In a large mixing bowl, combine all-purpose flour, granulated sugar, instant yeast, and salt. In a separate bowl, whisk together warm milk and eggs until smooth. Gradually pour the wet ingredients into the dry mixture, stirring until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Shape the dough into a ball and transfer to a greased bowl.

Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until it has doubled in size.

Once risen, turn the dough onto a floured surface and roll it out into a large rectangle, approximately ¼ inch thick. Brush with melted unsalted butter, then sprinkle with brown sugar, chocolate chips, and a dash of cinnamon.

Starting at one long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces and place upright in a greased muffin tin.

Cover the muffin tin and let the cruffins rise for an additional 30 minutes.

Preheat your oven to 375°F (190°C). Once preheated, bake the cruffins for about 20 minutes until golden-brown.

Remove from the oven and cool for about 10 minutes in the tin before transferring to a wire rack to cool completely.