If you’ve been following along here at Back Porch Paleo for any length of time, you know I don’t do things halfway and these Gluten Free Cruffins are no exception. I’m talking layers similar to that of a croissant plus the familiar handheld form of a muffin and yes, rolled in cinnamon sugar just because I can.
But here’s the real reason this post is extra important: this dough is the foundation. So many of the recipes I’ve been creating use this exact base dough. Once you’ve made these gluten free cruffins, you’re going to want it in your back pocket moving forward because the variations are endless. I’ll be linking all of those recipes here as they go live, so bookmark this one!
What Exactly Is a Cruffin?
A cruffin is exactly what it sounds like; a layered pastry similar to a croissant + a muffin hybrid. The dough is rolled, spread with butter and cinnamon sugar, then rolled up and sliced down the middle vs into cinnamon rolls before being coiled up then placed into a muffin tin to bake. The result? A beautifully spiraled, layered roll with crispy edges and a tender, pull-apart center.
The gluten free version, done right is every bit as good as the original. And I’d argue this recipe proves it.
Why You’ll Love This Gluten Free Cruffin Recipe
- Made with real, recognizable ingredients, no mystery flour blends required (though I do offer swaps!)
- Uses my signature gluten free dough the same base as my beloved G/F Dinner Rolls
- Freezer-friendly, cruffins freeze beautifully, making them great for batch baking
- Multiple variations, cinnamon sugar, chocolate, nightshade-free… this dough does it all
- Make-ahead friendly, dough can be made days ahead and refrigerated
The Secret to These Gluten Free Cruffins
Two words: MASHED POTATOES.
I know, stay with me! Adding mashed potatoes (day-old, no skins, mashed smooth with milk, butter, and salt) gives this dough an incredible elasticity and bounce that’s really hard to achieve in gluten free baking any other way. Red potatoes are my pick since the starch content is just right. And if you’re nightshade-free, mashed sweet potatoes work beautifully too.
The other hero here is Caputo Fioreglut — a gluten free flour that handles like a dream and gives you that chewy, pliable texture you’re after. King Arthur 1:1 or Bob’s Red Mill 1:1 are solid backups if you can’t get your hands on Caputo.
Ingredients You’ll Need
For the Dough
- ¼ cup whole milk, warmed to 110° (can sub almond milk or milk of choice)
- 1 Tbsp granulated white sugar (organic if desired)
- 2 tsp active dry yeast, rapid rise preferred
- ⅓ cup salted butter, softened (can sub organic shortening, such as Spectrum)
- 3 large eggs, room temperature
- ½ cup mashed potatoes, no skins – day-old is a must & room temp (can sub mashed sweet potato for nightshade-free)
- 2 tsp sea salt
- ¼ cup granulated white sugar (organic if desired)
- Zest of 1 lemon (reserve juice for another use)
- ½ cup whole milk, warmed to 110°
- 3½ cups Caputo Fioreglut GF Flour, plus more for dusting (can sub King Arthur 1:1 or Bob’s Red Mill 1:1)
- 1 egg + 1 tsp water (for optional egg wash)
For the Filling & Coating
- 1 cup salted butter, room temperature and very soft (not melted)
- 1½ cups granulated white sugar
- 1½ Tbsp ground cinnamon
Tips, Tricks & Variations for Gluten Free Cruffins
Chocolate Variation
After rolling out the gluten free cruffin dough, spread a thin layer of your favorite chocolate spread (such as Fourth & Heart Chocti) instead of — or in addition to — the cinnamon sugar filling. Optionally coat in cinnamon sugar after baking.
The Potato Situation
Red potatoes are my first choice for this dough. Their starch content gives the best bounce and elasticity. Day-old mashed potatoes are key; as the digestible starches crystallize into resistant starch and create an amazing texture. I peel, boil, then rice (see my recipe for MASHED POTATOES as well as a link to the ricer I use here) the potatoes for the smoothest result, then mix with milk, butter, and salt.
Nightshade-Free Gluten Free Cruffins
Swap the mashed potatoes 1:1 with day old mashed sweet potatoes. You may need to add an extra 3–4 tablespoons of flour to get the right dough texture.
Make Ahead Instructions
Make the dough in advance, divide it in half, wrap each half tightly in plastic wrap, and refrigerate for up to several days. When ready to bake, bring the dough to room temperature and proceed from Step 5.
Fully Coated Option
Want to coat the entire cruffin instead of just the top? You’ll need about ¼ cup additional melted butter and ¼ cup additional cinnamon sugar. Totally worth it.
Recipes That Use This Dough
This cruffin dough is the foundation and here’s where you’ll find all the variations as they go live:
- Candy Cane Cruffins — coming soon
- Pumpkin Spice Cruffins — coming soon
- Pumpkin Spice Sweet Rolls — coming soon
Gluten Free Cruffins (The Base Dough You’ll Use for Everything)
Course: Baked Goods, Breakfast, Muffin’ To It16
servings40
minutes18
minutesIngredients
- Cruffin Dough
¼ cup whole milk, warmed to 110° (can sub almond milk or milk of choice)
1 Tbsp granulated white sugar (organic if desired)
2 tsp active dry yeast, rapid rise preferred
⅓ cup salted butter, softened (can sub organic shortening, such as Spectrum)
3 eggs, room temperature
½ cup mashed potatoes, day-old & room temp; can sub mashed sweet potato for nightshade-free
2 tsp sea salt
¼ cup granulated white sugar (organic if desired)
Zest of 1 lemon (reserve juice for another use)
½ cup whole milk, warmed to 110°
3½ cups Caputo Fioreglut GF Pizza Flour, plus more for dusting (can sub King Arthur 1:1 or Bob’s Red Mill 1:1)
1 egg + 1 tsp water (for optional egg wash)
- For the Filling & Coating
1 cup salted butter, room temperature and very soft (not melted)
1½ cups granulated white sugar
1½ Tbsp ground cinnamon
Directions
- Add ¼ cup milk, 1 Tbsp sugar, and yeast to a measuring cup. Stir well and set aside to bloom for about 5–10 minutes until foamy.
- While the yeast blooms, add the softened butter, eggs, mashed potatoes, salt, ¼ cup sugar, and lemon zest to a stand mixer fitted with the whisk attachment. Mix to combine. (A hand mixer and large bowl works too!)
- Once the yeast has bloomed, add it to the egg mixture along with the remaining ½ cup of milk and 2½ cups of the flour. Mix well. Switch to the dough hook and add the remaining 1 cup of flour about ⅓ at a time while the mixer runs, until a soft dough ball forms. Depending on egg size, you may need an extra 2–3 tablespoons of flour. You’re looking for a soft, pliable dough that doesn’t stick to your finger.
- Leave the dough in the mixer bowl, cover with a damp cloth, and rest for 30 minutes. While it rests: coat a muffin tin with avocado oil and prepare your filling by stirring together the sugar and cinnamon in a shallow bowl.
- After 30 minutes, turn the dough out and divide into 8 equal portions.
- Roll one dough ball out into an approximate 10″x7″ rectangle. Spread about 1 tablespoon of softened butter evenly over the surface, then sprinkle 1–1½ tablespoons of the cinnamon sugar mixture on top, pressing it gently into the dough.
- Starting with the long side, roll the dough up into a log just like you would for a cinnamon roll.
- Using a piece of thread (or a very sharp, thin knife), cut down the center of the log lengthwise, creating two long sections. Carefully coil each section into a spiral, tucking the tail end slightly under the bottom. Place into the prepared muffin tin and repeat with the remaining dough balls. You’ll get 16 cruffins total.
- Cover the filled tin loosely with plastic wrap and set in a warm spot to rise for 15–20 minutes. Preheat your oven to 400°F.
- Brush with egg wash if using. Place in the oven and immediately reduce the temperature to 385°F. Bake for 16–19 minutes, until the edges are golden brown.
- Remove from the oven and cool in the tin for 5 minutes, then transfer to a cooling rack. While still warm, brush the tops with melted butter and roll in the remaining cinnamon sugar.
- Best the day of but they freeze wonderfully!
Frequently Asked Questions
Can I use a different gluten free flour?
Yes! Caputo Fioreglut is my top pick for its texture and performance, but King Arthur Measure for Measure 1:1 and Bob’s Red Mill 1:1 GF flour blends both work well as substitutes.
Can I make these dairy-free?
You can substitute the butter with a dairy-free alternative (such as Spectrum organic shortening for the dough) and use a non-dairy milk like almond or oat milk. The texture may vary slightly but the results will still be delicious.
Why are my cruffins flat?
The most common culprit is yeast that didn’t bloom properly. Make sure your milk is warmed to 110°F, not hotter (which can kill the yeast). Also make sure your dough had adequate rise time before baking.
Can I freeze cruffins?
Absolutely. Cool completely, then freeze in an airtight bag or container for up to 2 months. Thaw at room temperature or warm briefly in the oven.
Do I have to use mashed potatoes?
Yes! It’s a must since the potatoes are what give this dough its unique pliability. See the nightshade-free option above if potatoes are a concern.
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