Churro Cruffins With Cinnamon Sugar and Dulce de Leche

Churro Cruffins bring together everything people crave in a bakery-style pastry. This recipe blends the crisp, cinnamon-sugar coating of a churro with the buttery layers of a cruffin, finished with a smooth dulce de leche center. From the first bite, Churro Cruffins feel familiar yet exciting, making them ideal for breakfast spreads, brunch tables, or dessert trays. With clear steps and pantry-friendly ingredients, this recipe shows how Churro Cruffins can come out flaky, tender, and rich without complicated techniques.

Story 

The first time I made Churro Cruffins, I wanted something that felt bakery-worthy but still comforting. Churros always bring memories of warm cinnamon sugar and street-side treats, while cruffins remind me of quiet mornings with laminated dough and coffee. Churro Cruffins combine those two ideas into one pastry that feels special without feeling fussy. As the dough bakes, the butter layers puff and separate, creating that signature cruffin shape. Once coated in cinnamon sugar and filled, Churro Cruffins become an irresistible cross between tradition and creativity. If you love cinnamon sugar cruffins and appreciate a true croissant muffin hybrid, this recipe delivers that balance with consistency and flavor.

Ingredients

To make these pastries, you only need a short list of dependable baking staples that work together for structure, flavor, and texture.

• 2 cups all-purpose flour

• 1/4 cup granulated sugar

• 1 packet (2 1/4 teaspoons) instant yeast

• 1/2 teaspoon salt

• 1/2 cup warm water

• 1/2 cup unsalted butter, at room temperature

For the cinnamon sugar coating

• 1/2 cup granulated sugar

• 2 teaspoons ground cinnamon

Optional filling

• 1 cup dulce de leche

Step-by-Step Instructions

Preparing the Ingredients

Start by measuring all ingredients before mixing. Warm the water until it feels slightly warm to the touch, not hot. Leave the butter out until soft and spreadable, which helps create clean layers later. Prepare a clean work surface and lightly dust it with flour so the dough stays manageable during kneading and rolling.

Cooking Instructions

In a large bowl, combine flour, sugar, yeast, and salt, then slowly add the warm water while mixing until a soft dough forms. Transfer the dough to the floured surface and knead for about ten minutes until smooth and elastic. Roll the dough into a rectangle, spread butter evenly across the surface, and fold into thirds like a letter. Roll out again and repeat the folding process two more times. Chill the dough for one hour. Cut into twelve equal strips, roll each into a long ribbon, and coil into a greased muffin tin. Let rise until doubled, then bake at 375°F for twenty minutes until golden. Roll warm cruffins in cinnamon sugar and fill with dulce de leche.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid rushing the chilling time, since cold dough helps maintain flaky layers. Do not over-flour the surface, which can dry out the dough. Also, resist adding filling while the cruffins are too hot, because it can melt and leak instead of staying creamy.

Pro Tips for Better Flavor

For deeper warmth, add a small pinch of nutmeg to the cinnamon sugar. Brushing the baked cruffins lightly with melted butter before coating helps the sugar stick evenly. These flaky cinnamon treats taste best the same day but still hold texture for later enjoyment.

Serving and Storage

How to Serve

Serve Churro Cruffins slightly warm with coffee or hot chocolate. They work beautifully as a brunch centerpiece or as a plated dessert with fresh fruit. Their shape and coating also make them ideal for sharing at gatherings or holidays inspired by mexican dessert pastry traditions.

How to Store Leftovers

Store cooled cruffins in an airtight container at room temperature for one day. For longer storage, refrigerate up to three days and reheat briefly in the oven. Avoid microwaving too long, as it softens the flaky layers.

Conclusion

Churro Cruffins offer the comfort of cinnamon sugar with the structure of layered pastry, making them a reliable recipe to return to again and again. Whether served as breakfast churros or an after-dinner treat, this recipe delivers bakery-style results at home with rewarding flavor and texture.

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Frequently Asked Questions

Can I make Churro Cruffins ahead of time?

You can prepare the dough and shape the cruffins the night before. Keep them covered in the refrigerator, then let them rise at room temperature before baking the next day.

What can I use instead of dulce de leche?

Pastry cream, chocolate spread, or cinnamon butter all work well. Choose a thick filling so it stays inside the cruffin after piping.

Do I need special equipment to make cruffins?

A standard muffin tin works perfectly. No special molds are required, which makes this recipe approachable for home bakers.

Churro Cruffins

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• Author: Natalie Quinn
• Total Time: 2 hours 20 minutes
• Yield: 12 cruffins 1x
• Diet: Vegetarian

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Description

Churro Cruffins blend flaky cruffin layers with cinnamon sugar and a creamy dulce de leche filling for a bakery-style pastry made at home.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons instant yeast
• 1/2 teaspoon salt
• 1/2 cup warm water
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 cup dulce de leche

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Instructions

1. Mix flour, sugar, yeast, and salt, then add warm water to form a dough.
2. Knead dough until smooth and elastic, about 10 minutes.
3. Roll dough into a rectangle, spread butter, fold into thirds, and repeat twice.
4. Chill dough for 1 hour.
5. Cut dough into 12 pieces, roll into strips, and coil into a greased muffin tin.
6. Let rise until doubled in size.
7. Bake at 375°F for 20 minutes until golden.
8. Roll warm cruffins in cinnamon sugar.
9. Fill centers with dulce de leche using a piping bag.

Notes

1. Use evenly softened butter for flaky layers.
2. Add nutmeg or vanilla to the sugar coating for deeper flavor.
3. Let cruffins cool slightly before filling to prevent melting.

• Prep Time: 2 hours
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Mexican-inspired

Nutrition

• Serving Size: 1 cruffin
• Calories: 320
• Sugar: 22 g
• Sodium: 180 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 45 mg