Vegan Strawberry Nutella Stuffed Cruffins

Imagine a pastry that combines the crisp, buttery layers of a croissant with the ease of a muffin—stuffed with creamy vegan strawberry or Nutella filling. These Vegan Strawberry Nutella Stuffed Cruffins are perfect for brunch, dessert, or gifting: flaky, golden, and full of plant-based goodness.

Even if you’re new to laminated dough, this guide walks you through each step with clear instructions, beginner-friendly tips, and practical insights to help you achieve a bakery-quality finish at home.

Why You’ll Love These Vegan Cruffins

• Flaky layers: Laminated dough creates crisp, buttery spirals without dairy

• Vegan-friendly: Completely plant-based, using nut milk, vegan butter, and chocolate

• Customizable fillings: Strawberry cream, vegan Nutella, or both

• Make-ahead dough: Dough and butter block can be prepared in advance

• Visually stunning: Perfect for brunch tables or pastry displays
  
  

Ingredients Overview

Dough

• 142 g room-temperature water

• 123 g cold plant-based milk (almond, soy, oat, or coconut)

• 50 g granulated sugar

• 9 g salt

• 8 g active dry yeast (fresh and not expired; do not use instant yeast)

• 58 g vegan butter

• 450 g all-purpose flour

• 45 g melted vegan butter (for brushing)
  
  

Butter Block

• 282 g cold vegan butter, cut into tablespoons
  
  

Cinnamon Sugar

• 100 g sugar (sparkling, light brown, or granulated)

• 5–10 g ground cinnamon (to taste)
  
  

Vegan Strawberry Cream

• ¼ cup pureed strawberries (3–4 fresh strawberries)

• 4 cups powdered sugar, sifted

• ½ cup cold vegan butter

• ½ tsp vanilla extract
  
  

Vegan Nutella

• 3 cups raw or roasted unsalted hazelnuts

• 1 tsp vanilla extract

• ½ tsp salt

• ⅔ cup vegan dairy-free chocolate, melted
  
  

Step 1: Prepare the Dough

1. In a stand mixer bowl, combine water, plant-based milk, sugar, salt, and yeast.

2. Add 58 g vegan butter and flour.

3. Mix on the lowest speed for 5 minutes, then knead on low–medium speed for 8–10 minutes until smooth and elastic.

4. Transfer dough to a lightly greased bowl, cover, and refrigerate for 24 hours.
   
   

Beginner Tips

• Use fresh, active yeast for proper rise.

• Cold plant-based milk helps keep the dough cool during mixing.
  
  

Step 2: Make the Butter Block

1. Cut cold butter into tablespoon-sized slices.

2. Place between parchment paper (about 8” × 8”) and roll into an even square.

3. Refrigerate overnight.

Tip: Butter should stay cold and firm so it laminates cleanly without melting into the dough.

Step 3: Laminate the Dough

1. Lightly flour your surface and rolling pin.

2. Roll dough into a rectangle twice the size of the butter block.

3. Place butter in the center and fold dough over to fully encase it.

4. Roll into an 8” × 24” rectangle.

5. Fold into thirds (like a business letter), wrap, and freeze for 15 minutes.

6. Repeat rolling and folding two more times, chilling between each fold.
   
   

Beginner Tips

• Work quickly and use minimal flour.

• Short freezing breaks prevent butter from melting and improve layers.
  
  

Step 4: Shape and Proof the Cruffins

1. Grease cruffin, popover, or muffin tin cavities.

2. Roll dough into an 8” × 16” rectangle and brush with melted vegan butter.

3. Cut into 10–12 strips (about 1.5” wide).

4. Roll each strip into a spiral and place into prepared tin.

5. Cover loosely with plastic wrap and a towel.
   
   

Proofing Options

• Room temperature: 1½–2 hours until nearly doubled

• Steam-assisted oven: Preheat oven to 175°F, turn off, place hot water in a pan, then proof cruffins inside for 30–45 minutes

Bake at 375°F (190°C) on the middle rack for 20–25 minutes until golden.

Step 5: Cinnamon Sugar Coating

1. Combine sugar and cinnamon in a bowl.

2. Unmold cruffins while warm.

3. Roll immediately in cinnamon sugar to coat evenly.
   
   

Step 6: Make Vegan Strawberry Cream

1. Blend strawberries until small bits remain.

2. Cream cold vegan butter until smooth.

3. Add half the powdered sugar and mix well.

4. Add strawberry puree and vanilla.

5. Add remaining powdered sugar and mix until smooth.

Use immediately or refrigerate in an airtight container.

Step 7: Make Vegan Nutella

1. Roast hazelnuts at 350°F for 12–15 minutes (8–10 minutes if pre-roasted).

2. Rub in a towel to remove skins.

3. Blend hazelnuts for 8–10 minutes until smooth butter forms.

4. Add vanilla and salt.

5. Gradually blend in melted vegan chocolate.

6. Sweeten if desired.
   
   

Step 8: Fill and Decorate

1. Fill piping bags with strawberry cream and Nutella.

2. Pipe fillings into cooled cruffins (half strawberry, half Nutella, or mix).

3. Decorate with fresh strawberries or vegan chocolate pieces.

4. Serve fresh or refrigerate until ready to enjoy.
   
   

FAQs for Vegan Strawberry Nutella Stuffed Cruffins

Q: Can I make the dough ahead of time?
Yes. Refrigerate dough for up to 24 hours before lamination.

Q: What plant-based milk works best?
Almond or oat milk gives the lightest flavor, but soy and coconut also work.

Q: Can I use instant yeast?
No. Active dry yeast is required for proper fermentation and lamination.

Q: Can I freeze baked cruffins?
Yes. Freeze unfilled cruffins and thaw before filling.

Q: How long do they stay fresh?
Best within 2 days. Refrigerate after filling.

5 Tips for Beginners

1. Keep everything cold: Cold dough and butter create distinct flaky layers.

2. Use fresh yeast: Proper rise is essential for light, airy cruffins.

3. Work gently: Handle dough lightly to avoid tearing and butter leakage.

4. Chill between folds: Short chilling breaks make lamination easier and cleaner.

5. Don’t overfill: Too much filling can distort the spiral and cause leaks.

Make Your Own Vegan Strawberry Nutella Stuffed Cruffins

These Vegan Cruffins combine flaky laminated dough with rich, plant-based fillings and a café-worthy presentation. With patience and careful handling, even beginners can achieve impressive, professional-looking results.

Perfect for brunch, dessert tables, gifting, or simply treating yourself to a beautiful vegan pastry at home.

If you loved making my Strawberry Breakfast Buns Roses, there’s so much more waiting for you in my book, Baking Magic: Awaken Your Inner Pastry Chef. It’s packed with simple tricks, pro tips, and show-stopping recipes to help you create unforgettable treats with ease.

Grab your copy on Amazon here and awaken your inner pastry chef today! 🍰✨

Disclaimer: Some links in this post are affiliate links, which means I may earn a small commission if you make a purchase—thank you for supporting my baking projects!

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Vegan Strawberry Nutella Stuffed Cruffins

Author: Sasha Nary of @SashaCakesChicago

Imagine a pastry that combines the crisp, buttery layers of a croissant with the ease of a muffin—stuffed with creamy vegan strawberry or Nutella filling. These Vegan Strawberry Nutella Stuffed Cruffins are perfect for brunch, dessert, or gifting: flaky, golden, and full of plant-based goodness.

Ingredients

Dough

• 142 g room-temperature water

Butter Block

• 282 g cold vegan butter, cut into tablespoons

Cinnamon Sugar

• 100 g sugar (sparkling, light brown, or granulated)
• 5–10 g ground cinnamon (to taste)

Vegan Strawberry Cream

• ¼ cup pureed strawberries (3–4 fresh strawberries)
• 4 cups powdered sugar, sifted
• ½ cup cold vegan butter
• ½ tsp vanilla extract

Vegan Nutella

• 3 cups raw or roasted unsalted hazelnuts
• 1 tsp vanilla extract
• ½ tsp salt
• ⅔ cup vegan dairy-free chocolate, melted

Instructions

Step 1: Prepare the Dough

1. In a stand mixer bowl, combine water, plant-based milk, sugar, salt, and yeast.
2. Add 58 g vegan butter and flour.
3. Mix on the lowest speed for 5 minutes, then knead on low–medium speed for 8–10 minutes until smooth and elastic.
4. Transfer dough to a lightly greased bowl, cover, and refrigerate for 24 hours.

Step 2: Make the Butter Block

1. Cut cold butter into tablespoon-sized slices.
2. Place between parchment paper (about 8” × 8”) and roll into an even square.
3. Refrigerate overnight.

Step 3: Laminate the Dough

1. Lightly flour your surface and rolling pin.
2. Roll dough into a rectangle twice the size of the butter block.
3. Place butter in the center and fold dough over to fully encase it.
4. Roll into an 8” × 24” rectangle.
5. Fold into thirds (like a business letter), wrap, and freeze for 15 minutes.
6. Repeat rolling and folding two more times, chilling between each fold.

Step 4: Shape and Proof the Cruffins

1. Grease cruffin, popover, or muffin tin cavities.
2. Roll dough into an 8” × 16” rectangle and brush with melted vegan butter.
3. Cut into 10–12 strips (about 1.5” wide).
4. Roll each strip into a spiral and place into prepared tin.
5. Cover loosely with plastic wrap and a towel.

Step 5: Cinnamon Sugar Coating

1. Combine sugar and cinnamon in a bowl.
2. Unmold cruffins while warm.
3. Roll immediately in cinnamon sugar to coat evenly.

Step 6: Make Vegan Strawberry Cream

1. Blend strawberries until small bits remain.
2. Cream cold vegan butter until smooth.
3. Add half the powdered sugar and mix well.
4. Add strawberry puree and vanilla.
5. Add remaining powdered sugar and mix until smooth.

Step 7: Make Vegan Nutella

1. Roast hazelnuts at 350°F for 12–15 minutes (8–10 minutes if pre-roasted).
2. Rub in a towel to remove skins.
3. Blend hazelnuts for 8–10 minutes until smooth butter forms.
4. Add vanilla and salt.
5. Gradually blend in melted vegan chocolate.
6. Sweeten if desired.

Step 8: Fill and Decorate

1. Fill piping bags with strawberry cream and Nutella.
2. Pipe fillings into cooled cruffins (half strawberry, half Nutella, or mix).
3. Decorate with fresh strawberries or vegan chocolate pieces.
4. Serve fresh or refrigerate until ready to enjoy.

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