Description
Indulge in these delightful Easy Gluten-Free Cruffins, a perfect blend of a croissant and a muffin. With a sweet cinnamon sugar filling and a flaky puff pastry exterior, these treats are a must-try for breakfast or dessert.
Ingredients
Puff Pastry:
- 1 package (about 8 oz) gluten-free puff pastry (thawed)
Cinnamon Sugar Filling:
- ¼ cup unsalted butter (melted)
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Additional:
- Powdered sugar (for dusting)
- Nonstick spray or butter (for greasing muffin tin)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a standard 6-cup muffin tin with butter or nonstick spray.
- Prepare the Pastry: On a lightly floured surface, roll out the thawed gluten-free puff pastry into a rectangle about ¼ inch thick. Brush the entire surface with melted butter.
- Make the Filling: In a small bowl, mix the granulated sugar and cinnamon. Sprinkle the mixture evenly over the pastry.
- Roll and Shape: Roll the dough tightly from the long side into a log. Cut the log in half lengthwise to expose the layers, then roll each half into a spiral like a cinnamon roll and place into a muffin cup, cut-side facing up.
- Bake: Bake for 20–25 minutes or until golden brown and puffed.
- Finish: Let cool slightly, then dust with powdered sugar before serving.
Notes
- You can fill these with jam, chocolate spread, or nut butter before rolling for extra flavor.
- Best served warm but can be reheated in a 300°F oven for 5–7 minutes.
