Gluten Free Cinnamon Sugar Cruffins
Delightful gluten-free pastries that combine the flaky texture of croissants with the simplicity of muffins, all dusted with cinnamon sugar for a cozy fall treat.
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour Ensure it's a blend with xanthan gum for best texture.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted Can be replaced with dairy-free alternative.
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Cinnamon Sugar Filling
- 1 tablespoon ground cinnamon For filling.
- 1/4 cup sugar For cinnamon sugar topping.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
- In a bowl, whisk together gluten-free flour, baking powder, and salt.
- In another bowl, mix melted butter, milk, sugar, eggs, and vanilla extract until smooth.
- Gradually add dry ingredients to wet ingredients, stirring until just combined.
- In a small bowl, mix ground cinnamon with additional sugar for the filling.
Assembly and Baking
- Take a small portion of dough, flatten it into a rectangle, sprinkle with cinnamon sugar filling, then roll it up tightly.
- Place the rolled dough into the muffin tin standing upright and repeat until all dough is used.
- Bake for 20-25 minutes or until golden brown, checking with a toothpick to ensure it's baked through.
- Allow to cool slightly before dusting with remaining cinnamon sugar and serve warm.
Notes
For best results, use quality gluten-free flour. Layering the dough correctly is essential for the flakiness. Feel free to adjust the sweetness of the topping to your preference.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 8g
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