Prepare the dough by mixing warm milk, yeast, and sugar until foamy. Add butter, 2 cups of flour, and salt. Beat the mixture, then gradually add the remaining flour until a soft dough forms.

Knead the dough for 5 minutes by hand or with a mixer until soft and elastic, performing the windowpane test to check gluten development. Stretch a small piece thin; it should hold without tearing.

Let the dough rise in a greased bowl in a warm place for about 2 hours or until nearly doubled in size.

Punch down the dough and roll it into a 10×14 inch rectangle on a floured surface. Cover and refrigerate for 20 minutes.

Beat the butter and flour together for lamination, keeping the butter slightly softened but cool. Learn more from King Arthur Baking’s flaky tips.

Perform three rounds of lamination: spread the butter mixture on the middle third of the dough, fold the dough edges over like a business letter, roll it out to 9×12 inches, then fold and refrigerate for 20 minutes each round. Maintain dough and butter temperature around 60 64°F.

Divide the dough into three equal parts by weight (approximately 300 340 grams each).

Roll each portion to 8×12 inches, sprinkle with cinnamon sugar (a mixture of 3/4 cup sugar and 1 tablespoon cinnamon), cut into 1-inch strips, layer three strips together, and roll into a spiral. Place spirals in greased muffin pan wells; repeat until 12 cruffins are formed.

Let the cruffins rise for 1 hour until puffy.

Preheat the oven to 350°F (177°C) and bake for 25 to 28 minutes until the internal temperature reaches 200°F (93°C).

Cool cruffins slightly for 10 minutes, then roll them in the remaining cinnamon sugar mixture.

Optionally, fill the cruffins after baking by poking a hole and piping in fillings such as Nutella, jam, or cream cheese.