Ingredients
Scale
- 360 g (3 cups) 1:1 gluten-free flour blend
- 1 tsp xanthan gum (if your blend doesn’t contain it)
- 170 g (6 oz) cold butter
- 100 g (1/2 cup) sugar
- 2 tbsp ground cinnamon
- Salt (to taste)
- Water (as needed)
- Egg (optional, for sealing edges)
Instructions
- Make a slightly tacky yeasted dough using the gluten-free flour blend and chill for 30 minutes.
- Prepare a chilled butter sheet by rolling the butter between parchment to a 6×6-inch square.
- Enclose the butter in the dough for lamination and perform three single folds, chilling for 20–30 minutes between each fold.
- Roll the laminated dough into a rectangle and sprinkle the sugar and cinnamon mixture on top.
- Roll the dough tightly into a log and cut into eight 1–1.25 inch slices.
- Place slices cut-side up in a well-buttered muffin tin and proof at 80°F (27°C) for 45–60 minutes until puffed.
- Bake at 375°F (190°C) for 18–22 minutes until deep golden.
- Brush with melted butter and roll in additional cinnamon sugar while warm.
Notes
Serve warm with butter or salted caramel. These cruffins can be frozen and reheated for later enjoyment.
- Prep Time: 210 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free