Easy Gluten-Free Cruffins Recipe: A Delicious Twist on Classics

When I first stumbled across the concept of cruffins, I knew I had to try making them gluten-free! Admittedly, my first attempt ended in a flour explosion, and my kitchen looked like a disaster zone. But after some experimenting, I refined my technique, and now I can say that these Easy Gluten-Free Cruffins are a decadent treat perfect for breakfast or an afternoon snack. They boast a warm, fluffy center that’s infused with the sweet, comforting flavors of cinnamon and sugar. Plus, they make your house smell divine while they’re baking!

What Makes This So Good:

• Fluffy Delight: The combination of yeast and gluten-free flour creates a tender, airy texture.
• Sweet Swirls: The cinnamon-sugar filling is a delightful surprise with every bite.
• Endless Customization: You can easily swap out ingredients to fit your dietary needs or preferences.

Ingredients:

1. 2 ½ teaspoons active dry yeast
2. 1 tablespoon cane sugar
3. 1 cup (240 ml) milk (see notes below)
4. 3 cups (360 g) gluten-free flour blend (see note!)
5. ½ cup (100 g) cane sugar
6. 6 tablespoons (85 g) unsalted butter, frozen
7. ¼ teaspoon salt
8. 1 teaspoon pure vanilla extract
9. ½ cup (100 g) cane sugar (see note)
10. 2 teaspoons ground cinnamon
11. 3 tablespoons (42 g) unsalted butter, melted
12. ¼ cup (50 g) cane sugar
13. ½ teaspoon ground cinnamon

Smart Swaps:

• Dairy-Free Milk: Substitute with almond or oat milk for a dairy-free version.
• Sugar Alternatives: Use coconut sugar or monk fruit sweetener for a lower glycemic index.
• Flour Blend: A homemade gluten-free blend can work if it contains xanthan gum.

Sourcing Tips:

• Look for a gluten-free flour blend that contains a mix of different flours (like rice and tapioca) for the best texture.
• Ensure your yeast is fresh; you can check by adding a bit to warm water with sugar — it should foam up!

Directions:

1. Prepare the Yeast: Warm the milk in a saucepan to about 110º F (43º C). Add the tablespoon of cane sugar and yeast, and let it sit until frothy (about 5-10 minutes).
2. Preheat the Oven: While the yeast activates, preheat your oven to 200º F (93º C) for rising the cruffins.
3. Mix the Dry Ingredients: In a large bowl, combine the gluten-free flour, ½ cup cane sugar, and salt.
4. Add the Butter: Grate the frozen unsalted butter directly into the flour mixture until it resembles coarse crumbs.
5. Combine Wet Ingredients: Add the frothy yeast mixture and vanilla extract to the dry ingredients. Mix gently until just combined.
6. Shape the Dough: Roll out the dough onto a floured surface. Mix together the ½ cup cane sugar and 2 teaspoons ground cinnamon, and sprinkle it evenly over the dough. Cut it into strips (about 2 inches wide) and roll each strip loosely.
7. Muffin Time: Place the rolled strips into a muffin pan, cut-side up. Cover with a cloth and let rise in the warm oven for about 30-45 minutes, or until they’ve puffed up.
8. Bake: Increase the oven temperature to 375º F (190º C) and bake for 20-25 minutes, or until golden brown.
9. Finish Them Off: Brush the warm cruffins with melted butter, then roll them in a mixture of ¼ cup cane sugar and ½ teaspoon cinnamon.

Pro Tips:

• Make-Ahead: Prepare the dough ahead and refrigerate it overnight before rolling. This makes mornings a breeze!
• Transport: Place them in an airtight container for easy travel to gatherings or picnics.
• Re-Crisping: To restore the lovely crisp texture, pop them in the oven for a few minutes at 350º F (175º C) before serving.

Variations:

1. Chocolate Chip Cruffins: Add mini chocolate chips to the cinnamon-sugar mix.
2. Fruit-Infused: Fold in dried fruit like raisins or cranberries for added sweetness.
3. Nutty Crunch: Add chopped nuts into the dough for a delightful crunch.

Serving Suggestions:

These cruffins are delightful on their own or served with a dollop of fresh whipped cream or fruit preserves. Pair them with a warm cup of coffee or tea for the perfect start to your day.

Storage and Reheat:

Store any leftover cruffins in an airtight container at room temperature for up to 2 days. To reheat, simply pop them in the microwave for 10-15 seconds or place them in a preheated oven at 350º F (175º C) for about 5 minutes to regain their crispiness.

FAQs:

Can I use other flour blends?
Absolutely, just be sure they are gluten-free and have a good structure.

What if I don’t have frozen butter?
If you don’t have frozen butter, keep it refrigerated until you need it. Use cold butter and cut it into the flour quickly.

Can I make these vegan?
Yes, simply substitute the butter with vegan alternatives and use plant-based milk.

With these tips and tricks, I hope you feel excited to tackle this Easy Gluten-Free Cruffins Recipe! Enjoy the deliciousness that awaits in your kitchen!

Easy Gluten-Free Cruffins

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A decadent gluten-free twist on cruffins, featuring a fluffy center with sweet cinnamon and sugar.

• Total Time: 45 minutes
• Yield: 12 cruffins

Ingredients

Scale 1x2x3x

• 2 ½ teaspoons active dry yeast
• 1 tablespoon cane sugar
• 1 cup (240 ml) milk
• 3 cups (360 g) gluten-free flour blend
• ½ cup (100 g) cane sugar
• 6 tablespoons (85 g) unsalted butter, frozen
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• ½ cup (100 g) cane sugar
• 2 teaspoons ground cinnamon
• 3 tablespoons (42 g) unsalted butter, melted
• ¼ cup (50 g) cane sugar
• ½ teaspoon ground cinnamon

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Instructions

1. Warm the milk in a saucepan to about 110º F (43º C). Add the tablespoon of cane sugar and yeast, and let it sit until frothy (about 5-10 minutes).
2. Preheat your oven to 200º F (93º C) for rising.
3. In a large bowl, combine the gluten-free flour, ½ cup cane sugar, and salt.
4. Grate the frozen unsalted butter directly into the flour mixture until it resembles coarse crumbs.
5. Add the frothy yeast mixture and vanilla extract to the dry ingredients. Mix gently until just combined.
6. Roll out the dough onto a floured surface. Sprinkle with the ½ cup cane sugar and 2 teaspoons ground cinnamon, then cut into strips and roll each strip loosely.
7. Place the rolled strips into a muffin pan, cut-side up. Cover with a cloth and let rise in the warm oven for about 30-45 minutes.
8. Increase the oven temperature to 375º F (190º C) and bake for 20-25 minutes, or until golden brown.
9. Brush the warm cruffins with melted butter and roll in a mixture of ¼ cup cane sugar and ½ teaspoon cinnamon.

Notes

Dairy-free options available, and make-ahead tips included for convenience.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Gluten-Free
• Diet: Gluten-Free, Vegetarian