Nutella Stuffed Pumpkin Cruffins with Pumpkin Glaze

a nutella stuffed pumpkin cruffin with a piece ripped off exposing some nutella

4.50 from 4 votes

Nutella Stuffed Pumpkin Cruffins with Pumpkin Glaze

Nutella Stuffed Pumpkin Cruffins with Pumpkin Glaze - a cross between a muffin and a croissant these cruffins are amazing. No chilling, no folding, no copious amount of butter required, yet still flaky and delicious.

Prep Time1 30

Cook Time25

Resting Time1

Total Time2 55

Course: Dessert, Snack

Cuisine: American

Keyword: cruffins, pumpkin cruffins

Servings:

Calories: 608kcal

Author: Joanna Cismaru

Ingredients

For the dough

2 teaspoon active dry yeast
2 tablespoon sugar
½ cup water lukewarm
2¾ cups all purpose flour
½ teaspoon salt
¼ cup unsalted butter 1/2 stick, melted
½ cup canned pumpkin
2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract

For the filling

8 tablespoon unsalted butter 1 stick, melted
8 tablespoon Nutella

For Pumpkin Glaze

1 cup icing sugar
1 tablespoon milk I used 2% milk
1 teaspoon vanilla extract
2 tablespoon canned pumpkin
1 teaspoon pumpkin pie spice
1 tablespoon butter melted

US Customary - Metric

Instructions

Cruffins Dough

Spray a muffin tray with cooking spray; set aside.
Prep the yeast: Start by testing and prepping your yeast. In a small bowl stir together the yeast, sugar and water. Let the yeast mixture rest for 10 to 15 minutes. If your yeast is good you will notice the mixture get foamy.
Form the dough: To the bowl of your mixer add the flour, salt, melted butter, pumpkin, pumpkin pie spice, vanilla extract and the yeast mixture. Mix on medium using the dough hook attachment for about 5 minutes, the dough should come clean from the sides of the bowl but soft to touch. If the dough is sticky add more flour as needed.
Rest: Spray some cooking spray over the dough, place it in a bowl, cover it with plastic wrap and let it rise until it doubles in size, should take about 30 minutes or so.

Assembly

Divide the dough into 8 equal pieces. Using a pasta maker roll out the dough until it's very thin, I ran it through #7 setting twice, then once through #4 setting, then finally once through #2 setting. In the end the dough should be almost paper thin. Each strip will end up being 4 to 5 feet in length.
Assemble the cruffins: Brush the dough with melted butter and add 1 tbsp of Nutella at one end of the dough strip. Start rolling the dough at the end with Nutella all the way to the other end as tight as you can until you end up with a log. Twirl the log into a semi knot and tuck the ends underneath. Place the cruffin in the prepared muffin tray and repeat with remaining dough pieces.
Preheat oven to 375℉.
Bake the cruffins: Let the cruffins rest for about an hour or until they double in size. Brush with melted butter. Place the tray in the oven and bake for 25 minutes or until golden brown.

Glaze

Assemble the glaze: Meanwhile place all the glaze ingredients in the bowl of your mixer and mix for a couple minutes until the glaze is smooth.
Finish the cruffins: Let the cruffins cool for about 5 minutes before drizzling glaze over the top of them. You can also sprinkle them powdered sugar instead.

Notes

You can store your yeast in the freezer. Before using your yeast, take the amount required and place it in a small bowl. Let the yeast sit at room temperature for at least 20 minutes after which you can add a bit of sugar and warm water. Let this rest for about 10 to 15 minutes and if your yeast is good, you will notice it get foamy and bubbly.
If you don't have a pasta maker, you can roll out the dough by hand, using a rolling pin and get it as thin as you can.
Prep time includes time required for dough to double in size.
Make sure to keep them in an airtight container, freezer bag, or tightly wrapped in foil so that they don’t dry out. These cruffins will last about 2-3 days. In the fridge, they can last up to 1 week.
To freeze baked cruffins, let them fully cool down to room temperature. Place them in an airtight container, a freezer bag, or wrapped tightly in both plastic wrap and foil. They will last 1-2 months frozen. Thaw them by letting them sit at room temperature for 1 hour.

Nutrition