Activate the yeast by combining warm water, warm milk, and granulated sugar. Let it sit for 5-10 minutes until frothy.

Prepare the dough by whisking together flour and salt, then adding yeasted mixture, melted butter, and egg. Knead until smooth.

Let the dough rise in a greased bowl covered with a cloth for 1 to 1.5 hours until doubled.

Prepare the butter for lamination by rolling it into a flat square and chilling it for 30 minutes.

Once risen, roll out dough, place the butter slab in the center, and fold dough over it. Repeat rolling and folding 2-3 times.

Mix the filling ingredients together in a bowl.

Roll the laminated dough into a larger rectangle, brush with butter, and spread the filling evenly before rolling into a log.

Proof the cruffins in a greased muffin tin for 20-30 minutes until expanded.

Bake the cruffins at 375°F (190°C) for 20-25 minutes until golden brown.

Brush with melted butter after baking for extra flavor.