  8. Place the rolled dough in a muffin pan and let them rise for about 30 minutes.
Baking
  1. Bake the cruffins in the preheated oven for about 20-25 minutes or until golden brown.
  2. Brush with melted butter and roll in the sugar-cinnamon mixture while warm.

Notes

Serve warm, straight from the oven, or at room temperature. Great with butter or jam, and pairs well with coffee or tea. Store leftovers in an airtight container at room temperature for up to two days or freeze for up to a month.