Description
Delightful flaky pastries filled with cinnamon sugar and topped with a sweet vanilla glaze.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup whole milk (or almond/oat milk for dairy-free)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 2 tablespoons ground cinnamon
- 1 cup granulated sugar (for cinnamon sugar mixture)
- 2 cups powdered sugar (for vanilla glaze)
- 1/4 cup milk or cream (for glaze)
- 1 teaspoon vanilla extract
Instructions
- Warm the milk until lukewarm, then combine with yeast and 1 tablespoon of sugar in a bowl and let sit for 5 minutes until frothy.
- Add remaining sugar, eggs, and melted butter; mix until combined.
- Gradually add flour until a sticky dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place in a greased bowl, cover with a towel, and let rise for about 1 hour until doubled in size.
- Meanwhile, mix together granulated sugar and cinnamon in a bowl.
- Punch down the dough, roll into a rectangle, brush with butter, and sprinkle with cinnamon sugar mixture.
- Roll tightly into a log, slice into 12 pieces, and place in a muffin tin cut side up.
- Cover and let rise for another 30 minutes.
- Preheat oven to 375°F (190°C) and bake for 15-20 minutes until golden brown.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth; drizzle over cooled cruffins.
Notes
Let dough rise in a warm, draft-free area for best results.
Nutrition
- Serving Size: 1 cruffin
- Calories: 360
- Sugar: 22g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: cruffins, cinnamon, pastries, vanilla glaze, breakfast