In a small bowl, combine lukewarm milk, yeast, and 1 tsp of granulated sugar. Let it sit for 5-10 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, the rest of the granulated sugar, and salt. Add the yeast mixture, melted butter, and egg.

Mix on low speed until a shaggy dough forms. Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle (approximately 12x18 inches).

Spread the 1 cup of softened butter evenly over the dough. In a small bowl, mix the brown sugar and 2 tbsp of cinnamon. Sprinkle this mixture over the buttered dough.

From the long edge, roll the dough into a tight log. Trim the ends. Cut the log into 12 equal 1.5-inch pieces.

Slice each piece in half lengthwise. Take one half and roll it into a spiral, cut side out. Place the second half on top of the first and continue rolling to create one larger, layered bun. Place each shaped cruffin into a greased muffin tin.

Cover the muffin tin and let the cruffins rise for 30-45 minutes until puffy.

Preheat your oven to 375°F (190°C).

Bake for 20-25 minutes, until deep golden brown. Let them cool in the tin for 5 minutes.

While the cruffins are still warm, brush them with melted butter. In a shallow dish, combine the remaining 1/2 cup granulated sugar and 1 tsp cinnamon. Roll the buttered cruffins in the mixture to coat completely. Serve warm.