Gather all the ingredients. In a stand mixer bowl, add flour, yeast, sugar, and salt. Lightly whisk to combine. Add egg and milk. Turn on the mixer with dough hook attachment.

Mix until the dough starts to come together, about 2 to 3 minutes. Add softened butter and mix well for another 1 minute until dough is sticky. Scrape down the sides. Increase speed to medium low and knead for at least 8 to 10 minutes until dough looks soft and pliable.

Remove from bowl, form into a ball, and place in a lightly greased clean bowl. Cover and let it rest in a warm place for 45 minutes to an hour.

Grease muffin pan with softened butter. Prepare work surface by lightly flouring it and the rolling pin.

Punch down the dough and shape it into a log. Cut into 6 even pieces. Take 1 piece of dough and shape it into a round. Flatten the dough and fold the edges into the middle, creating a round. Flip the seam down and cup the dough in your hand, rolling it around to create a taut surface on top. Set aside and cover. Repeat with the remaining 5 pieces. Cover and let them rest for 10 minutes.

Take one dough ball and roll it out into an oval. Repeat with all the dough balls.

Take one oval piece and roll it out as thinly as possible into a rectangle approximately 15" x 7" (38 x 18 cm).

Spread softened butter evenly over the thin dough. Roll up the dough and place it seam side down. Repeat with the rest of the pieces.

Take one rolled-up dough cylinder and cut it in half. With the exposed/cut side up, start to roll up the dough into a round (like a snail shell). Tuck in the ends under the rolled-up dough and place it into the prepared greased muffin pan. Repeat until all pieces are shaped. Cover loosely with plastic cling wrap. Place in a warm place to rest for another 45 minutes until the dough is puffy.

Preheat oven to 375°F (190°C). Remove plastic cling wrap cover and bake for 18 to 20 minutes until cruffin tops are golden brown. Remove from oven and cool on racks.

Optional: To make the glaze, heat 3 tablespoons of water with 3 tablespoons of sugar and zest from half an orange. Stir until sugar is dissolved. Set aside to cool. Brush the glaze generously over the still warm cruffins. Serve immediately.