Gluten Free Cinnamon Sugar Cruffins

These Gluten Free Cinnamon Sugar Cruffins are a hybrid of croissant and muffin—flaky, layered, and rolled with a cinnamon-sugar hug. I’ve made them several times, dialing in chill times and lamination tricks so they rise and flake even without wheat flour. If you love the idea of a hand-held, bakery-style treat at home, this recipe delivers.

(For another spiced gluten-free loaf I enjoy, try this apple cinnamon gluten-free bread.)

Why Make This Recipe

• Incredible texture: layers that crisp on the outside and stay tender inside, unlike many gluten-free pastries.
• Crowd-pleaser: perfect for brunch, weekend baking or a bake-sale showstopper.
• Make-ahead friendly: you can laminate and freeze dough ahead to bake fresh later.
• Adaptable: easy to make dairy-free or lower-sugar without losing structure.
• Personal note: I love this recipe because it turns basic pantry ingredients into a special treat with a buttery, caramelized edge—like a warm hug in pastry form.

(This hits a similar cinnamon-filled comfort zone as these best gluten-free cinnamon rolls.)

Recipe Overview

• Prep time: 50–70 minutes active + 2–4 hours chill/proof time
• Cook time: 18–22 minutes per batch
• Total time: ~3–5 hours (including chilling/proofing)
• Servings: 8 cruffins
• Difficulty: Medium (lamination technique required)
• Method: Yeasted, laminated dough rolled into logs, sliced and baked in a muffin tin; finish by brushing with butter and rolling in cinnamon-sugar.

(If you want to swap sugars in other bakes, I often turn to recipes like this coconut sugar banana bread for inspiration.)

My Experience Making This Recipe

When I first adapted lamination for gluten-free dough, the layers were inconsistent and butter leaked. After testing, I found that a chilled butter “pocket” rolled between parchment and strategic resting between folds gives reliable layers. The result now is consistently flaky with an open, tender crumb.

How to Make Gluten Free Cinnamon Sugar Cruffins

Start by making a slightly tacky yeasted dough using a high-quality 1:1 gluten-free flour blend with 1 tsp xanthan gum per 3 cups flour (if your blend lacks it). Chill the dough for 30 minutes. Prepare a chilled butter sheet (6 oz / 170 g butter, rolled between parchment to a 6×6-inch square) and enclose it in the dough for lamination. Do three single folds (turns), chilling 20–30 minutes between each to keep butter cold. Roll the laminated dough into a rectangle, sprinkle 1/2 cup (100 g) sugar + 2 tbsp ground cinnamon, roll into a tight log, and cut into eight 1–1.25 inch slices. Place slices cut-side up in a well-buttered 8-cup muffin tin, proof at about 80°F (27°C) for 45–60 minutes until puffed, then bake at 375°F (190°C) for 18–22 minutes until deep golden. Brush with 2 tbsp melted butter and roll in additional cinnamon sugar while warm.

Expect a few stages where the dough will feel delicate—keep everything cold, work confidently, and use bench flour sparingly.

Expert Tips for Success

• Use a block-style butter for lamination and keep it very cold; soften-room butter won’t hold layers.
• Chill between turns: give at least 20–30 minutes in the fridge after each fold to prevent butter leakage. A 30-minute freeze for 10 minutes helps if your kitchen is warm.
• Measure flour by weight: aim for about 360 g (3 cups) of 1:1 gluten-free flour blend for consistent hydration.
• Proof in a warm, draft-free spot at 78–82°F (25–28°C). If your home is cooler, place the tin in an oven with just the oven light on.
• Use a non-stick or well-greased muffin tin and a sharp serrated knife to slice the log—dragging scissors through dough can squash layers. (For a quick coating technique, see this cinnamon coating tip I use on French toast sticks.)

How to Serve Gluten Free Cinnamon Sugar Cruffins

• Serve warm with a smear of room-temperature butter or a drizzle of salted caramel for contrast.
• Offer alongside coffee, chai, or a fruit compote for brunch presentation.
• Split one and add cream cheese or mascarpone with fresh berries for an indulgent snack.
• For an elegant brunch, place each warm cruffin on a small square of parchment and dust lightly with powdered sugar.

(These pair nicely with soft-toasted slices similar in flavor to this cinnamon-raisin loaf for a fuller brunch spread.)

Storage and Reheating Guide

Store cooled cruffins in an airtight container at room temperature for up to 48 hours. For longer storage, freeze individually wrapped cruffins (double-wrap with plastic and foil) for up to 2 months. To reheat from frozen, thaw at room temperature 30–60 minutes, then refresh in a 325°F (160°C) oven for 8–10 minutes; this restores crispness. From refrigerated: reheat 6–8 minutes at 325°F. Avoid microwaving alone—it makes the exterior soggy; if you must microwave briefly (15–20s) then crisp in a hot oven or air fryer at 320°F (160°C) for 3–4 minutes.

Recipe Variations

• Dairy-free: Substitute a firm, high-fat vegan butter block (chilled) for the butter. Use the same lamination process and increase chill time if needed.
• Lower sugar: Reduce filling sugar to 1/3 cup (67 g) and increase cinnamon; finish with a light glaze of maple syrup.
• Chocolate-cinnamon: Add 1/4 cup mini chocolate chips to the filling or spread a thin layer of chocolate-hazelnut spread before rolling.
• Savory twist: Omit cinnamon sugar and fill with herbed butter and grated cheddar for a savory cruffin—reduce proofing time slightly.

Nutritional Highlights

• Gluten-free: This recipe uses gluten-free flour, making it suitable for those avoiding gluten; always confirm your blend is certified if celiac is a concern.
• Calorie note: Cruffins are a richer pastry (butter-forward); enjoy them as an occasional treat—one cruffin is a reasonable portion.
• Allergen information: Contains dairy and eggs in most versions; replace butter and use an egg substitute if avoiding those allergens. Check your gluten-free flour for cross-contamination warnings.

Troubleshooting Common Issues

• Dense texture: Likely underproofed or too much flour. Solution: proof until visibly puffed (45–60 minutes) and weigh flour for accuracy.
• Butter leaking during lamination: Butter was too warm. Solution: chill the dough and butter, work quickly, and chill 20–30 minutes between folds.
• Soggy bottom after baking: Could be underbaked or crowded tin. Solution: bake on middle rack, give cruffins space, and ensure oven temp is accurate (use an oven thermometer).

Frequently Asked Questions

Q1: Can I make the dough ahead and freeze it?
A1: Yes. After the final fold, wrap the dough tightly in plastic and freeze for up to 1 month. Thaw overnight in the fridge, roll, fill, slice, proof, and bake as directed. Freezing raw dough preserves layers well and lets you bake fresh cruffins on demand.

Q2: What gluten-free flour blend works best?
A2: Use a reliable 1:1 cup-for-cup blend that contains a binder (or add 1 tsp xanthan gum per 3 cups if missing). Blends with rice flour, tapioca starch, and potato starch give good structure. Avoid single-flour formulas (like straight rice flour) for laminated dough.

Q3: How do I prevent the filling from leaking out?
A3: Use a relatively dry cinnamon-sugar filling (mix sugar and cinnamon without added butter inside the roll). Brush the inside seam of the log with a little beaten egg or a bit of water to seal edges before slicing, and press the bottom of each slice into the tin to support it during proofing.

Q4: Can I make mini cruffins?
A4: Yes. Use a mini muffin tin and slice the log thinner (about 3/4-inch thick). Reduce baking time to 12–15 minutes and check for deep golden color. Proofing time may be slightly shorter—watch for puffiness.

Conclusion

If you want a reference for a buttery, flaky gluten-free approach that inspired some of these techniques, check out this helpful take on cruffins: Buttery Flaky Gluten Free Cruffins – Fearless Dining.

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