There’s something magical about walking into a bakery and being greeted by the intoxicating aroma of butter and cinnamon. That’s exactly the experience I want to bring to your kitchen today with these incredible Apple Butter Cruffins. If you’ve never heard of cruffins before, you’re in for a treat! These delightful pastries combine the flaky layers of a croissant with the shape and portability of a muffin, creating a hybrid that’s greater than the sum of its parts.
When you add homemade apple butter to the equation, the result is nothing short of spectacular. I’ve spent years perfecting this recipe, and I’m thrilled to finally share it with you. The combination of spiced apple butter swirled between buttery, flaky pastry layers creates a breakfast treat that will make you the star of any brunch gathering.
What Exactly Is a Cruffin?
Before we dive into the recipe, let’s talk about what makes a cruffin so special:
Croissant dough : The base of any cruffin is laminated dough—the same buttery, layered dough used to make croissants. Muffin shape : Instead of being shaped into a crescent, the dough is rolled, twisted, and baked in muffin tins. Versatile fillings : While traditional croissants are often plain or filled with chocolate, cruffins can be filled with all sorts of sweet or savory ingredients.
Cruffins originated in San Francisco around 2013 and quickly took the pastry world by storm. I first encountered them during a trip to the Bay Area and immediately knew I had to learn how to make them at home. Hundreds of batches later, I’ve created this apple butter version that perfectly celebrates fall flavors while being enjoyable year-round.
The Magic of Homemade Apple Butter
Apple butter isn’t actually butter at all—it’s a concentrated apple spread made by slowly cooking apples until they caramelize into a thick, spreadable consistency with intense flavor. While you can certainly use store-bought apple butter for this recipe, I highly recommend making your own if you have the time.
The depth of flavor in homemade apple butter is unmatched, and it gives these cruffins an authentic, rustic quality that’s hard to achieve with commercial versions. Plus, making your own allows you to control the sweetness and spice levels to perfectly match your preferences.
The Complete Apple Butter Cruffins Recipe
This recipe has three main components: the apple butter (which can be made ahead of time), the croissant dough, and the assembly process. Don’t be intimidated by the number of steps—I’ll walk you through each one carefully.
Homemade Apple Butter
Ingredients:
- 3 pounds (about 8-10) mixed apples (I prefer a combination of Honeycrisp, Granny Smith, and Gala)
- 1/2 cup apple cider
- 3/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon fresh lemon juice
Instructions:
- Peel, core, and roughly chop the apples.
- Combine all ingredients except vanilla and lemon juice in a large slow cooker.
- Cook on low for 8-10 hours, stirring occasionally if possible.
- Once apples are very soft and dark brown, blend using an immersion blender (or transfer carefully to a standard blender).
- Return to slow cooker and cook uncovered on low for another 1-2 hours to thicken.
- Stir in vanilla and lemon juice.
- Allow to cool completely before using in cruffins. This can be made up to 2 weeks ahead and stored in the refrigerator.
Croissant Dough
Ingredients:
- 4 cups (500g) all-purpose flour
- 1/3 cup (67g) granulated sugar
- 2 teaspoons salt
- 2 1/4 teaspoons instant yeast
- 1 1/4 cups (300ml) cold milk
- 2 cups (450g) unsalted European-style butter (high fat content), cold
Instructions:
Day 1: Make the Dough
- In a large bowl, whisk together flour, sugar, salt, and yeast.
- Pour in cold milk and mix until a shaggy dough forms.
- Turn onto a lightly floured surface and knead for 3-4 minutes until smooth.
- Shape into a rectangle, wrap in plastic, and refrigerate overnight (at least 8 hours).
Day 2: Laminate the Dough
- Place butter between two sheets of parchment paper and beat with a rolling pin until malleable but still cold.
- Shape butter into a 7×7 inch square, wrap, and refrigerate for 20-30 minutes.
- Roll chilled dough into an 11×11 inch square.
- Place butter square in the center of the dough at a diamond angle.
- Fold the corners of the dough over the butter to enclose it completely.
- Roll the dough into a rectangle about 8×24 inches.
- Fold the dough like a letter: bottom third up, top third down.
- Turn 90 degrees, roll out again to 8×24 inches, and fold like a letter again.
- Wrap in plastic and refrigerate for 1 hour.
- Repeat steps 7-9 two more times, refrigerating for 1 hour between each set of folds.
- After the last fold, refrigerate overnight.
Assembly and Baking
Additional Ingredients:
- 1 cup homemade apple butter
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 egg, beaten (for egg wash)
- 2 tablespoons unsalted butter, melted
Equipment:
- 12-cup muffin tin
- Pastry brush
- Rolling pin
- Sharp knife or pizza cutter
Instructions:
- Remove dough from refrigerator and roll into a rectangle approximately 12×24 inches and 1/8 inch thick.
- Spread apple butter evenly over the entire surface, leaving a 1/2-inch border.
- Starting from the long edge, roll the dough tightly into a log.
- Cut the log in half lengthwise, creating two long strips with layers exposed.
- Cut each strip into 6 equal pieces (12 total).
- Take each piece and twist it twice, then place into a greased muffin cup, tucking the end underneath.
- Cover loosely with plastic wrap and let rise in a warm place for 1-2 hours, until puffy.
- Preheat oven to 375°F (190°C).
- Brush the tops of the cruffins with egg wash.
- Bake for 20-25 minutes, until deeply golden brown.
- While still hot, brush with melted butter and roll in cinnamon-sugar mixture.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Expert Tips for Perfect Cruffins
After making countless batches of these treats, I’ve developed some tricks that help ensure success:
- Temperature matters: Keep everything cold when working with the dough. If it starts to feel soft or butter leaks out, return it to the refrigerator immediately.
- Don’t rush the process: The resting times are crucial for developing flavor and ensuring the butter incorporates properly into layers.
- Use European-style butter: The higher fat content creates more distinct layers and a richer flavor.
- Roll with confidence: Apply even pressure when rolling to create uniform layers.
- Twist technique: The double twist creates the classic cruffin shape and exposes more surface area to caramelize in the oven.
Troubleshooting Common Cruffin Problems
Even experienced bakers encounter issues sometimes. Here are solutions to the most common cruffin challenges:
| Problem | Possible Cause | Solution |
|---|---|---|
| Butter leaking during baking | Dough too warm before baking | Refrigerate assembled cruffins for 15-20 minutes before baking |
| Dense, not flaky texture | Insufficient lamination or overworked dough | Ensure complete butter coverage and handle dough gently |
| Uneven rising | Inconsistent shaping or temperature variations | Shape each cruffin identically and ensure even oven temperature |
| Filling leaks out completely | Too much filling or improperly sealed | Use a thin, even layer of filling and ensure proper twisting technique |
| Burnt exterior, raw interior | Oven temperature too high | Reduce temperature to 350°F and bake longer |
| Soggy bottom | Too much moisture in apple butter | Cook apple butter until very thick; drain excess liquid if necessary |
Make-Ahead and Storage Tips
One of the things I love about this recipe is its flexibility. Here’s how to work it into your schedule:
- Apple butter: Can be made up to 2 weeks ahead and refrigerated, or frozen for up to 3 months.
- Dough: Can be refrigerated after final lamination for up to 2 days.
- Assembled, unbaked cruffins: Can be refrigerated overnight; let come to room temperature before baking.
- Baked cruffins: Best enjoyed fresh but can be stored in an airtight container for 2 days. Reheat in a 300°F oven for 5-7 minutes to restore crispness.
- Freezing: Fully baked cruffins can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat as above.
Variations to Try
While the apple butter version is my favorite, you can customize this recipe in numerous ways:
- Pear butter: Replace apple butter with homemade pear butter for a more delicate flavor.
- Chocolate-hazelnut: Spread a thin layer of chocolate-hazelnut spread instead of apple butter.
- Berry compote: Use a thick berry compote as filling and add lemon zest to the dough.
- Savory version: Omit sugar from the dough, fill with herb butter and grated cheese for a savory twist.
- Spiced pecan: Add finely chopped toasted pecans to the cinnamon-sugar coating.
Serving Suggestions
These cruffins make a spectacular centerpiece for any breakfast or brunch. Here are some pairing suggestions:
- Fresh fruit platter with sliced apples, pears, and berries
- Hot chocolate with cinnamon sticks
- Freshly brewed coffee with a hint of vanilla
- Spiced apple cider (hot or cold)
- Greek yogurt with honey for a tangy contrast
- Hot tea with warming spices like cardamom and cinnamon
For a complete brunch spread, serve alongside a savory egg dish and crisp bacon or breakfast sausage to balance the sweetness.
Nutritional Information
While these cruffins are definitely a treat, it’s helpful to know what you’re enjoying:
| Nutrient | Amount per Cruffin |
|---|---|
| Calories | 385 |
| Total Fat | 24g |
| Saturated Fat | 15g |
| Cholesterol | 75mg |
| Sodium | 325mg |
| Total Carbohydrates | 42g |
| Dietary Fiber | 2g |
| Sugars | 18g |
| Protein | 5g |
The History Behind This Recipe
I developed this recipe after visiting a famous bakery in Paris that specialized in unusual pastry combinations. Their apple-filled croissants inspired me, but I wanted something more structured that would hold a generous amount of filling. After returning home, I spent months experimenting with different techniques until I landed on this perfect combination.
The addition of apple butter came from my childhood memories of my grandmother’s orchard. Every fall, we would spend weekends making enormous batches of apple butter in copper kettles over open fires. The concentrated apple flavor and warm spices seemed like the perfect match for the buttery layers of a cruffin.
Why You’ll Love These Cruffins
There’s something deeply satisfying about creating something this spectacular in your own kitchen. Yes, it takes time, but the process itself is meditative and rewarding. The looks of amazement when you present these to family and friends make every minute worthwhile.
Beyond the impressive appearance, these cruffins hit all the right notes: buttery, flaky, sweet (but not too sweet), warmly spiced, and perfectly portable. They’re impressive enough for special occasions but doable enough for dedicated weekend baking.
Frequently Asked Questions
After sharing this recipe with friends and on my social media, I’ve collected the most common questions people ask:
Q: Can I use store-bought puff pastry instead of making the dough from scratch? While you technically can, the results won’t be the same. Puff pastry has a different structure than croissant dough and lacks the yeast that gives cruffins their signature texture. If you’re short on time, look for pre-made croissant dough instead.
Q: How do I know when my apple butter is thick enough? When you draw a spoon through the apple butter, it should hold its shape for a moment before slowly filling in the gap. It should coat the back of a spoon without running off quickly.
Q: My butter is leaking out during lamination. What am I doing wrong? This usually means either your butter is too warm or your dough is too cold. Ideally, both should be cool but pliable. If butter starts leaking, immediately refrigerate the dough for 15-20 minutes before continuing.
Q: Can I make these gluten-free? Laminated dough is particularly challenging to make gluten-free because the protein structure is crucial for trapping air and creating layers. While there are gluten-free croissant recipes available, I haven’t personally tested them with this method.
Q: How do I know when the cruffins are properly proofed before baking? They should be noticeably puffy but not doubled in size. When you gently press a finger into the dough, it should slowly spring back but leave a slight indentation.
Q: Can I reduce the amount of butter? Unfortunately, the high butter content is essential for proper lamination. Reducing it would significantly affect the texture and rise.
Final Thoughts
Creating these Apple Butter Cruffins is more than just following a recipe—it’s embracing the art of pastry making. There’s something deeply satisfying about watching simple ingredients transform into something so spectacular. The process requires patience, but each step builds toward an incredible result that connects us to centuries of baking tradition.
I encourage you to set aside a weekend to try these. Turn on some music, clear your counters, and enjoy the meditative process of rolling, folding, and shaping. Baking something this special is a form of self-care and an expression of love for those lucky enough to share in the results.
Even if your first batch isn’t perfect, the journey is worthwhile. Each time you make these cruffins, you’ll develop a better feel for the dough and more confidence in your technique. Before long, you’ll be creating variations and making the recipe truly your own.
I’d love to hear how these turn out for you. Happy baking!
