Step 1: Making the Croissant Dough

1. In a small bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.
2. In the bowl of a stand mixer, add flour, sugar, and salt.
3. With the mixer on low speed, slowly add the yeast mixture and melted butter.
4. Knead on low speed for 3-4 minutes until a smooth dough forms. If kneading by hand, knead for about 10 minutes until the dough is elastic.
5. Transfer dough to a greased bowl, cover, and let rise at room temperature for 1½ hours, or until doubled in size.

Step 2: Preparing for Lamination

1. Once the dough has risen, punch it down to release air.
2. On a lightly floured surface, shape the dough into a 10 x 12-inch rectangle.
3. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.

Step 3: Laminating the Dough

1. In a bowl, mix softened butter with flour until smooth.
2. Roll the chilled dough into a 12 x 20-inch rectangle.
3. Spread the butter mixture evenly, leaving a ½-inch border.
4. Fold the dough into thirds (like a business letter).
5. Rotate the dough 90 degrees, roll it out again, and fold into thirds.
6. Place dough in the freezer for 5 minutes, then repeat the rolling and folding two more times.

Step 4: Shaping the Cruffins

1. Divide the laminated dough into 6 equal portions.
2. Roll each portion into an 8 x 12-inch rectangle.
3. Spread a thin layer of softened butter over the dough.
4. Mix sugar and cinnamon, then sprinkle evenly over the buttered dough.
5. Roll the dough tightly into a log, then slice into four strips.
6. Roll each strip into a spiral shape and place into a greased muffin tin.

Step 5: Proofing & Baking

1. Cover the muffin tin and let the cruffins rise for 30 minutes until slightly puffed.
2. Preheat the oven to 350°F (175°C).
3. Bake for 25-30 minutes, or until golden brown and flaky.
4. Let cool for a few minutes, then roll the cruffins in cinnamon sugar while still warm.