Step 1

Combine flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, mix to combine

Step 2

Add water and milk to the flour mix on low until the dough comes together into a rough ball

Step 3

Add the butter, increase speed to medium-high and continue to mix for 10 minutes

Step 4

The dough should be smoother and more elastic, but not completely smooth

Step 5

Remove dough, grease bowl and cover with cling wrap

Step 6

Place in the fridge to proof overnight, or a minimum of 6 hours

Step 7

Fold a large sheet of baking paper into a 20 x 15cm rectangle

Step 8

Add the butter to the centre of the baking paper and fold up the rectangle to enclose the butter

Step 9

Using a rolling pin roll the butter into the shape of the baking paper, making sure to get into the corners as well

Step 10

Place the butter in the fridge to set for 30-45 minutes. The butter should be chilled and firm, but not rock solid

Step 11

Add sugar and cinnamon to a bowl, whisk to combine

Step 12

Remove your dough from the fridge and roll out into a rectangle that will enclose your butter block (see illustrated image above)

Step 13

Fold the corners of the dough in and pinch the edges to fully enclose the butter in the dough

Step 14

Flip the dough so the edges face the benchtop and roll the dough out into a 20 x 60cm rectangle

Step 15

Flip the dough over again so the edges face up and perform a single fold by visually dividing the dough into thirds and folding the top and bottom third into the centre (see illustration above)

Step 16

Cover in cling wrap and place in the fridge for 20 minutes

Step 17

Remove from fridge and roll out into a 20 x 60cm rectangle

Step 18

Perform a double fold by visually dividing the dough into fourths and folding the top and bottom forth towards the centre line, then fold in half (see illustration above)

Step 19

Cover in cling wrap and place in the fridge for 20 minutes

Step 20

Remove from fridge and roll into a 20 x 60 cm rectangle

Step 21

Perform a single fold again (see step 4)

Step 22

Cover in cling wrap and place in the fridge for 45 minutes

Step 23

Grease 10 holes of a muffin/cupcake tray

Step 24

Remove from fridge and roll into a 25 x 40cm rectangle

Step 25

Brush the dough with melted butter

Step 26

Sprinkle with 1/3rd of the cinnamon sugar, pressing the sugar into the dough

Step 27

Trim the edges, then cut the dough into ten 4cm strips

Step 28

Roll them into swirls

Step 29

Place each swirl into a cavity and cover the tray loosely with cling wrap

Step 30

Leave at room temperature to proof for 1-2 hours, until puffy and 1.5X in size (the layers will begin to separate)

Step 31

Preheat the oven to 190C / 375F

Step 32

Bake the cruffins for 18-20 minutes, until puffed and golden brown

Step 33

Remove from oven and unmould (I use a fork to pull them out of the tray)

Step 34

Immediately roll in the cinnamon sugar

Step 35

Enjoy!