1. Make the dough:

1. In a mixing bowl, whisk together warm milk, yeast, and 1 tsp of sugar. Let stand for 5–10 minutes until foamy.

2. Add remaining sugar, eggs, and salt.

3. Gradually mix in the flour until a soft dough forms.

4. Knead on a lightly floured surface for about 6–8 minutes, until smooth and elastic.

5. Shape into a ball, cover, and let rise until doubled in size (about 1 hour).

2. Laminate the dough (create the buttery layers):

1. Roll the dough out into a large rectangle (about 12×18 inches).

2. Grate or slice the cold butter thinly and spread evenly over ⅔ of the dough.

3. Fold the dough into thirds, like a letter (fold the unbuttered third over the middle, then the buttered third on top).

4. Rotate 90°, roll out again into a rectangle, and repeat the folding process two more times.

   • Chill 20 minutes between folds if the butter starts to soften too much.

3. Shape the cruffins:

1. After the final fold, roll the dough into a rectangle (about 12×18 inches).

2. Brush lightly with softened butter.

3. Roll up tightly from the long edge into a log.

4. Slice the log in half lengthwise to expose the layers.

5. Cut each half into 4–6 equal strips (you’ll get 8–12 pieces total).

6. Roll each strip into a spiral and tuck into a buttered muffin tin (like cinnamon roll meets croissant).

4. Proof:

• Cover the pan loosely with a towel and let the cruffins rise for 30–40 minutes, until slightly puffy.

5. Bake:

• Preheat oven to 375°F (190°C).

• Bake for 20–25 minutes, until golden brown and crisp on top.

• Cool slightly before removing from the pan (they’re delicate when hot).

6. Coat with cinnamon sugar:

1. Mix sugar and cinnamon in a shallow bowl.

2. Brush each warm cruffin with melted butter, then roll in the cinnamon sugar until well coated.

3. Enjoy warm! 😍