Churro cruffins are the perfect hybrid treat combining the flaky, buttery layers of a croissant with the crispy, cinnamon-sugar coating of a churro. Each bite delivers a delightful crunch followed by a tender, airy interior, making it an irresistible pastry for breakfast, dessert, or anytime indulgence.
Why You’ll Love This Recipe
I love this recipe because it brings together two beloved pastries into one unique creation. The flaky layers of the cruffin are elevated by the classic churro cinnamon-sugar coating, making it both familiar and exciting. Plus, it’s easier to make than it looks, and perfect for impressing guests or treating myself on a lazy weekend morning.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Puff pastry sheets (store-bought or homemade)
- Unsalted butter, melted
- Granulated sugar
- Ground cinnamon
- Vegetable oil (for frying or brushing)
- Optional: Dulce de leche, chocolate sauce, or caramel for dipping or filling
directions
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry sheet and brush the entire surface with melted butter.
- Mix granulated sugar and ground cinnamon in a bowl. Sprinkle the cinnamon-sugar mixture generously over the buttered pastry.
- Starting from one edge, tightly roll the pastry into a log. Slice the log into 1- to 1.5-inch thick rounds.
- Place the rounds into a muffin tin, cut side up, allowing space for layers to expand while baking.
- Bake for 20-25 minutes or until golden brown and puffed.
- While still warm, brush the tops with melted butter and coat generously with more cinnamon-sugar mixture.
- Optionally, serve with dulce de leche, chocolate, or caramel dipping sauces.
Servings and timing
This recipe makes about 6-8 churro cruffins depending on the size of your puff pastry and muffin tin. The total prep and baking time is approximately 40 minutes, making it perfect for a weekend treat or special occasion breakfast.
Variations
I like to experiment by adding fillings inside the cruffins before baking, such as chocolate chips, Nutella, or cream cheese for a surprise inside. Another variation is drizzling the finished cruffins with a simple glaze made from powdered sugar and milk. For a less sweet version, I sometimes reduce the sugar in the coating and serve the cruffins alongside a fruit compote.
storage/reheating
I store leftover churro cruffins in an airtight container at room temperature for up to 2 days. To keep the crust crispy when reheating, I pop them in a preheated oven at 350°F (175°C) for about 5-7 minutes rather than microwaving. This refreshes their flaky texture and keeps the cinnamon-sugar coating crisp.
FAQs
Can I use homemade croissant dough instead of puff pastry?
Absolutely! Homemade croissant dough adds even more buttery flavor and authentic layers, but puff pastry is a quicker, convenient alternative that still yields great results.
How do I prevent the cinnamon sugar from getting soggy?
Brushing the cruffins with melted butter right before coating them helps the cinnamon sugar stick well and stay crunchy. Reheating in the oven also helps revive that crispiness.
Can churro cruffins be frozen?
Yes, I freeze them after baking and cooling completely. Wrap each tightly in plastic wrap and place in a freezer bag. When ready to eat, thaw at room temperature and reheat in the oven.
What dipping sauces pair well with churro cruffins?
Classic choices include dulce de leche, chocolate ganache, caramel sauce, or even a simple vanilla glaze. I often mix it up depending on my mood.
Is it possible to bake these without a muffin tin?
You can bake them on a parchment-lined baking sheet, but the muffin tin helps the layers keep their shape and rise upwards, creating the signature cruffin look.
Conclusion
Churro cruffins are one of my favorite pastry experiments, combining the best qualities of croissants and churros into a single delightful treat. They are surprisingly easy to make, endlessly customizable, and perfect for sharing or savoring alone. I’m always excited to whip up a batch and enjoy that perfect cinnamon-sugar crunch with every flaky bite.
PrintChurro Cruffins
Churro cruffins combine the flaky, buttery layers of a croissant with the crispy, cinnamon-sugar coating of a churro for a delightful, crunchy, and airy pastry perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 cruffins
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: Fusion (French/Mexican-inspired)
- Diet: Vegetarian
Ingredients
- Puff pastry sheets (store-bought or homemade)
- Unsalted butter, melted (quantity as needed for brushing)
- Granulated sugar (about 1/2 cup)
- Ground cinnamon (about 2 tablespoons)
- Vegetable oil (for frying or brushing, optional)
- Optional: Dulce de leche, chocolate sauce, or caramel for dipping or filling
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry sheet and brush the entire surface with melted butter.
- Mix granulated sugar and ground cinnamon in a bowl. Sprinkle the cinnamon-sugar mixture generously over the buttered pastry.
- Starting from one edge, tightly roll the pastry into a log. Slice the log into 1- to 1.5-inch thick rounds.
- Place the rounds into a muffin tin, cut side up, allowing space for layers to expand while baking.
- Bake for 20-25 minutes or until golden brown and puffed.
- While still warm, brush the tops with melted butter and coat generously with more cinnamon-sugar mixture.
- Optionally, serve with dulce de leche, chocolate, or caramel dipping sauces.
Notes
- This recipe makes about 6-8 churro cruffins depending on puff pastry size and muffin tin.
- For added flavor, try filling the cruffins with chocolate chips, Nutella, or cream cheese before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat in a 350°F (175°C) oven for 5-7 minutes to keep the crust crispy.
- You can freeze baked cruffins wrapped tightly; thaw at room temperature and reheat before serving.
Nutrition
- Serving Size: 1 cruffin
- Calories: 250-300
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
