Make the Dough

• Warm milk to about 110°F (43°C). Pour into the bowl of a stand mixer fitted with a dough hook.
• Add yeast and sugar, stir briefly, then add butter, flour, and salt.
• Mix on low speed for 2 minutes to combine. Increase to medium speed and knead for 5–6 minutes until a soft, slightly sticky dough forms.
• Lightly flour your hands and shape the dough into a ball. Place it in a greased bowl, cover, and let rise at room temperature for 2 hours, or until doubled in size.

Roll Out Dough and Laminate with Butter

• Turn dough out onto a lightly floured surface. Roll into a large 12×18-inch rectangle.
• Stir flour into the softened butter to make it spreadable. Spread the butter evenly over the dough, reaching the edges.
• Starting with the long edge, tightly roll the dough into a log.
• Cut the log in half crosswise to make two shorter logs. Wrap each in plastic wrap and refrigerate for at least 2 hours and up to 24 hours.

Slice, Twist, and Shape

• Remove logs from fridge and unwrap.
• Slice each log lengthwise with a sharp knife, exposing the butter layers (you’ll have 4 halves).
• With the cut side facing up, roll each half tightly into a spiral, tucking the end underneath.
• Place each into a greased muffin pan cup (standard size, not jumbo). Cover and let rise at room temperature for 1–2 hours until puffy.

Bake

• Preheat oven to 400°F (204°C).
• Bake for 22–25 minutes, until golden brown on top. Tent loosely with foil after 15 minutes if browning too quickly.

Cool and Coat

• Let cool in the muffin pan for 10 minutes, then transfer to a wire rack.
• Mix cinnamon and sugar in a small bowl. While still warm, coat cruffins in cinnamon sugar by rolling or spooning it on.
• Optional: fill centers with Nutella, jam, or lemon curd using a piping bag fitted with a round tip.