Cinnamon Cruffins
Croissant dough baked as a muffin with a cinnamon swirl, rolled in cinnamon sugar. Crisp, flaky pastry with a buttery and fluffy interior. The perfect way to start your morning!
- Prep time
- 2 hr
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 500 g Bread flour (3 3/4 cup)
- 55 g White sugar (1/4 cup)
- 5 g Salt (1 1/2 tsp)
- 130 g Water (1/2 cup 2 tsp)
- 130 g Whole milk (1/2 cup)
- 50 g Unsalted butter (I), softened (1/4 cup)
- 10 g Instant yeast (2 1/4 tsp)
- 250 g Unsalted butter (II), softened (1 cup 2 tbsp)
- 200 g White sugar (1 cup)
- 1 tbsp Ground cinnamon
- 20 g Unsalted butter, melted (1 1/2 tbs)
Instructions
- 1
Combine flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, mix to combine
- 2
Add water and milk to the flour mix on low until the dough comes together into a rough ball
- 3
Add the butter, increase speed to medium-high and continue to mix for 10 minutes
- 4
The dough should be smoother and more elastic, but not completely smooth
- 5
Remove dough, grease bowl and cover with cling wrap
- 6
Place in the fridge to proof overnight, or a minimum of 6 hours
- 7
Fold a large sheet of baking paper into a 20 x 15cm rectangle
- 8
Add the butter to the centre of the baking paper and fold up the rectangle to enclose the butter
- 9
Using a rolling pin roll the butter into the shape of the baking paper, making sure to get into the corners as well
- 10
Place the butter in the fridge to set for 30-45 minutes. The butter should be chilled and firm, but not rock solid
- 11
Add sugar and cinnamon to a bowl, whisk to combine
- 12
Remove your dough from the fridge and roll out into a rectangle that will enclose your butter block (see illustrated image above)
- 13
Fold the corners of the dough in and pinch the edges to fully enclose the butter in the dough
- 14
Flip the dough so the edges face the benchtop and roll the dough out into a 20 x 60cm rectangle
- 15
Flip the dough over again so the edges face up and perform a single fold by visually dividing the dough into thirds and folding the top and bottom third into the centre (see illustration above)
- 16
Cover in cling wrap and place in the fridge for 20 minutes
- 17
Remove from fridge and roll out into a 20 x 60cm rectangle
- 18
Perform a double fold by visually dividing the dough into fourths and folding the top and bottom forth towards the centre line, then fold in half (see illustration above)
- 19
Cover in cling wrap and place in the fridge for 20 minutes
- 20
Remove from fridge and roll into a 20 x 60 cm rectangle
- 21
Perform a single fold again (see step 4)
- 22
Cover in cling wrap and place in the fridge for 45 minutes
- 23
Grease 10 holes of a muffin/cupcake tray
- 24
Remove from fridge and roll into a 25 x 40cm rectangle
- 25
Brush the dough with melted butter
- 26
Sprinkle with 1/3rd of the cinnamon sugar, pressing the sugar into the dough
- 27
Trim the edges, then cut the dough into ten 4cm strips
- 28
Roll them into swirls
- 29
Place each swirl into a cavity and cover the tray loosely with cling wrap
- 30
Leave at room temperature to proof for 1-2 hours, until puffy and 1.5X in size (the layers will begin to separate)
- 31
Preheat the oven to 190C / 375F
- 32
Bake the cruffins for 18-20 minutes, until puffed and golden brown
- 33
Remove from oven and unmould (I use a fork to pull them out of the tray)
- 34
Immediately roll in the cinnamon sugar
- 35
Enjoy!