It’s a cross between a croissant, crescent roll, and muffin. It’s butter, flaky and oh so delicious.
You will need:
2 1/ 2 teaspoons active dry yeast
1 tablespoon sugar
1 cup milk
3 cups all-purpose flour
1/ 2 cup sugar
6 tablespoons unsalted butter frozen
1/ 4 teaspoon salt
1 teaspoon pure vanilla extract
Cinnamon Sugar layer
1/ 2 cup cane sugar
2 teaspoons ground cinnamon
3 tablespoons unsalted butter melted
Sugar Mix for Rolling Baked Cruffins In
1/ 4 cup sugar
1/ 2 teaspoon cinnamon
Yeast Mixture. Warm milk to 110º F in the microwave or pot. Water should be warm, but not hot.
Add one tablespoon of sugar and the active dry yeast. Let the mixture sit for 5 minutes until it is frothy. Preheat the oven to 200º F and then turn it off.
Cruffins. Add the flour, sugar, and salt to a large mixing bowl and whisk to blend. Use a large grater to grate the frozen butter into the flour mixture. Stir as you go so the flour coats the butter shreds. Pour the yeast mixture and vanilla extract into the dry ingredients. Mix carefully. If you need to add extra flour to work the dough, do this 1 tablespoon at a time. Dust a silicone mat or counter with flour. Remove the dough from the bowl onto the mat. Dust the top of the dough with flour if needed. Use a rolling pin to roll the dough to a rectangular shape with 1/ 4 inch thickness. Melt the butter in one bowl for 20 seconds in the microwave. Mix the sugar and ground cinnamon in a small bowl. Use a pastry brush to spread melted butter over the dough.
Sprinkle the sugar and cinnamon mixture over the butter. Use a knife to cut the dough into strips.
Roll each strip of dough carefully so the sugar mixture doesn’t spill out. Place in a greased muffin pan. Cover the pan loosely with plastic wrap and put it in the warm oven to rise for 45 minutes. Remove the cruffins from the oven and remove the plastic. Preheat the oven to 375º F.
Your cruffins should be double in size. Brush melted butter over the tops of the cruffins. This will help them get golden and slightly crisp on the outside. Bake for 25-30 minutes. Remove from the oven and place on a cooling rack. Roll the cruffin in a bowl of cinnamon sugar while it is still warm. If you want more sugar to stick, you can brush the cruffin with melted butter first.