In a large mixing bowl, combine 4 cups of all-purpose flour, ½ cup of granulated sugar, 2 teaspoons of instant yeast, and 1 teaspoon of salt.

In a separate bowl, whisk together 1 cup of warm milk and 2 room-temperature eggs until well blended.

Gradually add the wet ingredients to the dry mixture, stirring until a soft dough forms.

Transfer the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.

After the first rise, gently punch down the dough, roll it out into a large rectangle, and brush the surface with melted butter.

Sprinkle brown sugar, chocolate chips, and cinnamon over the dough evenly.

Starting from one long edge, tightly roll the rectangle into a log and slice into 12 equal pieces.

Twist each piece gently and position upright in a greased muffin tin.

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

Preheat the oven to 375°F (190°C) and bake the cruffins for 20-25 minutes until golden brown.

Allow the cruffins to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.