Whisk the warm milk, yeast, and sugar together in the bowl of a standing mixer with the hook attachment, if you have one. Use a large bowl and wooden spoon if you don't. 

Cover with a clean dish towel and let mixture sit for about 5 minutes or until foamy on top. 

Add the room temperature butter, 2 cups of flour, and salt. Beat for 2 minutes at medium speed, scraping the walls of the bowl as needed with a spatula. Once the mixture is combined (it's okay if there are small chunks of butter remaining), add 1 more cup of flour and beat on low until the dough forms and pulls away from the sides of the bowl. If dough seems sticky, add 2 more tablespoons of flour but try not to add more flour than is needed.

Beat the dough for 5 more minutes in the standing mixer, or knead by hand for 5 minutes. If it becomes sticky, sprinkle a little more flour on the dough or the work surface. You know the dough is worked enough when you poke it with your finger and it bounces back slowly. 

Lightly grease a large bowl using oil or nonstick spray. Place the dough in the bowl and cover with your towel. Place in a warm spot for about 2 hours or until the dough has doubled in size. 

Push the dough down carefully to let out the air and place on a silicone baking mat that has been lightly floured or baking sheet with parchment paper on top. Using your hands, flatten the dough into a 10 x 14 inch rectangle by stretching the dough, but try not to tear it. You can also use a rolling pin. 

Cover the entire baking sheet and place in the refrigerator. Chill for 20 minutes. 

Using a hand mixer or stand mixer with the paddle attachment, beat the slightly soft butter and 1 tablespoon of flour together until combined. Have a bowl of flour nearby to use as needed while you laminate your dough. 

Remove the dough from the refrigerator and remove from the baking sheet. Make sure the dough is placed so that it is 14 inches tall and only 10 inches wide. Spread the butter from top to bottom down the center of the dough, covering a third of the width. Fold the right side of the dough over the butter, and fold the left side over the right like you're folding a letter, that so that the dough is 1/3 the width that it was. 

Rotate the dough and roll out into a 9 x 12 inch rectangle. Fold again, the right side over the center and then the left side over the rigth side like folding a letter. 

Cover the dough, place back on a baking sheet, and refrigerate for 20 minutes. 

Remove from the refrigerator, remove from baking sheet, and roll out into a 9 x 12" rectangle. Repeat the lamination process: folding the dough like a letter, rotating and rolling out to a 9 x 12" rectangle, folding again. Place back on baking sheet, cover, and refrigerate for 20 minutes. 

Remove dough from the refrigerator and repeat the lamination process again, just like in step 12. 

Lightly grease a 12 cup muffin pan. 

Mix together cinnamon and sugar in a medium bowl. 

Remove dough from refrigerator and set baking sheet aside. Cut the 9" side of chilled dough into three even rolls. You should be able to see the folds in the cuts.

Working one section of dough at a time, roll into an 8 x 12 inch rectangle. If it's shrinking, let the dough rest for 5 minutes and try again. 

Sprinkle the dough with cinnamon sugar mixture and use a spoon to press the mixture lightly into the dough. Using a knife or pizza cutter, cut 12 strips of dough 1 inch wide. Stack three of your strips together and roll the bundle into a spiral, tucking the ends underneath. Place in a muffin cup and repeat. Each section of dough should give you 4 cruffins for a total of 12 cruffins. 

Cover your pan and allow to rise until puffy, about 1 hour. 

Preheat oven to 350°F. 

Bake for 25-28 minutes or until internal temperature reaches 200°F. Remove from the oven and place the pan on a cooling rack. 

Once the cruffins are cool enough to touch, roll in the remaining cinnamon sugar mixture.