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 another bowl, whisk together 1 cup of warm milk and 2 room temperature eggs until smooth, then pour this mixture into the dry ingredients.

Stir until the mixture starts to form a cohesive dough.

Lightly flour your work surface and turn the dough out onto it. Knead the dough for about 5-7 minutes until smooth and elastic.

Place the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise for about 1 hour.

After the first rise, punch down the dough and roll it into a large rectangle approximately 12x18 inches. Brush with melted butter and sprinkle with brown sugar, chocolate chips, and cinnamon.

Tightly roll the dough into a log and cut into 12 equal pieces. Twist each piece and place upright in a greased muffin tin.

Cover the muffin tin with a towel and let the cruffins rise again for about 30 minutes.

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

Let them cool in the pan for about 10 minutes before transferring to a wire rack.