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Flaky homemade gluten free cruffins on a white kitchen counter

Gluten Free Cruffins Recipe

Flaky, buttery, and irresistibly tender, these gluten free cruffins combine the best parts of croissants and muffins in one delightful pastry. Easy enough for weekend baking yet impressive enough for brunch guests, this recipe delivers bakery-quality results without the gluten.
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Course: Breakfast, Brunch, Dessert
Cuisine: American, French
Prep Time: 1 hour
Cook Time: 25 minutes
Resting Time: 45 minutes
Total Time: 2 hours 10 minutes
Servings: 12 cruffins
Calories: 285kcal
Cost: $8–$10

Equipment

  • Stand mixer with dough hook Makes mixing the sticky gluten free dough easier
  • Rolling pin For rolling the dough evenly
  • 12-cup muffin tin Use metal for best heat conduction
  • Bench scraper or sharp knife To slice dough cleanly
  • Pastry brush For brushing butter or cream
  • Instant-read Thermometer To check milk temperature
  • Wire rack To cool cruffins evenly

Ingredients

For the Dough

  • 2 cups gluten free flour blend Bob’s Red Mill 1:1 or King Arthur Measure for Measure
  • 0.5 cup almond flour Adds richness and moisture
  • 0.25 cup granulated sugar
  • 2.25 teaspoon instant yeast One packet
  • 1 teaspoon xanthan gum Skip if flour blend includes it
  • 0.5 teaspoon salt
  • 0.75 cup warm milk Dairy or non-dairy, 105–110°F
  • 2 large eggs Room temperature
  • 1 teaspoon vanilla extract
  • 6 tablespoon unsalted butter Softened and divided

For the Cinnamon Sugar Filling

  • 0.5 cup unsalted butter Melted
  • 0.75 cup brown sugar Packed
  • 2 tablespoon ground cinnamon
  • 1 pinch nutmeg Optional

For the Topping

  • 2 tablespoon melted butter
  • 0.25 cup granulated sugar
  • 1 teaspoon ground cinnamon Mix with sugar

Instructions

  • Combine dry ingredients in mixer bowl.
  • Whisk milk, eggs, and vanilla in another bowl.
  • Add wet to dry, then mix until sticky dough forms.
  • Mix in butter; knead 3–4 minutes until cohesive.
  • Cover and let rest 45 minutes until slightly puffy.
  • Roll dough into 12x16 inch rectangle.
  • Brush with butter; sprinkle cinnamon sugar.
  • Roll into a log, then slice lengthwise.
  • Twist strips and coil into muffin cups.
  • Let rest 20 minutes while preheating oven.
  • Brush with butter; bake 22–26 minutes at 375°F.
  • Cool 5 minutes, then coat with cinnamon sugar topping.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition

Serving: 80g | Calories: 285kcal | Carbohydrates: 34g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 210mg | Potassium: 95mg | Fiber: 2g | Sugar: 13g | Vitamin A: 420IU | Calcium: 55mg | Iron: 1.4mg