Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

Scale

Cook Mode Prevent your screen from going dark

Whisk warm milk, sugar, and yeast in a bowl and let sit five minutes until foamy.
Mix gluten free flour and salt in a large bowl and create a well in the center.
Add egg, yogurt, and vanilla to the yeast mixture then pour into the flour and stir until a soft dough forms.
Turn the dough onto a lightly floured surface and press into a rectangle about one inch thick.
Place cold butter slabs in the center of the dough and fold the dough over to encase the butter completely.
Roll the package into a long rectangle, then fold into thirds like a letter and chill for thirty minutes.
Repeat the roll and fold two more times, chilling between each turn to keep the butter cold.
Roll the final dough into a thin rectangle, then cut into strips and wrap each strip around a greased muffin tin cavity to form a cruffin shape.
Cover and let rise in a warm spot until puffy and nearly doubled, about forty-five minutes.
Brush with beaten egg and bake at 375°F for eighteen to twenty-two minutes until golden and flaky.
Remove from tin, brush with melted butter, and dust with powdered sugar before serving.

Keep the butter cold to ensure distinct layers. Use a reliable gluten-free flour blend and chill between folds to prevent butter bleed.