Cinnamon Crullers

Cinnamon crullers are a great Sunday morning treat.  These cinnamon crullers take me back to my childhood when each Sunday morning my Grandfather would arrive with a bag from the bakery.  The cinnamon crullers were one of my favorite treat.


  • 3 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/1/2 cups granulated sugar
  • 6 tablespoons (3/4 stick) unsalted butter (not margarine), melted
  • 1 teaspoon grated lemon peel (optional)
  • 3 eggs
  • 1/3 cup whole milk
  • vegetable oil for frying


  • Sift flour, baking powder, salt and 1/2 teaspoon cinnamon into a bowl.  Set aside.
  • In another large bowl, beat eggs with an electric mixer set on high until thick and lemon colored.  Gradually beat in 1 cup of sugar, 1/4 cup at a time, then blend in the butter and lemon peel (if using).
  • Stir in the flour mixture, alternating with the milk, one-third at a time, beginning and ending with the flour.  Divide the dough into 2 equal pieces, wrap in plastic, and refrigerate for 30 minutes.
  • In a deep skillet, preheat about 2 inches of oil to 375 degrees. On a slightly floured surface, roll out one piece of the dough, 1/4 inch thick.  Cut with a fluted pastry wheel into 3 x 1 inch strips.  Twist each strip about 4 times, then slide it gently into the hot oil.
  • Cook the crullers for about 2 minutes per side or until light brown. Using a slotted spoon, transfer to paper towels to drain.
  • Mix the remaining 1/2 cup sugar and 1/2 teaspoon of cinnamon on a plate.  Roll the warm crullers in the cinnamon-sugar mixture until lightly coated.
Print Friendly, PDF & Email

Leave a comment:

Pin It on Pinterest

Share This