Buttery, flaky croissant dough is laminated, spiraled, and baked in a muffin pan, then rolled in cinnamon-sugar for a crisp, caramel-kissed exterior and tender, airy layers within. A bakery-style, egg-free pastry that rewards time and patience with extraordinary texture and aroma.
Make the dough: In a mixing bowl (stand mixer with dough hook optional), combine milk, yeast, sugar, salt, butter, and all-purpose flour to form a soft dough. Knead until smooth and elastic.
First rise: Cover and let the dough rise for about 2 hours, until nearly doubled in size.
Punch down and initial roll: Gently deflate the dough and roll into a 10×14-inch rectangle on a lightly floured silicone baking mat or parchment.
Chill: Transfer the mat to a baking sheet, cover, and refrigerate for 20 minutes.
Prepare lamination butter: Beat the softened butter with 1 tablespoon flour until smooth and pliable (but still cool, about 60–64°F/15–18°C).
1st lamination: Spread the butter down the middle third of the dough, leaving a 1/2-inch border at the top and bottom. Fold like a letter to enclose the butter; pinch the short ends to seal. Turn 90°, lightly flour, roll to 9×12 inches, fold in thirds, cover, and refrigerate 20 minutes.
2nd lamination: Place the dough horizontally, roll to 9×12 inches, fold in thirds; turn 90°, roll to 9×12 inches again, fold in thirds. Cover and refrigerate 20 minutes.
3rd lamination: Repeat the rolling to 9×12 inches and folding in thirds twice more as in the 2nd lamination. Cover and refrigerate 20 minutes.
Divide: Cut the chilled dough into 3 equal portions (about 300–340 g each).
Roll portions: Working with one portion at a time, roll to 8×12 inches. If it shrinks, set aside to rest while you roll the next portion; then return and roll again to 8×12 inches as needed.
Cinnamon-sugar: Generously sprinkle the surface of each 8×12 rectangle with cinnamon-sugar.
Cut strips: With a pizza cutter or sharp knife, cut the sheet into 1-inch-wide strips.
Form spirals: Stack 3 strips, then roll them up into a spiral (like a cinnamon roll). Place in a greased muffin pan well. Repeat to make 4 cruffins per portion; repeat with remaining dough to yield 12 total.
Second rise: Lightly cover and let rise for 1 hour.
Bake: Bake for 25–28 minutes, until golden and the internal temperature reaches about 200°F (93°C).
Cool and coat: Cool in the pan about 10 minutes. While still warm, roll each cruffin in remaining cinnamon-sugar (make extra if desired).
Optional filling: Using a piping bag fitted with a long, thin tip (e.g., Wilton #230), poke a hole in the center and fill with Nutella, jam, lemon curd, or pastry cream until the filling just reaches the top.