1. Prepare the Dough:
In a bowl, I combine warm milk, sugar, and yeast, letting it sit until frothy about 5 minutes. Then, I mix in the egg and softened butter. Gradually add flour and salt, stirring until a shaggy dough forms. Knead in the stand mixer (or by hand) for 8–10 minutes until smooth. The dough should be slightly tacky but not sticky. I place it in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 hour.

2. Laminate the Dough:
Once doubled, I punch down the dough and roll it into a 12×18-inch rectangle. Spread ¼ cup softened butter over two-thirds of the surface, then fold the unbuttered third over the middle, and the remaining third on top (like a letter). Rotate the dough 90 degrees, roll it out again, and repeat the folding. This creates layers. I chill the dough for 30 minutes to firm up the butter.

3. Add the Filling:
After chilling, I roll the dough into a ¼-inch-thick rectangle. In a small bowl, mix melted butter, garlic, and dried parsley. Brush this generously over the dough, then sprinkle cheddar and Parmesan evenly. Starting from the long edge, tightly roll the dough into a log.

4. Shape the Cruffins:
Using a sharp knife, I slice the log into 12 equal pieces. Each spiral-cut piece is placed in a greased muffin cup, cut-side up. Cover the tin with a towel and let the cruffins rise for another 45 minutes. They should puff up noticeably.

5. Bake to Perfection:
Preheat the oven to 375°F (190°C). Bake the cruffins for 18–22 minutes until golden brown. Out of the oven, I immediately brush them with leftover garlic butter and sprinkle fresh parsley and Parmesan. Let them cool slightly before devouring!