Instructions

• In a large bowl, whisk the warm milk, yeast, and 1 tablespoon sugar. Let it sit for 5–9 minutes till it gets frothy. This tells you the yeast is alive and kickin'.
• Add the remaining sugar, softened butter, flour, and salt into the mix. Stir it till you get a soft dough. It might be sticky but that’s okay.
• Knead the dough on a floured surface for about 8–10 minutes until it feels smooth and elastic. Then place it in a greased bowl, cover it up, and let it rise somewhere warm for an hour or an hour and a half till it doubles in size.
• While the dough chills out rising, mix the cinnamon and sugar in a small bowl for the coating later on. Set it aside with a lil patience.
• Punch down your dough gently and cut it into two equal pieces. Roll each piece out into a thin rectangle around 12 by 15 inches. You want it nice and even.
• Spread half of that softened salted butter over each dough rectangle. Sprinkle just a light dust of flour on it too. Then roll ’em up tight from the long side to get a log shape.
• Slice each log lengthwise to show those pretty layers. With the cut sides facing out, roll each section into a spiral and tuck the end underneath so you get 4 cruffins in total.
• Grease a muffin tin and place your shaped cruffins inside. Cover ’em up, and let ’em rise again for 30 to 45 minutes until puffy and ready to bake at 375°F (190°C).
• Bake for 25–30 minutes till golden and smelling amazing.
• Let them cool slightly and coat with the cinnamon sugar mixture while still warm.