Name: Churro Cruffins Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: For the cruffins:; 1 can refrigerated croissant dough (8–12 croissants); 4 tbsp unsalted butter, melted; ½ cup granulated sugar; 2 tsp ground cinnamon; For the glaze:; 1 cup powdered sugar; 2–3 tbsp milk or cream; ½ tsp vanilla extract

I’m obsessed with these churro cruffins—a delightful hybrid of flaky, buttery cruffin rolled in cinnamon sugar and often filled with sweet dulce de leche. They capture the crisp crunch of churros and the cozy indulgence of pastries, perfect for an impressive brunch or a decadent treat.

Churro Cruffins Recipe

Why You’ll Love This Recipe

I adore how fancy these look but how easy they are to make at home. The laminated dough creates airy layers, while the cinnamon-sugar coating gives that classic churro flavor. And when I fill them with dulce de leche, each bite becomes irresistibly creamy and sweet. They’re an instant showstopper!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Instant yeast
Granulated sugar & brown sugar
Unsalted butter
Warm water or milk
Eggs
Ground cinnamon
Salt
Optional: dulce de leche, chocolate ganache, or fruit jam for filling

Directions

Make the dough: I combine flour, sugar, yeast, salt, eggs, and warm water (or milk) to form a soft dough, then knead until smooth and elastic.
Laminate: I roll the dough out, spread a layer of butter, fold into thirds, chill, and repeat a couple more times to build those rich, flaky layers.
Shape: I cut the dough into strips, roll them tightly into spirals, and place them into a muffin tin to proof until puffy.
Bake: I bake at around 375 °F for about 20 minutes until deeply golden.
Coat & fill: While warm, I roll them in cinnamon-sugar. If I want, I finish with a filling—dulce de leche is a favorite, piped in once they’re slightly cooled.

Servings and timing

Prep time: ~20 min (plus chilling/folding)
Proof & bake time: ~1 hr 20 min
Total time: ~2–2½ hours
Yields: 12 cruffins (standard muffin tin)

Variations

Simple version: Skip filling and serve plain—it’s still delicious!
Filling fun: Try chocolate ganache, custard cream, or fruit jam instead of dulce de leche.
Spice twist: Add nutmeg or a pinch of cayenne to the sugar mix for an extra kick.
Gluten-free swap: Use gluten-free puff pastry for a similar layered effect.

storage/reheating

I store leftovers in an airtight container at room temperature for 1–2 days. To refresh the crispness, I heat them in a 300 °F oven for 5–10 min. They also freeze beautifully—just wrap individually, freeze up to 3 months, and reheat from frozen.

FAQs

How do I get flaky layers?

It’s all about laminating: fold butter into the dough several times, chilling between folds. Keep everything cool for the best layers.

Can I use store-bought puff pastry?

Absolutely—I’ve used it. Just roll, coat with butter and cinnamon sugar, shape into spirals, and bake. Less hands-on but still impressive.

When should I add the filling?

I let cruffins cool slightly before piping in dulce de leche or ganache, so they retain their structure without oozing filling.

What’s the best way to coat them?

Roll them while warm in a cinnamon-sugar blend, brushing with melted butter first so the coating sticks well.

Can I prep ahead?

Yes! I often assemble and chill the shaped cruffins overnight, then bake them fresh in the morning for the best flaky layers.

Conclusion

These churro cruffins are a standout treat—flaky, sweet, and just fancy enough to impress without stress. Whether plain or filled, they’re a delicious way to elevate breakfast, brunch, or dessert. I hope yours turn out beautifully and bring lots of smiles at your table!