This cruffin recipe will give you a light, flaky pastry, perfect for breakfast or brunch. Roll them in sugar, or fill and flavor them to your heart’s content!

Cruffin Recipe

How do you feel about food hybrids? You know, the ones where brownies and cookies get together to make brookies, or cookie dough gets scooped onto an ice cream cone to be eaten by the spoonful?

Well, I hope you like those kinds of things, because that’s what we’re making today. But these are one of the best hybrids out there. You see, when a croissant and a muffin love each other very much… ew. Never mind. That got weird fast. But essentially, these are a croissant/muffin crossover, and they are SO DANG GOOD.

Cruffin Recipe

They were first made popular by Mr. Holmes Bakehouse , a bakery in San Francisco. Their version features a gigantic cruffin with a variety of fillings and toppings, and they’re currently on my travel eating bucket list. Don’t tell me you don’t have one of those too? I’m pretty sure this video will make you start one, with SF at the top of the list.

These ones are a bit more simple, but you could absolutely add fillings, toppings, or different flavored sugars to the outside! It’s basically a palette to start with and go flavor crazy. Though I’m here to tell you, plain sugar ain’t too shabby either.


Tips for Successful Cruffins

  • Have you seen my post on how to make croissants? you should definitely go check it out, because it’s the basis for this recipe. It’s chock full of tips on how to successfully make croissant dough, so it allll applies to this cruffin recipe.
  • Play with your dough! I personally liked the look of a spiral with the end wrapping over and under the roll. It came out looking something like a rose. However, if you want to do a plain spiral (or be even more creative than that, go for it! Just make sure to…
  • Tuck the end of your dough securely underneath the cruffin dough before placing it in the pan. If it’s not secure, it could pop out and poke around in unsightly ways while it’s rising and baking.
  • Remember to not work the dough too much though! It’s all about balancing things with laminated dough. Warm hands will melt the butter, and you won’t get the same layered, flaky finished product if that happens.
  • Get them in the sugar as soon after baking as possible. The warmer the cruffin, the better the sugar will melt and stick to it. But please don’t burn yourself!
How to Make Cruffins
How to Make Cruffins
How to Make Cruffins

Flavoring Cruffins

  • These are coated in just plain old white sugar. But! You could flavor that sugar by rubbing in vanilla bean (scrape a pod to extract the little black seeds), citrus, or spices like cinnamon or chai. Just rub you flavoring into the sugar until it is very fragrant and well distributed.
  • Fillings are also a great option! Insert a sharp knife in the top, going down just a few inches, and move it around in a small circle. Place your filling (jellies, custards, or creams are all great options) in a piping bag, trim off the end, then insert it into the cut in the cronut and squeeze until filled.
How to Make Cruffins
Cruffin Recipe

Other Recipes You May Enjoy (click on caption to view):

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Warm, flaky cruffins (croissants and muffins in one) being rolled in sugar.


  • Author: Rebecca Neidhart
  • Total Time: 21.5 hours
  • Yield: 16 cruffins 1x


This cruffin recipe will give you a light, flaky pastry, perfect for breakfast or brunch. Roll them in sugar, or fill and flavor them to your heart’s content!


  • 1 1/2 cups (12 oz/339 g) whole milk
  • 1/4 cup (50 g) white sugar
  • 1 Tbsp. + 1 tsp. (11 g) yeast
  • 2 1/2 tsp. (15 g) sea salt
  • 4 1/4 cups (510 g) all-purpose flour, plus more for the butter block and rolling
  • 1 cup + 6 Tbsp. (310 grams) butter
  • white sugar for rolling


For the Dough: 

In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar,  and salt. Whisk them together to combine.

Warm the milk just until it is warm to the touch, and between 90° and 110°F. Add the yeast and let it sit for 5-10 minutes, or until the yeast is foamy.

Pour the milk and yeast into the mixer while it runs on slow. Continue to mix until all of the flour is incorporated, then turn it up to medium speed and mix until the dough is smooth and elastic, about 5 minutes.

Place the dough in a clean bowl, cover with a kitchen towel and let it rise for about an hour, or until it is slightly puffy and soft. Place it in the fridge for at least an hour, or overnight if you can. 

For the butter block:

Prepare two pieces of parchment paper. Lay one on your work surface and sprinkle it generously with flour. Lay out your butter on the floured parchment– it should be cold but not completely firm, or it will just break up into chunks. If you’re using sticks, cut them in half lengthwise and lay them side by side. 

Sprinkle the top of the butter generously with flour, lay the other sheet of parchment on top, and gently bash it/roll out with a rolling until it is about 8″x8.” Set it in the refrigerator until the dough is ready.

To Laminate the Dough:

On a floured surface, roll out the dough into a square about 10″x10″, then lay your butter block on top at an angle, so that you have a diamond on top of a square. Pull the edges of the dough up and around the butter, pinching at the seams to seal it in.

Next, take your rolling pin and gently tap up and down along the dough, beginning to spread out the butter and pushing it out into a more rectangular shape. Gently roll the dough in one direction strokes (not going back and forth over it) until you have a rectangle measuring 18″x10″. Fold one-third of the end of the rectangle over the center, then follow with the other end. The dough will be folded like a letter. Wrap it well in plastic wrap, then place it in the refrigerator for about 30 minutes.

Remove the rolling/folding/refrigerating process 3 times, then your dough is ready to shape.

To Shape the Cruffins:

Begin by cutting the dough in half. Instead of shaping like a traditional croissant, roll each half of the dough into rectangles a bit larger than 8″x15″, keeping the edges as straight as possible. Trim off any uneven edges, then cut them into 1″ strips lengthwise so that you have 8 1″ wide strips that are 15″ long. 

Roll each strip into a spiral, wrapping the end over the top and then securing it underneath (see pictures above). Place each roll into a muffin tin, then place it in a clean plastic bag to rise, tucking the ends of the bag under to protect the dough from drafts. Allow them to rise for 1 1/2 – 2 hours, or until the dough is soft and puffy.

Bake at 425F for about 5-8 minutes, then turn it down to 375F and continue to bake for another 20-22 minutes, or until the edges are a deep golden brown. Remove them from the oven, and allow them to cool so that you can handle them without burning your fingers. Roll the warm cruffins in white sugar, then fill or top if desired. These are best the day they’re baked.

  • Prep Time: 1 hour + 15-18 hours rest + 2 hours rise
  • Cook Time: 25-30 minutes
  • Category: Breads and Pastries
  • Method: Baking, laminating
  • Cuisine: French, American

Keywords: Cruffin Recipe, how to make cruffins,

Share This Recipe With The World!

Share on pinterest
Share on facebook
Share on twitter
Share on print
Share on email

19 thoughts on “Cruffins”

  1. Pingback: Viennese Whirls - Good Things Baking Co

  2. Pingback: Chocolate Chunk Snack Cake - Good Things Baking Co

  3. Pingback: Glazed Almond Poppy Seed Bread - Good Things Baking Co

  4. Christy Collacott

    Great recipe but heres where it gets confusing. After enclosing the butter and the first of 4 turns it states:
    “Remove the,
    rolling/folding/refrigerating process 3 times, then your dough is ready to shape. “
    It then goes on to talk about rolling each half of the dough into 8×15” rectangles.
    But I only have one dough. Do you want me to cut it in half? That doesn’t make sense to me. It would leave the layers open to squeezing butter out. But the recipe makes 16 so 2 would make sense.
    Any suggestions? It will ofcourse be too late for this batch but this recipe is a keeper, its the 2nd time Ive made it. I forgot about the discrepancy. Thanks a bunch.

    1. Rebecca Neidhart

      Hi Christy!

      Thanks for your questions, and for your honest feedback! I have to moderate and approve comments and have only just seen yours, so it should be visible now.

      You are correct–the dough should be cut in half. As the butter is chilled, it shouldn’t squeeze out of the dough but rather roll out with it. Any tiny bits of butter that end up along the edges can be pressed back into the dough. If you don’t cut the dough in half it will end up too large to roll evenly and you may have trouble with even baking across the batch. Does all of that make sense?

      I will clarify the instructions in the recipe, and really appreciate you taking the time to ask about it. And I’m so glad to hear that you’ve enjoyed the recipe! Happy baking.

  5. Thank you, these were amazing, this was my first attempt at croissant pastry so I followed your recipe precisely and the cruffins were perfect. Am attempting it again tomorrow for fathers day and going to use the one half of the pastry to try make pain aux rasins and the other will be raspberry cruffins.

    1. Rebecca Neidhart

      Thank you so much for letting me know Mia! I’m so glad you enjoyed the recipe, and am honored that you’re using it for your celebration this weekend. <3

    1. Rebecca Neidhart

      Hi Julie,

      I have never used a sheeter before (hopefully someday!) but I would recommend rolling it to the same thickness as I recommend in the recipe. Hope that’s helpful! Happy baking.

    1. Rebecca Neidhart

      Hi Steph! If you’re getting a rise of any kind, you’re probably not doing anything wrong! There are lots of variables that can affect yeast dough, so I would recommend just giving it more time. Also, if you can, place them in a a clean plastic bag so that they are somewhat protected from air and the outside doesn’t develop a dry “skin.” I hope that helps, and happy baking!

  6. Question: any time I’ve let bread dough rise in a bowl- the bowl is buttered and I roll the dough in it then lay a sheet of plastic wrap over top of bowl – you say a clean bowl- im confused-
    Thank you 😊

    1. Thanks for the question! By clean bowl, I simply meant that you don’t want to use the same one you mixed in, which may still have bits of unkneaded and rough dough. If you do choose to butter the bowl, it may have a harder time rising since the dough can’t “grip” the sides of the bowl as it grows. But it won’t hurt the dough at all!

    1. Rebecca Neidhart

      Hi Bonnie! Sorry for the delay in getting back to you. Because of the high moisture content of peaches, I wouldn’t recommend putting them into the dough. However, you can cut the centers out of the baked cruffins and fill it with pech jam or preserves if you like!

  7. I will attempt this! Can’t wait to see how they will turn out.

    (Also, The Cruffin was actually created by Kate Reid of Lune Croissanterie, in Melbourne back in 2013. Mr. Holmes Bakehouse recreated it a year later…)

  8. Pingback: Cruffin Recipe - Cake Baking

  9. Pingback: Famous California Foods

Leave a Comment

Your email address will not be published.

Recipe rating

Scroll to Top
Rebecca Instagram

Follow Me On Instagram!

I post luscious food photos and new recipes on a weekly basis.