In a large mixing bowl, combine 3 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of salt, and 2 teaspoons of instant yeast. Mix the dry ingredients well. Make a well in the center and pour in 1 cup of warm milk, 4 tablespoons of melted unsalted butter, and 1/3 cup of warm water. Stir until a messy dough forms.

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place it in a lightly greased bowl, cover, and let it rise in a warm spot for approximately 1 hour or until doubled in size.

In a small bowl, combine 4 tablespoons of softened unsalted butter, 4 minced garlic cloves, and 2 tablespoons of chopped fresh parsley. Mix until well blended and allow the mixture to sit.

After the dough has risen, punch it down gently and roll it out into a rectangle approximately 1/4 inch thick.

Spread the garlic butter mixture over the rolled-out dough. Sprinkle a layer of grated Parmesan and shredded mozzarella cheese on top.

Starting from one long edge, carefully roll the dough into a log. Slice into 8-10 equal pieces and place each slice into a greased muffin tin, standing vertically.

Cover the muffin tin and let the cruffins rest for about 20 minutes. Preheat your oven to 375°F (190°C).

Bake the muffin tin in the preheated oven for 20-25 minutes until deep golden brown and the cheese is bubbling.

Once baked, remove the cruffins from the oven and let cool slightly in the tin for about 5 minutes. Transfer to a wire rack to cool.