Step 1: Prepare the Dough (If Making from Scratch)

1. Activate the Yeast:

In a small bowl, combine the warm water, warm milk, and granulated sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it becomes foamy. This step activates the yeast and ensures the dough will rise properly.

2. Mix the Dough:

In a large mixing bowl, combine the flour and salt. Add the melted butter, egg, and the activated yeast mixture. Stir everything together until a dough forms.

3. Knead the Dough:

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, you can add a little more flour, but be careful not to add too much.

4. Let the Dough Rest:

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Step 2: Laminate the Dough (Creating the Layers)

1. Prepare the Butter for Laminating:

While the dough is rising, soften 1 cup of unsalted butter and spread it between two sheets of parchment paper. Use a rolling pin to flatten the butter into a rectangle about 1/4 inch thick. Place it in the refrigerator to chill while you finish preparing the dough. The butter should be firm but pliable when you’re ready to laminate.

2. Roll Out the Dough:

Once the dough has doubled in size, transfer it to a lightly floured surface. Roll the dough out into a large rectangle, about 12×18 inches. Try to keep the edges as straight as possible, and make sure the thickness is even throughout.

3. Add the Butter:

Place the chilled butter rectangle in the center of the dough. Fold the dough over the butter like a letter—fold the top third of the dough down, then fold the bottom third up over the top. This is your first “fold” in the lamination process.

4. Roll and Fold the Dough:

Turn the dough 90 degrees, then roll it out again into a large rectangle, being careful not to let the butter escape. Fold the dough into thirds again, just like before. Repeat this process 2-3 more times, turning the dough 90 degrees after each fold. This creates the flaky layers characteristic of croissant dough.

5. Chill the Dough:

After the final fold, wrap the dough in plastic wrap and refrigerate it for at least 30 minutes, or up to 1 hour. This allows the butter to firm up again and makes the dough easier to work with.

Step 3: Roll and Shape the Cruffins

1. Roll the Dough into Thin Sheets:

Once the dough has chilled, remove it from the refrigerator and roll it out one last time into a large rectangle about 12×18 inches. The dough should be quite thin at this point, about 1/8 inch thick.

2. Brush with Garlic Butter:

Brush the entire surface of the rolled-out dough with melted butter and sprinkle the minced garlic evenly over it. Next, sprinkle the shredded mozzarella cheese, grated Parmesan cheese, and a pinch of Italian seasoning evenly across the dough.

3. Roll the Dough into a Log:

Starting from one of the longer sides, carefully roll the dough into a tight log, like you would for cinnamon rolls. Make sure the roll is even and tight to create the distinct spiral layers.

4. Cut the Dough into Rounds:

Using a sharp knife, cut the rolled log into 12 equal rounds. You can also cut it into thicker or thinner slices depending on your preference and the size of your muffin tin.

5. Place in Muffin Tin:

Place each round into a greased muffin tin cavity, with the cut side facing up. This will allow the layers to open up and create that beautiful cruffin shape as they bake.

Step 4: Bake the Cruffins

1. Preheat the Oven:

While the cruffins are resting for a final proof, preheat your oven to 375°F (190°C). Let the cruffins rise in the muffin tin for another 20-30 minutes until they puff up slightly.

2. Bake the Cruffins:

Bake the cruffins in the preheated oven for 20-25 minutes, or until they are golden brown and the cheese is melted and bubbly. You’ll know they’re done when they sound hollow when tapped on the top.

Step 5: Add the Finishing Touches

1. Brush with Garlic Butter (Optional):

As soon as the cruffins come out of the oven, brush them with melted garlic butter for an extra layer of richness and garlic flavor. You can also sprinkle them with additional Parmesan cheese and chopped fresh parsley.

Step 6: Serve and Enjoy Your Cheesy Garlic Cruffins

These cruffins are best enjoyed warm, straight from the oven. Serve them alongside soups, salads, or as a savory breakfast treat. The combination of melty cheese, buttery layers, and garlic is simply irresistible!