A cruffin is a cross between a croissant and a muffin. It takes the texture from the croissant and the shape from the muffin.

The result is a flaky and buttery pastry that stays very moist and smell divine. The cinnamon gives the cruffins a warm and cosy aroma that fills the entire home while baking. The sugar adds a lovely crunchy texture.

There are two method to prepare the cruffins: you can use croissant dough (homemade or ready-made), cut it into strips and shape them into cruffins sprinkled with sugar and cinnamon or, like me, prepare a dough from scratch and create all the beautiful layers of butter and cinnamon with a little more patience, rolling out the dough into thin and long strips, brush with butter and sprinkle with sugar and cinnamon.

This time I won’t say it’s an easy recipe because it takes time and you need to be precise but you will love the final result, I promise!

Cinnamon cruffins - close up

I made this recipe in collaboration with my lovely friend Monica that has a beautiful food blog. Few days ago she sent me a text saying she was baking some cruffins and because I’m a sweet tooth I decided with her to prepare them too. Together we decided to do the 2 different methods: she made the croissant recipe (she is a pastry chefso she prepares a perfect croissant dough)and I used the other cruffin method. So if you fancy trying also her recipe please visit her blog Aroma di mandorle .

Cinnamon cruffins

Prep Time:1 hour
Cook Time:15/20 minutes
Passive Time:about 2 hours
Servings:12 cruffins


  • plain flour: 250 grams
  • strong bread flour: 250 grams
  • unsalted butter softened: 50 grams
  • salt: 10 grams
  • caster sugar: 50 grams
  • water: 175 grams
  • medium eggs , about 1 and a half egg*: 90 grams
  • dry yeast or 25 grams fresh yeast: 7 grams
  • ground cinnamon , as needed
  • granulated sugar: 100 grams
  • unsalted butter softened, plus some extra for greasing: 120/150 grams


  1. Put flour, salt, sugar, butter, eggs and fast rising yeast (see the notes for the yeast) in the bowl of a stand mixer with the hook attachment. Start the mixer at medium speed and slowly add the water. Knead until you have a soft and smooth dough.
  2. Stop the mixer, transfer the dough on the table and form a ball. Put it into a slightly floured bowl and cover with cling film. Allow to rise for 1 hour or until it doubles its volume.
  3. When ready dust the working surface with a little flour and place the dough on it. Divide it into 6 equal sized pieces (about 140 grams each, I suggest to weigh them ) and cover with a towel.
  4. Roll out a piece of dough into a long thin strip measuring about 50x15 cm. Grease a 12-hole muffin tin with butter.Spread with about 30 grams of softened butter using a silicone brush (or your fingertips, DO NOT use a knife otherwise you will damage the dough). Sprinkle with granulated sugar and cinnamon then roll the strip very tight.
  5. Cut the roll in half lengthwise and roll the two pieces into a rose-shape spiral, keeping it cut-side up and pinching the bottom with your fingertips. Put each cruffins in a hole of the muffin tin and repeat the process with the remaining pieces of dough. (See the step by step picture in the gallery at the bottom of the recipe)
  6. Cover the muffin tin with a kitchen towel and let the cruffins rise in a warm place for about 45 minutes.
  7. Bake into the preheated oven at 180°C for 15/20 minutes or until golden.


* to weigh the eggs break 2 eggs in small bowl, beat them a little then weigh 90 grams.

** you can use regular active dry yeast or fast-rising dry yeast (also know as easy-bake, quick-rice, bread machine yeast). If you use the regular one follow the instruction on the package to active it.
If you use the fast-rising yeast just add it to the dry ingredients when you start preparing the dough