Salted Caramel Stuffed Cinnamon Cruffins Tips, FAQ & printable recipe

Tips for success

For an even richer flavor, consider adding a pinch of sea salt to your cinnamon sugar mixture. This enhances the contrast between the sweet pastry and the savory notes of the salted caramel filling.

If you prefer a more intense cinnamon flavor, use a higher ratio of cinnamon to sugar. Always use freshly ground cinnamon if possible, as it provides a much more aromatic experience compared to pre-ground versions that have been sitting in the pantry.

If you find the cruffins are browning too quickly on top before they are fully cooked through, tent them loosely with a piece of aluminum foil for the final few minutes of baking. This ensures the center layers cook perfectly without burning the delicate tips.

Always allow the pastries to rest on a wire rack for at least ten minutes after taking them out of the oven to ensure the structure is fully set before you attempt to add the filling.

Variations

• Chocolate Hazelnut Cruffin: Replace the salted caramel pastry cream with a thick chocolate hazelnut spread. Follow the same baking and coating instructions, ensuring the filling is chilled before piping into the center for a decadent twist.
• Vanilla Bean Cream Cruffin: Swap the salted caramel pastry cream for a classic vanilla bean pastry cream. The floral notes of the vanilla pair beautifully with the cinnamon sugar coating for a more traditional, elegant flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 days. The pastry will soften over time, so consider a brief reheat to restore the crunch.

Freezer

The unbaked, shaped cruffins can be frozen in their molds for up to 2 weeks. Bake directly from frozen, adding 3-5 minutes to the total baking time.

Reheat

To restore the crunch, place the cruffins in a preheated oven at 350°F (175°C) for 5-8 minutes until warmed through and crisp.

Store any leftover cruffins in an airtight container at room temperature for up to one day to maintain the best texture. If you need to keep them longer, place them in the refrigerator, though note that the exterior will lose some of its crispness. Because of the pastry cream filling, they should not be kept at room temperature for more than two hours for safety reasons.

You can prepare the dough and shape the cruffins in the molds up to 24 hours in advance, keeping them covered and refrigerated until you are ready to bake. The salted caramel pastry cream can also be made up to two days ahead and kept in the refrigerator. Do not bake or fill the cruffins until you are ready to serve them, as they are best enjoyed fresh from the oven.

Serving ideas

Serve these cruffins warm or at room temperature, ideally within a few hours of baking. The combination of textures is most prominent when the pastry is fresh and crisp.

Consider serving them on a decorative platter accompanied by fresh berries or a light dusting of powdered sugar to enhance their visual appeal. They pair beautifully with a strong cup of coffee or a delicate tea, making them a sophisticated choice for brunch or a mid-afternoon treat.

When presenting them, ensure the tops are clearly visible so guests can see the layered structure. Because they are filled with a rich cream, providing small dessert plates and forks is recommended for a cleaner eating experience.

If you are serving them as part of a larger dessert spread, place them in individual paper liners to help them stand upright and keep the presentation neat and professional for your guests.

Frequently asked questions

Recipe card

Salted Caramel Stuffed Cinnamon Cruffins

Prep 20 minCook 19 minRest 10 minTotal 49 minServes 6

Ingredients

• 1 lb croissant dough, store-bought or made ahead
• 4 tbsp unsalted butter, melted
• 150 g Ceylon cinnamon caster sugar
• 80 g salted caramel pastry cream, made ahead

Instructions

1. Roll the croissant dough into a thin sheet approximately 3 millimeters thick. Brush the surface evenly with the melted butter. Cut the dough into thin ribbons and roll them tightly into the fluted cruffin molds to create the signature layered structure.
2. Preheat the oven to 390°F. Place the molds on a baking sheet and bake for 19 minutes until deeply golden and flaky. Remove from the oven and while still warm, roll the pastries in the cinnamon sugar until evenly coated.
3. Fill a piping bag with the salted caramel pastry cream. Insert the tip into the center of each cooled cruffin and pipe approximately 13 grams of cream into the core of each pastry. Serve immediately to enjoy the contrast of textures.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

420

Protein

6.5 g

Carbohydrates

48 g

Fat

22 g

Fiber

1.2 g

Sugar

24 g

Sodium

280 mg

Automatic estimate from the ingredient list, not laboratory-verified.