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.
This here my friends, is a labor of love. I’ve been wanting to make cruffins for a few months, waiting for God knows what, until I finally decided it was time. A cruffin is a cross between a muffin and a croissant, two of my favorite breakfast items. But I wanted something seasonal and it just so happens that pumpkin is in season now, so I decided to make pumpkin cruffins stuffed with Nutella of course. I feel like it’s been a long time since I’ve made anything with Nutella, so it seemed right.
I found this technique of faking cruffins on Lady And Pups, a blogger I admire, and thought it was such a brilliant idea to make cruffins. You will need a pasta maker to make these cruffins, but if you don’t have one get ready to roll the dough by hand using a rolling pin. You want to get the dough as thin as possible, that’s why it’s quite easy to make these cruffins with a pasta maker.
Before I go on, I want to talk about yeast for a bit. The number one question I get on here is regarding dough not rising and what to do about it. I recommend storing your yeast in the freezer, it lasts longer and all you have to do is take out the jar of yeast and measure out the amount of yeast you need and place it in a bowl or measuring cup. Let the yeast rest for about 20 minutes, just enough time for it to come down to room temperature. Then you can add a bit of sugar and some lukewarm water, stir it and let it rest again for about 10 minutes. If your yeast is good you’ll notice it will start dissolving and a foam will form on top, just like you see in the pictures below. This is how you can test your yeast, and you can do this before wasting any other ingredients, obviously if nothing happens, your yeast is no good, so move on, go buy some fresh yeast.
Back to these cruffins. While they are quite a bit of work, they are pretty simple to make if you have a pasta maker. You simply roll out the dough, brush with some butter, and you want to brush with butter generously because this is what will create flakiness, add your Nutella, I added about a tablespoon to each cruffin, roll up the dough tightly and twirl it into a knot. Pretty simple, just a bit of work, but so worth it in the end.
I also decided to make this pumpkin glaze to go with the cruffins which is again loaded with pumpkin spice flavor, so it’s all very now, very seasonal. However you can skip the glaze and just dust them with some powdered sugar, still yummy and delicious. The dough itself is not very sweet, but there’s Nutella in there which adds to the sweetness a bit. What can I say except that these cruffins are the bomb!
All I know is I got breakfast ready!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Nutella Stuffed Pumpkin Cruffins with Pumpkin Glaze
For the dough
For the filling
- 8 tbsp unsalted butter 1 stick, melted
- 8 tbsp Nutella
- Spray a muffin tray with cooking spray; set aside.
- 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.
- 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.
- 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.
- 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.
- 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 F degrees.
- 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.
- Meanwhile place all the glaze ingredients in the bowl of your mixer and mix for a couple minutes until the glaze is smooth.
- Let the cruffins cool for about 5 minutes before drizzling glaze over the top of them. You can also sprinkle powdered sugar instead.
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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