In a large bowl, whisk together the flour, granulated sugar, salt, and instant yeast until well combined.

In another bowl, combine the warm milk, melted butter, and egg. Pour this mixture into the dry ingredients. Stir until everything is just combined.

Lightly flour your surface and knead the dough for about 5 minutes, or until it’s smooth and elastic.

Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about an hour.

Once the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick.

Brush the rolled dough with melted butter and spread your filling evenly across it.

Start rolling the dough tightly from one end to the other, forming a log. Slice the log into 12 even pieces.

Place each piece into a greased muffin pan, standing them upright.

Cover the muffin pan with a towel again and let the cruffins rise for another 30 minutes.

Preheat your oven to 375°F (190°C) and bake the cruffins for 25-30 minutes or until golden brown.

Once done, remove them from the oven, brush with more melted butter, and dust with powdered sugar if desired.