Ingredients
- 3 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 cup whole milk (or almond/oat milk for dairy-free)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar (plus more for filling)
- 2 teaspoons ground cinnamon
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup powdered sugar (for glaze)
Instructions
- In a bowl, combine warm milk, sugar, and yeast. Allow it to sit for about 5–10 minutes until foamy.
- In a large mixing bowl, whisk together flour and salt. Add the yeast mixture and eggs, mixing until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5–7 minutes until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size—about 1 hour.
- Once the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick.
- Spread softened butter across the dough, then sprinkle generously with a mixture of sugar and cinnamon.
- Starting from one long edge, roll the dough tightly into a log. Cut into pieces about 2 inches wide.
- Place each piece upright in a greased muffin tin and let them rise again for 30 minutes.
- Preheat your oven to 375°F and bake for 15–20 minutes until golden brown and fragrant.
- While the cruffins cool, whisk together powdered sugar and vanilla extract, adding milk as needed for your desired consistency.
- Once cooled, drizzle the glaze over the cruffins and serve warm.
Notes
For a lighter option, consider substituting all-purpose flour with bread flour. Vegan butter can be used for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian