Description

Delightfully flaky and tender, these Easy Gluten-Free Cruffins combine the flaky layers of a croissant with the shape of a muffin. Perfect for breakfast or a sweet snack, they are made with gluten-free flour and infused with cinnamon sugar for a delicious, allergy-friendly treat.

Ingredients

Dry Ingredients

2 1/2 cups gluten-free all-purpose flour (with xanthan gum if not not included)
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, cold and cubed
3/4 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1 large egg

Topping

2 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon

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Instructions

Prepare the Dough: In a large bowl, whisk together gluten-free all-purpose flour, granulated sugar, baking powder, and salt until well combined. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate small bowl, whisk the milk, vanilla extract, and egg together, then gradually add this wet mixture to the dry ingredients, stirring until a soft dough forms.
Roll and Shape the Cruffins: On a lightly floured surface, roll the dough out into a rectangle. Brush the dough surface thoroughly with melted butter and sprinkle evenly with the cinnamon-sugar mixture. Starting from one edge, roll the dough tightly into a log shape. Slice the log into 8 to 10 equal pieces.
Bake the Cruffins: Preheat your oven to 375°F (190°C). Place the cut dough pieces upright in a greased or parchment-lined muffin tin. Bake for 18 to 22 minutes or until the cruffins are golden brown on top and cooked through, achieving a flaky and tender texture.
Optional Topping: Allow the cruffins to cool slightly before serving. For extra indulgence, brush with additional melted butter and sprinkle more cinnamon sugar if desired.

Notes

Make sure your gluten-free flour blend includes xanthan gum, or add 1 teaspoon separately to help with dough elasticity.
You can use dairy or non-dairy milk depending on dietary preferences.
The butter should be cold for the best flaky texture.
Store leftover cruffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Reheat cruffins briefly in the oven or toaster oven to restore flakiness before serving.