Easy cruffins bake guide craft light crumb crisp crust and reliable rise with simple pro steps master mix leaven bake temps for flawless snacks
Ingredients
Scale
1 sheet gluten-free puff pastry, thawed
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 cup cream cheese, softened (optional filling)
2 tablespoons powdered sugar (for glaze)
1 teaspoon vanilla extract
1 large egg, beaten (egg wash)
1 tablespoon milk (for glaze)
1/8 teaspoon salt
1/4 cup mini chocolate chips (optional)
2 tablespoons jam (optional)
1 teaspoon lemon zest (optional)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 6‑cup or 12‑cup muffin tin with butter or a nonstick spray.
Roll out the thawed puff pastry on a lightly floured surface (use gluten-free flour). If it’s a rectangle, brush evenly with melted butter, then sprinkle with the granulated sugar and cinnamon for a visible swirl.
Roll the sheet up tightly along the long edge to form a log. Slice into 6–8 equal pieces, depending on sheet size.
Place each slice into a muffin cup, cut side up. If you’re using the optional cream cheese filling, place a small dollop in the center of each swirl, then cover with more pastry to encase it. This creates a creamy surprise in the middle.
Brush the tops with the beaten egg (or dairy-free milk for a vegan option) to encourage a glossy, golden finish. Bake 18–22 minutes, until the edges are puffed and deeply golden and the centers are set.
Cool in the pan for 5 minutes, then transfer to a rack. If you’re adding glaze, whisk powdered sugar with vanilla and enough milk to reach a drizzleable consistency, then spoon a light glaze over the warm cruffins for a pretty finish.
Notes
Flaky, croissant-like cruffins made with gluten-free puff pastry, rolled with cinnamon-sugar and optional cream cheese filling, baked in muffin cups for a morning treat.
