In a smaller bowl, whisk the warmed whole milk, vanilla extract, and egg. Make sure that milk isn't too hot—it should feel like a warm bath. We want to wake the yeast up, not scald it!

Pour your wet mixture into the dry ingredients. Mix using your hand mixer or stand mixer until a soft dough forms. Add the softened unsalted butter and keep mixing for 2 minutes. The dough should look smooth and pull away from the bowl, just like the dough my grandmother used to make for her Sunday rolls.

Cover the bowl snugly with plastic wrap. Let it sit in a warm, draft-free spot for 45 minutes. It won't double in size like traditional dough, but you’ll see it puff up beautifully. It's the perfect time to grab a cup of coffee!

On a floured surface, roll the dough into a 10x14 inch rectangle. Distribute thin slices of cold unsalted butter over the top two-thirds. Fold the bottom up and the top down—just like folding a letter. This is where those magical layers are born!

Wrap your dough and pop it in the fridge for 20 minutes. You’ll repeat the rolling and folding process once more after this. Keeping that butter cold is the secret to a cruffin that "shatters" when you bite into it!

After the final chill, roll the dough out and brush with melted butter. Sprinkle your granulated sugar and ground cinnamon mixture all over. Roll it up tightly into a log—think of it as a cozy sleeping bag—and slice into 6 equal rounds.

Place the spirals cut-side up in your muffin tin. Let them rest for 20 minutes, then bake at 375°F for 20-24 minutes. Your kitchen is going to smell like a dream! They are ready when they are a deep, gorgeous golden brown.

While they are still warm, brush with a little extra butter and roll them in more cinnamon sugar. This creates that sweet, crunchy crust that Emma loves so much. Transfer to a wire rack to cool... if you can wait that long!