1-First Step: Make the Dough Begin by whisking 1 cup (240ml) of warm whole milk with 2 and 1/4 teaspoons (7g) of instant yeast and 3 tablespoons (38g) of granulated sugar in a large bowl. Let this mixture sit for about 5 minutes until it becomes foamy, indicating the yeast is active. Then, add 3 tablespoons (43g) of softened butter, 2 cups of the all-purpose flour, and 1 and 1/4 teaspoons of salt; beat this for 2 minutes until combined. Add the remaining 1 cup of flour and beat until a soft dough forms, then knead for 5 minutes until it passes the windowpane test, where you can stretch a piece thin without it tearing.

2-Second Step: Let the Dough Rise Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm spot for about 2 hours or until it’s nearly doubled in size. This rising time is crucial for developing the dough’s flavor and texture, so find a draft-free area in your kitchen. Once risen, punch down the dough to release air bubbles, then flatten it into a 10×14-inch rectangle on a baking sheet and cover it before refrigerating for 20 minutes to chill and make it easier to work with.

3-Third Step: Prepare for Lamination While the dough chills, beat 1 cup (226g) of slightly softened salted butter with 1 tablespoon of all-purpose flour until smooth and combined. This butter block is what creates the flaky layers, so ensure it’s at a similar temperature to the dough for even rolling. Once ready, spread this butter mixture over the center third of the chilled dough.

4-Fourth Step: Laminate the Dough Fold the dough like a letter by bringing one side over the butter, then folding the other side on top, and sealing the ends. Roll it out into a 9×12-inch rectangle, then fold it in thirds again, cover, and refrigerate for 20 minutes. Repeat this lamination process two more times, rolling and folding each time with a 20-minute chill in between, to build those essential layers without overworking the dough.

5-Fifth Step: Shape the Cruffins Lightly grease a 12-cup muffin pan and mix 3/4 cup (150g) of granulated sugar with 1 tablespoon of ground cinnamon for the coating. Cut the chilled dough into 3 equal sections, then take one section and roll it into an 8×12-inch rectangle. Sprinkle it with 2 tablespoons of the cinnamon-sugar mixture, cut it into 1-inch strips, layer 3 strips together, and roll them into a spiral shape. Place each spiral into a muffin cup and repeat to make 12 cruffins in total.

6-Sixth Step: Proof and Bake Cover the shaped cruffins and let them proof for 1 hour until puffy. Preheat your oven to 350°F (177°C), and for an optional golden finish, brush them with an egg wash made from 1 egg and 1 tablespoon of milk. Bake for 25-28 minutes until the internal temperature reaches 200°F (93°C), then cool them slightly in the pan before coating.

7-Final Step: Coat and Fill Roll the warm cruffins in the remaining cinnamon-sugar mixture for a crunchy exterior. Once cooled, if desired, pipe in optional fillings like 6 tablespoons of Nutella, jam, or pastry cream using a long, skinny tip for a delightful surprise. Serve them fresh, and for more baking inspo, check out our kale pesto recipe that could inspire new filling ideas.