Make the Cruffin Dough:

In a small bowl, warm the milk until it is lukewarm (about 100°F or 37°C). Stir in the yeast and a pinch of sugar, then let it sit for about 5 minutes until foamy. In a large bowl, whisk together the flour, sugar, and salt. Add the milk mixture, melted butter, egg, and vanilla extract. Mix until a dough forms.

Knead the dough for 5-7 minutes until smooth and elastic, adding a little more flour if needed. Cover with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.

Prepare the Coconut-Pecan Filling:

In a small saucepan, melt the butter over medium heat. Stir in the sweetened condensed milk, shredded coconut, chopped pecans, vanilla extract, and salt. Cook for 3-5 minutes, stirring frequently, until the mixture thickens slightly. Remove from heat and set aside to cool.

Laminate the Dough:

Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle (about 12x16 inches). Evenly place the cold slices of butter over two-thirds of the dough, then fold the dough into thirds like a letter. Roll it out again to about the same size, fold, and repeat once more to laminate the dough.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.

Assemble the Cruffins:

Preheat your oven to 375°F (190°C). Grease a muffin tin and set aside. After the dough has chilled, roll it out to about 1/4-inch thickness. Spread a thin layer of the coconut-pecan filling over the dough, leaving a small border. Roll the dough tightly from the long edge and slice it into 12 equal pieces.

Place each piece into the prepared muffin tin, spiraling the dough around the center to form a cruffin shape. Cover and let rise for 20 minutes.

Bake the Cruffins:

Bake the cruffins in the preheated oven for 18-22 minutes, or until golden brown and flaky. Let them cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Drizzle with Chocolate:

While the cruffins are cooling, prepare the chocolate drizzle. In a small saucepan, heat the heavy cream and butter over medium heat until it begins to simmer. Pour it over the chopped chocolate in a heatproof bowl and stir until smooth. Drizzle the chocolate over the cooled cruffins, letting it set for a minute.