If you’re a fan of baking experiments, or just love bringing a little bakery magic into your home kitchen, you’re going to fall head over heels for Cruffins. In this post, I’ll guide you through everything you need to know: what is a Cruffin, Cruffin origin, why Cruffins are so popular, and how to make both classic and shortcut Cruffins using store-bought dough.
Plus, I’ll share all my best tips for fillings (or going unfilled!), fun facts, and answers to every Cruffin question you can dream up.
Why You’ll Love This Cruffin Recipe
- Beginner-Friendly & Pro Tips: Whether you’re a seasoned baker or just starting out, I’ll show you two ways to make Cruffins—one from scratch and one with a shortcut, so everyone can join the fun.
- Customizable Fillings: Fill them with anything you love—fruit jams, chocolate, pastry cream, or nothing at all for that pure, buttery flavor.
- Bakery-Style Looks, Simple Steps: They look like something straight from a fancy bakery, but you can absolutely make them at home.
- Perfect for Any Occasion: Brunch, dessert, a coffee break, or a sweet surprise for guests—Cruffins fit every moment.
- Kid-Friendly Pastry: Their fun shape and endless filling options make them a hit with kids and adults alike.
History of the Cruffin
The story of the Cruffin is as layered as the pastry itself! While hybrid pastries have been around for centuries, the Cruffin was invented in 2013 at Mr. Holmes Bakehouse in San Francisco. Pastry chef Ry Stephen, inspired by the “cronut” craze (that’s a croissant-donut, for the uninitiated), wanted to create something equally buzzworthy but uniquely his own.
He took classic croissant dough, rolled it up, sliced it, and baked it in a muffin tin. The result? A pastry with the flaky, buttery layers of a croissant and the tall, spiraled shape of a muffin. It was love at first bite for customers—and soon, lines snaked around the block for a taste of this new sensation.
But the story doesn’t end there. The Cruffin’s recipe was so coveted that, in a plot twist worthy of a pastry-themed mystery novel, someone actually broke into the bakery to steal it! Despite this drama, the Cruffin’s popularity only grew, spreading to bakeries around the world and inspiring countless home bakers to try their hand at this delicious hybrid.
Cruffin Comparisons:
Croissant, Muffin, Cronut, and Danish
- 🔎 Cruffin vs. Croissant:
Both use the same buttery, laminated dough, but while croissants are shaped into crescents and baked free-form, Cruffins are rolled, sliced, twisted, and baked upright in muffin tins. This gives them their signature spiraled look and makes them easy to portion and serve. - 🔎 Cruffin vs. Muffin:
Muffins are quick breads—soft, cakey, and made with baking powder or soda. Cruffins, on the other hand, are yeasted and flaky, with a crisp exterior and tender, pull-apart layers inside. - 🔎 Cruffin vs. Cronut:
The Cronut is another pastry mash-up, combining a croissant and a donut. Cronuts are fried and often glazed, while Cruffins are baked and dusted with sugar or filled with creams and jams. - 🔎 Cruffin vs. Danish:
Danish pastries are also made with laminated dough but are typically filled before baking and shaped differently. Cruffins can be filled after baking, keeping the outside crisp and the inside gooey.
Homemade Cruffins vs. Storebought
- Homemade Cruffins:
Making Cruffins from scratch lets you control every ingredient, from the quality of the butter to the choice of fillings. You can experiment with flavors, add your own twist, and enjoy the unbeatable aroma of fresh pastry baking in your kitchen. Yes, homemade takes a bit more time and effort, but the results are absolutely worth it. - Bakery or Storebought Cruffins:
Bakery Cruffins are convenient and often beautifully crafted, but they can be pricey and aren’t always as fresh as homemade. Storebought versions (if you can find them!) may use preservatives or shortcuts that change the texture. And of course, you can’t always customize the filling or flavor to your liking. - Shortcut Cruffins:
For those days when time is tight, Pillsbury Crescent Dough (or similar) is a lifesaver. You still get gorgeous layers and that irresistible Cruffin shape, but with just a few minutes of prep. Perfect for busy mornings or last-minute brunches!
📢 Fun Facts About Cruffins
- Recipe Heist: The original Cruffin recipe was so sought-after that thieves broke into Mr. Holmes Bakehouse in 2015 and stole the recipe binder. The bakery had to recreate their recipes from scratch!
- International Fame: Cruffins have inspired bakeries from Australia to London, each adding their own spin—think matcha, caramel, or even savory cheese versions.
- Instagram Darling: Cruffins are one of the most Instagrammed pastries, thanks to their tall, swirled tops and endless filling possibilities.
- Sweet or Savory: While most Cruffins are sweet, savory versions with pesto, cheese, or even ham have become brunch favorites.
- Name Origin: “Cruffin” is a portmanteau of “croissant” and “muffin”—much like “brunch” is a blend of “breakfast” and “lunch.”
- Easy Fillings: Some bakeries fill Cruffins with flavored whipped cream, lemon curd, or even peanut butter for a modern twist.
- Home Baker’s Dream: Because Cruffins are baked in muffin tins, they’re easier to shape and bake evenly compared to free-form croissants.
- Seasonal Stars: In fall, pumpkin spice Cruffins are a hit; in spring, look for lemon curd or berry-filled versions.
💡Tips & Tricks and Cruffin Variations
- ✅ Freeze Before Baking: For the flakiest layers, chill your shaped Cruffins in the freezer for 10–15 minutes before baking. This helps the butter stay cold and creates more steam in the oven.
- ✅ Add Zest: Sprinkle lemon or orange zest between dough layers for a citrusy surprise.
- ✅ Savory Spin: Fill with pesto and cheese, or brush with garlic butter before baking for a savory treat.
- ✅ Mini Cruffins: Use a mini muffin tin for bite-sized delights—perfect for parties or kids’ lunchboxes.
- ✅ Flavor the Sugar: Roll finished Cruffins in cinnamon sugar, vanilla sugar, or even cardamom sugar for extra flavor.
- ✅ Creative Fillings: Try jams, Nutella, pastry cream, lemon curd, almond paste, or even a dollop of peanut butter.
- ✅ Decorate: Drizzle with icing, dust with powdered sugar, or top with toasted nuts for a bakery finish.
🥜 Substitutions & Allergy Info for Cruffins
- Dairy-Free: Use a high-quality vegan butter and check dough ingredients for dairy.
- Gluten-Free: Substitute with gluten-free croissant dough (homemade or store-bought).
- Nut-Free: Avoid nut-based fillings; stick to fruit jams, chocolate, or vanilla cream.
- Egg-Free: Some croissant dough recipes can be made without eggs—check your preferred recipe.
- Sugar-Free: Use a sugar substitute in the dough and for rolling, or fill with fruit-only jam.
- Vegan: Use vegan butter, plant-based milk, and a vegan croissant dough recipe.
- Keto Option: Use a keto-friendly dough and sugar substitute (note: texture will differ from classic Cruffins).
Notes for Ingredients
- Butter: The star of any laminated dough! Use the best unsalted butter you can find—European-style butters have a higher fat content and make for extra flaky layers.
- Yeast: Fresh or active dry yeast works well. Make sure it’s fresh for the best rise.
- Flour: All-purpose flour is classic, but bread flour can add extra chew.
- Pillsbury Crescent Dough: The ultimate shortcut—pre-rolled, easy to use, and surprisingly close to the real thing in texture.
- Sugar: For rolling, dusting, and a touch of sweetness in every bite.
- Fillings: Jam, Nutella, pastry cream, lemon curd, or even savory options like pesto or cheese.
How to Make Cruffins (From Scratch)
- Make the Dough: In a stand mixer (or by hand), combine flour, sugar, salt, and yeast. Add warm milk and egg. Mix until a dough forms. Knead for 5–7 minutes until smooth and elastic. Cover and let rise in a warm spot for 1 hour, or until doubled.
- Laminate the Dough: Roll the dough into a large rectangle. Spread 1/2 cup softened butter over two-thirds of the rectangle. Fold into thirds like a letter. Chill for 20 minutes. Repeat rolling, buttering, and folding two more times (for a total of three folds), chilling between each.
- Shape the Cruffins: Roll the dough out to a rectangle about 1/4 inch thick. Brush with melted butter and sprinkle with sugar (and zest/cinnamon if using). Roll up tightly from the long side. Slice into 6–8 even pieces. Cut each piece lengthwise to expose the layers, then twist and coil each half into a spiral. Place in a well-greased muffin tin, cut side up.
- Final Rise: Cover and let rise until puffy, about 45 minutes.
- Bake: Bake at 375°F (190°C) for 20–25 minutes, until golden and crisp.
- Finish: Cool slightly, then roll in sugar or dust with powdered sugar. Fill with jam, Nutella, or cream if desired
Super Easy Pillsbury Cruffins
Ingredients:
2 cans Pillsbury Crescent Dough Sheets (not separated into triangles)
1/4 cup melted butter
1/4 cup granulated sugar
Optional: cinnamon, lemon zest, fillings of choice
Instructions:
Prep Dough: Unroll both crescent dough sheets. Stack them and gently roll together to fuse.
Add Flavor: Brush with melted butter, sprinkle with sugar and cinnamon/zest if desired.
Shape: Roll up from the long side, cut into 6–8 pieces, then slice each lengthwise. Twist and coil each half into a spiral. Place in muffin tin, cut side up.
Bake: Bake at 375°F (190°C) for 15–18 minutes until puffed and golden.
Finish: Cool slightly, dust with powdered sugar, and fill if you like!
How to Store and Freeze Cruffins
Store baked Cruffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze Cruffins individually wrapped for up to 2 months. Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispness.
Filled Cruffins are best enjoyed the same day, as fillings can soften the layers over time.
To freeze unbaked Cruffins, shape and freeze in muffin tins, then bake straight from frozen (add 3–5 minutes to baking time).
FAQ about Cruffins
- Can I fill Cruffins before baking?
It’s best to fill Cruffins after baking. This keeps the outside crisp and the inside gooey. If you fill before baking, the filling may leak or weigh down the layers. - What are the best fillings for Cruffins?
The sky’s the limit! Try fruit jams, Nutella, pastry cream, lemon curd, almond paste, or even savory options like pesto and cheese. - Can I use puff pastry instead of croissant dough?
You can, but the result will be crispier and less chewy. Croissant dough gives that signature layered, tender texture. - How do I get super flaky layers?
Keep your butter cold, don’t rush the chilling steps, and freeze the shaped Cruffins briefly before baking. - Can I make Cruffins ahead of time?
Yes! You can prepare the dough and shape the Cruffins the night before, then cover and chill overnight. Bake fresh in the morning. - Are Cruffins kid-friendly?
Absolutely! Kids love their fun shape and the endless options for fillings and toppings. - Can I make Cruffins gluten-free or vegan?
Yes—use a gluten-free or vegan croissant dough, and dairy-free butter. The texture will be a little different but still delicious. - Why did my Cruffins collapse after baking?
If Cruffins collapse, they may have been underbaked or not proofed long enough. Make sure they’re golden brown and fully baked before removing from the oven.
Wrapping Up
Cruffins are more than just a trendy pastry — they’re a celebration of creativity, flavor, and the joy of baking at home. Whether you go all-in with classic laminated dough or keep things easy with store-bought crescent dough, you’ll be amazed at how bakery-worthy your homemade Cruffins turn out. Don’t be afraid to experiment with fillings, toppings, and flavors — this is a recipe where your imagination can truly run wild.
If you give these Cruffins a try, I’d love to see your creations! Tag me @debbieskitchencorner on Instagram, or leave a comment below with your favorite filling ideas. Happy baking!
Cruffin Recipe: How to Make Flaky, Buttery Croissant Muffins at Home
Discover how to make Cruffins at home with classic and shortcut methods. Includes tips for fillings, fun facts, and answers to all your Cruffin questions.
Ingredients
Instructions
-
First take the butter and slap and roll it into a 5" x 13" square. Make sure the butter is cold. Fold parchment paper and place the butter in it so it creates edges and a good and even square. Refrigerate until needed or at least until hard.
-
Add flour, small amount of sugar, yeast and salt into a mixing bowl. Mix with whisk.
Add cold milk, cold water and the small amount of butter into the bowl.
Mix on low speed for about 10 minutes.
-
Form into a ball and wrap it into plastic. Refrigerate over night.
-
On the next day take the butter slap and the dough out of the refrigerator.
Take the dough out of the wrap and place it on counter. Use rolling pin and start rolling out the dough in a rectangle shape. About double length then the butter slap.
Place the butter slap in the middle of the dough and fold each side to the middle. Use your finger to pinch the edges together.
-
First press the dough a bit and then start rolling it out to triple the length then before.
Take one side and fold it to the middle and then take the other side and fold it over. This is a single fold. Make sure to brush of the flour you used to prevent the dough from sticking to the counter. Place it in the refrigerator for 1 hour.
-
After 1 hour take the dough out of the refrigerator and repeat the previous step. 1 single fold. Again place it in the refrigerator for 1 hour.
-
Take the dough out of the refrigerator and roll it out to 8" x 16" rectangle.
Then use a ruler and make 12 pieces of 1.2" in width. Cut them with a wheel cutter or knife. Transfer the strips to a tray and chill for 20 minutes.
-
Spray baking spray in your cruffin tin or use a muffin tin if you don't have one.
-
Take two of your dough strips. Lay one flat on the counter and add the second one on top of the other, but about and inch gap difference. Then start rolling them up.
Then stretch both ends to the bottom to seal it. Press them together.
Then take your finger and press a deep hole in the middle down to the bottom. Place the roll into the muffin tin. Do this with all the steps. It should make 6 cruffins.
-
Let the cruffins rise for about 2 - 3 hours in a proofing chamber or in your oven. Temperature should be no more than 82°F.
-
After proofing, the cruffins should be now triple in size. Pre-heat oven 392°F.
Once the temperature is reached place cruffins in oven and turn down the heat to 356°F and bake for approx 20 minutes or until golden brown.
-
When ready, remove the cruffins right away from the tin. Once cooled down a bit, roll them in the bowl with sugar and let sit for at least 1 hour until serving.
You can also fill the cruffin with any filling you like.
I prefer vanilla cream or Nutella.
Enjoy these delicious crunchy cruffins!
