Prepare the Dough:

• In a large bowl, combine warm milk and active dry yeast. Let it sit for about 5 minutes until frothy.
• Add granulated sugar, salt, and all-purpose flour to the yeast mixture. Mix until a smooth dough forms.
• Knead the dough on a lightly floured surface for approximately 8–10 minutes until elastic.
• Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for about an hour or until it doubles in size.

Roll and Layer:

• Once risen, punch down the dough and divide it into 8–10 equal portions.
• Roll each portion into a thin rectangle.
• Spread softened butter evenly over each rectangle.
• Optionally, add your choice of filling in the center.
• Roll each rectangle tightly into a log, then cut lengthwise to reveal the layers.

Shape and Bake:

• Preheat your oven to 375°F (190°C). Lightly grease a muffin tin.
• Take each dough section and coil it into a muffin shape, placing the layered side facing up in the muffin tin.
• Allow the cruffins to proof in the tin for another 30 minutes.
• Bake for 20–25 minutes or until golden brown.

Finish and Serve:

• Once baked, remove from the oven and let them cool slightly.
• Dust with powdered sugar before serving.