Easy Gluten Free Cruffins
These scrumptious cruffins blend buttery flavors and a sweet cinnamon twist, offering a delightful pastry experience that’s gluten-free and easy to make.
Ingredients
Dough Ingredients
- 2.5 teaspoons active dry yeast
- 1 tablespoon cane sugar
- 1 cup milk Warm to 110º F
- 3 cups gluten free flour blend Use a suitable blend for best results
- 0.5 cups cane sugar
- 6 tablespoons unsalted butter Frozen
- 0.25 teaspoon salt
- 1 teaspoon pure vanilla extract
Cinnamon Sugar Topping
- 0.5 cups cane sugar For rolling
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter Melted for brushing
Instructions
Preparation
- Warm the milk to 110º F, then combine it with sugar and yeast. Let it sit until frothy (about 5 minutes).
- In a bowl, combine the gluten free flour blend, salt, and cane sugar.
- Grate the frozen butter directly into your flour mix.
- Pour in the yeast mixture along with vanilla extract and mix gently until combined.
- Roll out the dough, sprinkle the cinnamon-sugar mix, cut it into strips, and roll them up.
- Place the rolled dough in a muffin pan and let them rise for about 20 minutes.
Baking
- Preheat the oven to 200º F to keep your cruffins warm while they rise.
- Bake the cruffins in the preheated oven for 15-20 minutes until golden brown.
- Brush the warm cruffins with melted butter, then roll them in the remaining sugar-cinnamon mix for extra flavor.
Notes
Serve warm with caramel sauce or fresh berries. Store leftovers in the fridge for about 3 days or freeze for up to 2 months. Reheat in the oven for best texture.