Description
Discover how to make delicious Cinnamon Cruffins with our step-by-step guide. Easy to bake, best flavor, and perfect for breakfast or dessert!
Ingredients
- 1 cup (240ml) warm whole milk (105-115°F / 40-46°C)
- 1/4 cup (50g) granulated sugar, divided
- 2 1/4 teaspoons (1 standard packet) active dry yeast
- 1 large egg, room temperature
- 1/2 teaspoon salt
- 1/4 cup (56g) unsalted butter, melted and cooled (for dough)
- 3 cups (360g) all-purpose flour, plus more for dusting
- 1/2 cup (113g) unsalted butter, softened (for spreading)
- 1/2 cup (100g) granulated sugar (for filling)
- 2 teaspoons ground cinnamon (for filling)
- 1 large egg + 1 tbsp water/milk (for egg wash)
- Optional: additional cinnamon sugar for topping
Instructions
- 1. Prepare the Dough: In a large bowl, combine warm milk, 1 tbsp sugar, and yeast. Let sit 5-10 mins until foamy. Add remaining sugar, melted butter, egg, and salt. Gradually add flour and knead 8-10 mins until elastic. Place in oiled bowl, cover, and let rise 1-1.5 hours until doubled.
- 2. Shape and Butter: Punch down dough and roll into an 18×12 inch, 1/8-inch thick rectangle on a lightly floured surface. Evenly spread 1/2 cup softened butter over the dough.
- 3. Add Cinnamon Filling: In a small bowl, mix 1/2 cup sugar and 2 tsp cinnamon. Sprinkle generously over the buttered dough.
- 4. Cut and Roll Cruffins: Tightly roll the dough from a long edge into a log. Slice lengthwise down the middle. Twist the two strips together, then coil the twisted strip into a spiral. Place each into a greased muffin tin.
- 5. Second Rise: Cover loosely and let rise for 30-45 minutes until puffy. Preheat oven to 375°F (190°C).
- 6. Bake: Brush cruffins with egg wash. Bake for 18-25 minutes until golden brown. Cool slightly in tin, then transfer to a wire rack.
- 7. Optional Topping: For extra sweetness, brush cooled cruffins with melted butter and dip in additional cinnamon sugar.
- Prep Time: 1 hour 30 mins (plus rising time)
- Cook Time: 20-25 mins