Cinnamon Sugar Cruffins in the Pressure Cooker
Fluffy, golden cinnamon sugar cruffins baked to perfection with the help of a pressure cooker for extra softness and faster prep. A sweet, buttery treat with a hint of orange zest in every bite.
Equipment
- 1 Mixing bowl Large
- 1 Muffin tin 6-cup or larger
- 1 Baking sheet
Ingredients
Main Ingredients
- ⅓ cup lukewarm water to activate yeast
- 1 ⅛ teaspoons active dry or instant yeast do not use rapid-rise
- 2 tablespoons white granulated sugar
- 2 tablespoons melted butter slightly cooled
- ¼ teaspoon salt
- 1 ¼ cups all-purpose flour plus more for kneading and rolling
- ¼ cup dark brown sugar for filling
- ¼ cup white granulated sugar for filling
- 1 tablespoon ground cinnamon
- 1 teaspoon orange zest or to taste
- ⅛ teaspoon kosher salt or a pinch of fine salt
- ⅓ cup butter room temperature, cut into pieces for spreading
- icing/confectioners' sugar for serving
Instructions
Instructions
- Mix lukewarm water and yeast in a small bowl. Let sit 5–10 minutes until foamy.
- In a large bowl, combine yeast mixture, sugar, melted butter, and salt. Stir together.
- Gradually add flour while stirring until dough forms. Knead on floured surface 5–7 minutes until smooth.
- Place dough in greased bowl, cover, and let rise until doubled, about 1 hour.
- Meanwhile, mix brown sugar, white sugar, cinnamon, orange zest, and salt. Set aside.
- Preheat oven to 375°F (190°C), grease muffin tin.
- Roll risen dough into rectangle, spread filling and butter inside. Roll into log shape.
- Cut log in half lengthwise, twist pieces, and coil into muffin cups. Let rise another 15–20 minutes.
- Bake 30 minutes or until golden brown.
- Cool 5 minutes in pan, then transfer to rack. Dust with confectioners’ sugar before serving.
- Serve warm or at room temperature.
Notes
Wrap cooled cruffins in plastic wrap or beeswax and store at room temp up to 2 days. Freeze for up to 1 month in airtight container. Reheat before serving for best flavor and texture.