Description
These delightful cruffins combine rich, buttery layers with sweet cinnamon and a velvety vanilla glaze for a treat that evokes joy and nostalgia.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 cup whole milk (or almond/oat milk)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 eggs, beaten
- 1/2 teaspoon salt
- For the Vanilla Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk or cream
Instructions
- In a large bowl, combine warm milk with yeast and 1 tablespoon of sugar; let sit for 5-10 minutes until frothy.
- In another bowl, whisk together flour, remaining sugar, and salt. Stir in melted butter and beaten eggs into the yeast mixture, then gradually add dry ingredients to form a soft dough.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm area for about 1 hour or until doubled in size.
- Punch down the dough, turn it onto a floured surface, and roll it into a ½ inch thick rectangle.
- Brush the rolled dough with melted butter and sprinkle with a mixture of cinnamon and sugar.
- Tightly roll the dough into a log and slice into equal parts (about 12); place upright in a muffin tin.
- Cover the muffin tin and let the cruffins rise for another 30 minutes.
- Preheat oven to 350°F (180°C) and bake for 18-20 minutes until golden brown.
- While baking, prepare the vanilla glaze by whisking together powdered sugar, vanilla, and milk until drizzle consistency.
- Allow cruffins to cool slightly before drizzling with the glaze.
Notes
Ensure milk is warm but not too hot to activate the yeast effectively.
Nutrition
- Serving Size: 1 cruffin
- Calories: 280
- Sugar: 16g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: cruffins, cinnamon, vanilla glaze, dessert, baking, breakfast