Cruffins are a modern pastry that originated in Australia, often described as a cross between a muffin and croissant. However it actually only consists of croissant dough but it is baked in a muffin tin, giving it an attractive swirly muffin like appearance.
The dough is made using flour, yeast, sugar, butter, salt and milk and is rolled up before placing into the muffin tins for baking.
Due to the complexity and time it takes to prepare croissant dough, many bakers prefer to make cruffins using store bought puff pastry dough or croissant dough. Cruffins come in many flavors, numbering into the hundreds.
They can be stuffed with fillings within the rolls of the dough itself before baking, filled with jams and creams after baking or covered with toppings. They can also be either sweet or savory.
Origin & Cultural Significance
Cruffins first appeared in Australia in 2013, although they were later trademarked and made popular in the US by pasty chef Ry Stephen. Its original creator is Baker Kate Reid from the Lune Croissanterie and, in her cookbook, Kate explains that the original cruffin came about as a way to use up left over pastry trimmings from making croissants.
It was trademarked in San Francisco, US between 2015-2016. In the US, cruffins have become increasingly popular as an Easter treat. The word Cruffin was first trademarked by a large commercial food company in the US in 1993 but it does not appear that any real cruffin pastry was created at that time.
Cruffin Recipe
Cruffins are a modern pastry that originated in Australia, often described as a cross between a muffin and croissant.
Ingredients
- 8 oz. tube refrigerated crescent roll sheets - 3
- Unsalted butter, softened - 6 tbsp
- Granulated sugar - 1 cup
- Ground cinnamon - 1 tbsp
Instructions
- Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
- Working on a lightly floured surface, roll out each tube of dough to a 12×16-inch rectangle.
- Spread 2 tablespoons of softened butter evenly over each sheet of dough.
- In a small bowl, whisk together the sugar and cinnamon.
- Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough.
- Set aside the remaining cinnamon-sugar mixture to use for topping later.
- Starting on the long end of the dough sheet, tightly roll it up into a log.
- Cut the log in half, creating two shorter logs.
- Cut each of those shorter logs in half lengthwise, giving four sections of dough.
- Repeat with the remaining two sheets of dough. There will be 12 sections of dough.
- Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
- Place into the prepared muffin tin. Repeat with the remaining 11 sections.
- Bake for 18-20 minutes, or until golden brown.
- Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 184Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 78mgCarbohydrates: 25gFiber: 1gSugar: 18gProtein: 1g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.