Gluten Free Cruffins
These Easy Gluten Free Cruffins are a delightful bakery treat featuring crispy edges, flaky layers, and a sweet cinnamon swirl—perfect for brunch without the fuss of traditional pastry making.
Ingredients
For the Dough
- 2.5 cups gluten free all-purpose flour blend with xanthan gum Use a trusted blend.
- 1 tablespoon sugar For sweetness in dough.
- 1 teaspoon fine salt Enhances flavor.
- 1 cup cold unsalted butter, in 1/2 inch cubes Must be cold for flaky layers.
- 3/4-1 cup ice-cold water Adjust as needed.
- 1 teaspoon lemon juice or apple cider vinegar For flavor and dough stability.
For the Filling
- 1/2 cup sugar For cinnamon sugar mixture.
- 2 teaspoons cinnamon Seasoning for filling.
- 4 tablespoons softened butter To spread on the dough.
Instructions
Preparation of Dough
- In a mixing bowl, whisk together gluten free flour, sugar, and salt.
- Add cold butter cubes and pinch them into flat pieces.
- Gradually stir in cold water and lemon juice until the dough comes together.
- Shape the dough into a rectangle, wrap it, and chill for 30 minutes.
- Roll the chilled dough into a long rectangle, fold like a letter, rotate, and repeat three more times, chilling if the butter softens.
Assembly and Baking
- Preheat the oven to 400°F and grease a standard muffin tin.
- Roll the dough into a 9x18 inch rectangle and spread a thin layer of softened butter.
- Sprinkle cinnamon sugar filling evenly over the buttered dough.
- Roll up from the long side into a tight log and slice in half lengthwise.
- Twist each half and coil into muffin cups.
- Bake cruffins for 18 to 22 minutes or until puffed and golden.
- Cool in the pan for 5 minutes before rolling warm cruffins in cinnamon sugar.
Notes
Chill the dough if it feels sticky and use light hands to maintain the flaky layers. For dairy-free, use plant-based butter and skip egg wash. These cruffins can be frozen and reheated.