Name: Vegan Cruffins
Prep time: 45 min
Cook time: PT-487103H59M3S
Total time: PT-487103H59M3S
Cuisine: Vegan
Ingredients: 2 1/4 cups (315 g) bread flour; 3/4 cup (180 g) cold vegan butter, cubed; 1/2 cup (120 mL) warm dairy-free milk (like soy or oat milk); 1/4 cup (50 g) granulated sugar; 7 g active dry yeast; 1/8 tsp salt; 1/2 cup (120 g) vegan chocolate chips; 1 tbsp maple syrup; 1 tbsp dairy-free milk; 2 cups (480 mL) heavy vegan cream; 1/2 cup (100 g) granulated sugar; 6 tbsp (60 g) cornstarch or arrowroot starch; 1 tbsp vanilla extract; 1/2 cup (113 g) vegan cream cheese, room temperature; 1/2 cup (120 g) vegan chocolate chips

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Why You’ll Love This Recipe

Vegan Cruffins combine the best features of a croissant and a muffin—flaky layers, rich filling, and a delicious bite. The rough puff pastry dough makes them easier to prepare than traditional puff pastry, and the cannoli filling offers a creamy, slightly tangy contrast to the flaky dough. These cruffins are perfectly indulgent without compromising on vegan ingredients. With a satisfying texture and mouth-watering filling, these cruffins will impress anyone who tries them!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cruffin Dough:

2 1/4 cups (315 g) bread flour
3/4 cup (180 g) cold vegan butter, cubed
1/2 cup (120 mL) warm dairy-free milk (like soy or oat milk)
1/4 cup (50 g) granulated sugar
7 g active dry yeast
1/8 tsp salt
1/2 cup (120 g) vegan chocolate chips

For the Vegan Egg Wash:

1 tbsp maple syrup
1 tbsp dairy-free milk

For the Cannoli Filling:

2 cups (480 mL) heavy vegan cream
1/2 cup (100 g) granulated sugar
6 tbsp (60 g) cornstarch or arrowroot starch
1 tbsp vanilla extract
1/2 cup (113 g) vegan cream cheese, room temperature
1/2 cup (120 g) vegan chocolate chips

Directions

1. Make the Dough

Start by blooming the yeast: Combine the warm dairy-free milk with sugar, then let it sit for 10-12 minutes until frothy.
In a large bowl, combine the bread flour and salt. Add the cubed cold vegan butter and rub it into the flour with your hands until you have visible chunks of butter.
Pour in the yeast mixture and mix until a shaggy dough forms. Knead the dough for about 5 minutes until it’s slightly smooth. Refrigerate the dough for 3 hours or overnight.

2. Lamination

Roll the dough out to about 12-16 inches long. Sprinkle the dough with chocolate chips and fold it into thirds (like a letter).
Repeat this folding process 3 more times. After each fold, chill the dough for another 30 minutes to maintain the layers.

3. Shape the Cruffins

Roll out the dough to 12×9 inches and cut it into strips (1.5 inches wide for larger cruffins or 1 inch for smaller ones).
Roll each strip like a cinnamon roll and place it in a greased muffin tin. Let the dough proof for about 1 hour, or until it doubles in size.

4. Bake the Cruffins

Preheat the oven to 400°F (200°C). Brush the cruffins with the vegan egg wash (maple syrup and dairy-free milk).
Bake for 15-18 minutes or until golden brown.

5. Prepare the Cannoli Filling

In a saucepan, whisk the vegan heavy cream, sugar, cornstarch, and vanilla. Cook over medium heat until the mixture thickens. Remove from heat.
Stir in the vegan cream cheese until smooth. Chill the filling for 30 minutes before folding in the vegan chocolate chips.

6. Fill the Cruffins

Once the cruffins are baked and slightly cooled, make a small hole in the center of each cruffin.
Pipe the cannoli filling into each cruffin and serve immediately.

Servings and Timing

Yield: Approximately 12 cruffins
Prep Time: 45 minutes (excluding dough chilling time)
Cook Time: 15-18 minutes
Total Time: About 3 hours (including dough chilling and resting time)

Nutritional Information (Approx. per cruffin)

Calories: 332 kcal
Carbohydrates: 35g
Protein: 5g
Fat: 19g
Saturated Fat: 10g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 6g
Trans Fat: 1g

Variations and Substitutions

Non-Vegan Version: You can substitute the vegan butter with regular butter, and the vegan cream cheese with regular cream cheese, if not following a vegan diet.
Different Fillings: While cannoli filling is traditional, you can get creative with other fillings like fruit compotes, chocolate ganache, or almond cream for a new twist.
Flavoring the Dough: Add a dash of cinnamon, cardamom, or orange zest to the dough for extra flavor.

Storage/Reheating

Storage: Store leftover cruffins in an airtight container at room temperature for up to 2 days. They’re best when fresh, but you can enjoy them for up to 2 days.
Reheating: Reheat cruffins in the oven at 300°F (150°C) for about 5-7 minutes to restore their flaky texture.

FAQs

Can I make these cruffins ahead of time?

You can prepare the dough the day before and refrigerate it overnight to save time. Shape and bake the cruffins the next day, and they’ll be fresh and delicious.

How can I make these cruffins gluten-free?

You can use a gluten-free all-purpose flour blend in place of the bread flour. Just be sure to add xanthan gum or another binding agent if your blend requires it.

Can I freeze these cruffins?

Yes, you can freeze the unbaked cruffins before baking. Place them on a tray to freeze individually, then transfer them to an airtight container. Bake directly from the freezer, adding a few extra minutes to the baking time.

Can I use a different filling?

Yes! You can fill these cruffins with custard, whipped coconut cream, or even a simple chocolate ganache if you prefer.

Can I make these cruffins without the chocolate chips in the dough?

Yes, you can omit the chocolate chips in the dough if you prefer, or replace them with other mix-ins like chopped nuts, dried fruit, or coconut flakes.

Conclusion

These Vegan Cruffins are the perfect combination of flaky, buttery dough and rich, creamy filling. With the decadence of a croissant and the convenience of a muffin, these treats are sure to become your new favorite indulgence. Whether you’re serving them for breakfast, dessert, or just as a sweet snack, these vegan cruffins are a delightful and satisfying choice. Enjoy them fresh out of the oven for the best flaky texture and delicious filling!

Vegan Cruffins

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Vegan Cruffins are a delightful fusion of croissant and muffin, featuring a flaky, buttery dough and filled with a rich vegan cannoli cream. Perfect for breakfast, dessert, or as a special treat, these cruffins are easy to make and wonderfully indulgent.

Author: Amy
Prep Time: 45 minutes (excluding dough chilling time)
Cook Time: 15-18 minutes
Total Time: About 3 hours (including dough chilling and resting time)
Yield: Approximately 12 cruffins
Category: Dessert
Method: Baking
Cuisine: Vegan
Diet: Vegan

Instructions

Make the Dough: Combine the warm dairy-free milk with sugar, let sit for 10-12 minutes to bloom the yeast. In a large bowl, combine bread flour and salt, then rub in the cold vegan butter until you have visible chunks. Add the yeast mixture and knead for 5 minutes. Refrigerate the dough for 3 hours or overnight.
Lamination: Roll out dough, sprinkle with chocolate chips, and fold into thirds. Repeat the fold process 3 more times, chilling dough for 30 minutes after each fold.
Shape the Cruffins: Roll dough to 12×9 inches, cut into strips (1.5 inches wide for larger cruffins), and roll like cinnamon rolls. Place in a greased muffin tin and let proof for 1 hour.
Bake the Cruffins: Preheat oven to 400°F (200°C). Brush cruffins with maple syrup and dairy-free milk wash. Bake for 15-18 minutes until golden brown.
Prepare the Cannoli Filling: Whisk vegan heavy cream, sugar, cornstarch, and vanilla in a saucepan, cook until thickened. Stir in vegan cream cheese and refrigerate for 30 minutes. Fold in chocolate chips.
Fill the Cruffins: Once baked and slightly cooled, make a hole in the center of each cruffin and pipe the cannoli filling inside. Serve immediately.