Ingredients
Method
- In a bowl, mix flour, sugar, yeast, and salt.
- Add milk and melted butter, then knead until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise for 1 hour until doubled.
- Flatten cold butter into an 8x8-inch square and chill.
- Roll dough into a 12x12-inch square and place butter in the center.
- Fold dough over butter, roll into a rectangle, and fold into thirds.
- Chill for 30 minutes and repeat folding two more times.
- Roll dough into a 12x20-inch rectangle.
- Brush with melted butter and sprinkle evenly with cinnamon sugar.
- Roll tightly into a log and cut into 12 equal pieces.
- Place pieces cut-side up into a greased muffin tin.
- Proof for 45–60 minutes until puffy.
- Bake at 400°F (200°C) for 18–22 minutes until golden.
- Brush with butter and coat with extra cinnamon sugar before serving.
Notes
Keep the butter cold during lamination for the flakiest layers and avoid overproofing to maintain structure.