Cinnamon Cruffins with Cinnamon Sugar
By Jonah Pike
180 min
Prep
22 min
Cook
202 min
Total
12
Servings
Hard
Level
I make cinnamon cruffins as an appetizer or side dish to be eaten by hand. The twists are one of the features that makes them popular. Cinnamon sugar and dough are combined in layers and baked in muffin pans. The outside is crisp, and the inside is chewy.
The folding process is time-consuming, but if you have already made your dough and butter mixture, the actual folding is not technically difficult, and I like using a heavy rolling pin. Chill the dough if needed due to excess grease. Don't force it.
Proof the sliced rolls to about 1 inch above the muffin cup and an airy texture. Bake until fully baked and deep golden brown. Underproofed rolls will be dense. Take the pan out of the oven after baking. Let the cruffins cool in the pan for a few minutes, then transfer them to a wire rack to cool.
The last layer of melted butter adds flavor and holds the cinnamon sugar to the dough. Other flavorings you can use include other spices and jams and chocolate. My favorite is cinnamon sugar because I like the shape of the twisted dough and cinnamon flavor.
Why we keep this one around
- They offer a breakfast table for twelve that includes single-serve muffins that do not require cutting after removal from the baking tin.
- Cinnamon sugar runs through the rolled dough. Breaking apart the cookies shows streaks of cinnamon sugar.
- You can spread production over two days by refrigerating the laminated log before finishing.
- A muffin tin with 12 cups can be used to make spiral rolls without further shaping.
- Store-bought puff pastry is a quick alternative to making a laminated dough yourself if you don't have time.
- Reheating leftovers in the oven helps maintain a crunchy texture in food that has been sitting at room temperature.
Ingredients
- •4 cups all-purpose flour (plus more for dusting)
- •¼ cup granulated sugar
- •2 ¼ tsp instant yeast (1 packet)
- •1 ½ tsp salt
- •1 ½ cups whole milk (lukewarm)
- •¼ cup unsalted butter (melted, for the dough)
- •1 ½ cups unsalted butter (cold, high-fat European-style, for the butter block)
- •½ cup brown sugar (packed)
- •½ cup granulated sugar (for the filling)
- •2 tbsp ground cinnamon
- •¼ cup unsalted butter (melted, for brushing)
Instructions
- 1
Combine the flour, 1/4 cup granulated sugar, instant yeast, and salt in a stand mixer fitted with a dough hook. Add the lukewarm milk and 1/4 cup melted butter, then mix on low until a shaggy dough forms. Knead on medium speed for 5-7 minutes, until smooth and elastic.
- 2
Shape the dough into a ball and put it in a lightly oiled bowl. Cover and let rise in a warm place for about 1 hour, until doubled in size.
- 3
While the dough rises, place the 1 1/2 cups cold butter between two sheets of parchment paper. Pound and roll it into a rough 8x8 inch square, then refrigerate.
- 4
Roll the risen dough on a lightly floured surface into a 12x12 inch square. Set the chilled butter block in the center at a 45-degree angle, fold the dough corners over it, and pinch the seams closed.
- 5
Roll the dough package into a 24x8 inch rectangle. Fold the bottom third up, then fold the top third down over it. Rotate the dough 90 degrees, wrap it in plastic, and chill for 30 minutes.
- 6
Repeat the rolling, letter fold, rotation, and 30-minute chill two more times, for a total of three turns.
- 7
Roll the final chilled dough into a 12x20 inch rectangle. Brush it with melted butter and sprinkle with the brown sugar, 1/2 cup granulated sugar, and cinnamon.
- 8
Roll the dough tightly into a log from the long edge. Trim the ends, then cut the log into 12 equal pieces.
- 9
Put the pieces cut-side up in a greased 12-cup muffin tin. Cover loosely with plastic wrap and proof in a warm place for 45-60 minutes, until puffy and risen above the rim.
- 10
Preheat the oven to 400°F (200°C). Bake for 18-22 minutes, until the cruffins are deep golden brown and cooked through.
- 11
Cool the cruffins in the tin for a few minutes, then transfer them to a wire rack. Brush the slightly cooled cruffins with melted butter and roll them in cinnamon sugar to coat. Serve warm.
FAQ
Nutrition (per serving)
Calories
450
Reviews
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