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Easy Gluten Free Cruffins

A delightful blend of flaky croissants and sweet muffins, these Easy Gluten Free Cruffins are perfect for breakfast or brunch, and they cater to gluten-free diets.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the dough
  • 2 ½ teaspoons active dry yeast
  • 1 tablespoon cane sugar For activating the yeast
  • 1 cup milk Warm to 110º F
  • 3 cups gluten free flour blend Choose a good quality blend
  • ½ cup cane sugar For sweetening the dough
  • 6 tablespoons unsalted butter (frozen) Grated for flakiness
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
For the filling
  • ½ cup cane sugar For rolling
  • 2 teaspoons ground cinnamon
  • 3 tablespoons unsalted butter (melted) For brushing
  • ¼ cup cane sugar For rolling
  • ½ teaspoon ground cinnamon For finishing

Method
 

Preparation
  1. Warm the milk to 110º F, then add 1 tablespoon of sugar and the yeast.
  2. Let it sit until frothy — the yeast is waking up and getting excited!
  3. Preheat the oven to 200º F.
  4. Combine the dry ingredients in a bowl.
  5. Grate the frozen butter into the dry mixture.
Mixing and Rolling
  1. Pour in the yeast mixture and vanilla. Mix gently until just combined.
  2. Roll out your dough, sprinkle with the sugar-cinnamon mix, cut into strips, and roll them up.
Baking
  1. Place the rolls in a muffin pan and let them rise.
  2. Bake for about 20 minutes, then brush with melted butter and roll in more sugar-cinnamon mix for a sweet finish!

Notes

These cruffins keep well for about 3 days in an airtight container at room temperature. They can be frozen for up to 3 months. Reheat in the microwave for 10-15 seconds or in the oven at 350º F for about 5 minutes.