Mushroom Free Cinnamon Roll Cruffins
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Learn more →Ingredients
12 servings
For the dough
- 3 cups all-purpose flour, plus more for dusting
- 2 ¼ tsp instant yeast (1 standard packet)
- 2 tbsp granulated sugar
- 1 tsp fine salt
- ¾ cup whole milk, warmed to 110°f (43°c)
- 1 large egg
- 2 tbsp unsalted butter, softened
For the butter block (lamination)
- 1 stick (½ cup) unsalted butter, cold
For the cinnamon filling
- ½ cup packed light brown sugar
- 1 ½ tsp ground cinnamon
- ¼ tsp fine salt
- 2 tbsp unsalted butter, softened
For the glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 3–4 tbsp whole milk
- ½ tsp vanilla extract
Instructions
- 1
In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, granulated sugar, and salt. Add the warmed milk and egg, then mix on low speed until a shaggy dough forms, about 2 minutes. Add the 2 tbsp softened butter and increase to medium speed, kneading until the dough is smooth, slightly tacky, and pulls cleanly from the sides of the bowl, about 6–8 minutes.
- 2
Shape the dough into a ball, place it in a lightly oiled bowl, and cover tightly with plastic wrap. Refrigerate for at least 8 hours or overnight — the cold, slow rise develops flavor and makes the dough easier to laminate.
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