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Cruffins

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A sheet pan of cruffins.
Photo by Sarah Kieffer

Cruffins are a tedious but fun project. This cruffin recipe uses a combination of my cheater’s croissant dough, a popover pan for height, and a mix of ingenious rolling methods from across the interweb. This combination of croissant and muffin makes for a tall, flaky, extravagant morning bun. For the best flavor, let the cruffins rise overnight in the refrigerator.

This recipe was excerpted from '100 Morning Treats' by Sarah Kieffer, one of our top cookbooks of 2023. Buy the full book on Amazon. Get more of our favorite Sarah Kieffer recipes →

What you’ll need

Cooks' Note

For overnight Cruffins: Prepare the cruffins, but do not let them rise at room temperature. Instead, cover the pans loosely with plastic wrap and refrigerate for at least 8 and up to 18 hours. When ready to bake, preheat the oven and let the buns sit at room temperature (still covered in plastic wrap) until puffy, 1½ to 2 hours. Bake as directed and fill with pastry cream, if desired.

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