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Cinnamon Cruffin
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Cinnamon Cruffin

18h 25m

This cinnamon cruffin is always a success! It's super rich due to the extra cinnamon butter.

It works well for breakfast, brunch, lunch, and coffee time. Serve it warm with ice cream or a warm fruit, drizzled with crème fraîche mixed with honey.

You can also make cinnamon or cardamom knots with this recipe as well. When you have only some left, use them to make a bread pudding, it's delicious.

  • Add 140 ml of warm whole milk, 140 ml of warm water and 500 g of all-purpose flour to a stand mixer bowl

    Step 0
  • Add 60 g of white sugar and 12 g of salt

    Step 1
  • Add 40 g of softened, unsalted butter and 11 g of fresh yeast

    Step 2
  • Mix with the dough hook attachment on low speed for 4m until the dough comes together and forms a ball

    Step 3
  • Mix the dough on medium-high speed for 6m until the dough becomes smooth and elastic

    Step 4
  • Place the dough on a clean work surface and shape it into an approximate square

    Step 5
  • Place the dough on a baking tray with parchment paper and cover it with cling film. Place it in the refrigerator for 12h to rise

    Step 6
  • Place 280 g of softened, unsalted butter on a sheet of parchment paper. Form a rectangle that is about 1 cm thick. Reserve in the refrigerator

    Step 7
  • Remove the dough from the refrigerator. Dust it with all-purpose flour and place it on a floured surface. Remove the paper and dust the other side of the dough

    Step 8
  • Roll the dough into a 26 cm x 26 cm square

    Step 9
  • Dust the butter with all-purpose flour and roll it until the rectangle is 25 cm long

    Step 10
  • Place the butter in the center of the dough. Fold the dough to meet in the middle, without overlapping

    Step 11
  • Roll the dough, lightly pressing it with only forward and back movements to make a narrow rectangle

    Step 12
  • Fold one end of the dough in about 5 cm . Fold the ether end, slightly overlapping the first fold. Fold the dough in half and rotate it. Roll it with light pressure to press the folds together

    Step 13
  • Place the dough on a baking tray with parchment paper. Cover it with cling film and refrigerate it for 30 minutes to relax it

    Step 14
  • Take the dough out of the refrigerator and let it warm up to room temperature. Lightly dust it with all-purpose flour and roll it back and forth. Apply light, even pressure until it is 1 cm thick

    Step 15
  • Fold the dough in thirds and roll it with light pressure to press the folds together

    Step 16
  • Place the dough on a baking tray with parchment paper. Cover it with cling film and refrigerate it for 30 minutes to relax it

    Step 17
  • Add 1 cup of softened butter, ¼ cup of white sugar, and 1 tsp of salt to a stand mixer bowl

    Step 18
  • Add 2 tbsp of cinnamon powder and 1 tsp of ground coffee

    Step 19
  • Whip with the paddle attachment on medium-low speed for 10m, scraping down the butter periodically until it gets fluffy

    Step 20
  • Transfer to a clean bowl. The cinnamon butter is ready

    Step 21
  • Roll the dough, using light pressure, into a 1 cm thick 20 cm x 110 cm rectangle. The croissant dough is ready

    Step 22
  • Cover the whole dough with a thin layer of the cinnamon butter

    Step 23
  • Roll the dough horizontally

    Step 24
  • Cut the roll into 3 cm thick pieces

    Step 25
  • Melt butter and grease the muffin pan generously

    Step 26
  • Preheat the oven to 240 °C

    Step 27
  • Transfer the cruffins to the muffin pan, leaving room for them to grow without touching each other during proofing. Mix 1 egg with 1 tbsp of milk to make an egg wash and brush the cruffins

    Step 28
  • Proof the cruffins draft-free for 2h at an ideal temperature of 25 °C. You should be able to tell if they are ready by carefully shaking the muffin pan and seeing if they wiggle a bit

    Step 29
  • Give each cruffin a second brush with the egg wash and bake them for 11m at 200 °C until slightly golden

    Step 30
  • Turn the heat to 220 °C and bake them for another 4m. This changes per oven, so make sure to bake for at least 15m total until cooked through and golden brown

    Step 31
  • While still hot, roll the cruffins in a mixture of 1 cup of sugar and 1 cup of cinnamon powder. The cinnamon cruffins are ready

    Step 32
  • Enjoy!

    Step 33

Yield 14 pieces

  • Butter

    Butter

    to grease
  • Cinnamon Powder

    Cinnamon Powder

    1 cup
  • Egg

    Egg

    1
  • Whole Milk

    Whole Milk

    1 tbsp
  • White Sugar

    White Sugar

    1 cup

Croissant Dough

  • All-Purpose Flour

    All-Purpose Flour

    500 g
  • Butter

    Unsalted Butter

    320 g
  • Fresh Yeast

    Fresh Yeast

    11 g
  • Whole Milk

    Warm Whole Milk

    140 ml
  • White Sugar

    White Sugar

    60 g
  • All-Purpose Flour

    All-Purpose Flour

    To dust
  • Salt

    Salt

    12 g
  • Water

    Warm Water

    140 ml

Cinnamon Butter

  • Butter

    Softened Butter

    1 cup
  • Cinnamon Powder

    Cinnamon Powder

    2 tbsp
  • Ground Coffee

    Ground Coffee

    1 tsp
  • White Sugar

    White Sugar

    ¼ cup
  • Salt

    Salt

    4 g

Equipment

  • Stand Mixer

    Stand Mixer

  • Dough Hook Attachment

    Dough Hook Attachment

  • Kitchen Scale

    Kitchen Scale

  • Rolling Pin

    Rolling Pin

  • Stand Mixer

    Stand Mixer

  • Paddle Attachment

    Paddle Attachment

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