In a large mixing bowl, combine the flour, granulated sugar, instant yeast, and salt. Mix well.

In a separate bowl, whisk together the warmed milk, melted butter, egg, and vanilla extract until smooth.

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

Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat the oven to 375°F (190°C).

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

Spread the pastry cream evenly over the dough.

Starting from one long side, roll the dough tightly into a log. Slice the log into 12 equal pieces.

Place each piece upright in a greased muffin tin, allowing some space between them.

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

Bake in the preheated oven for 18-20 minutes or until golden brown.

Remove from the oven and let cool slightly before dusting with powdered sugar.