Make the Cinnamon-Sugar Filling: Mix all ingredients in a small bowl until a smooth, spreadable paste forms. Set aside at room temperature.

Make the English Muffins & First Rise: In the bowl of a stand mixer fitted with the dough hook, add water, milk, sugar, honey, and cooled melted butter. Add flour, salt, and instant yeast. Mix on low speed until combined but still shaggy, about 1 minute. Cover and rest 20 minutes to allow the flour to fully hydrate. Knead on medium-low speed for 5–6 minutes, until smooth, elastic, and very sticky but cohesive. Turn the dough out onto a well-floured surface. With greased hands, gently pat or stretch it into a rough rectangle about ½–¾ inch thick. Spread small dabs of the cinnamon-sugar filling randomly over the dough, leaving visible areas of bare dough. Fold the dough in on itself to fully enclose the filling. Once enclosed, knead the dough gently by hand just until the cinnamon filling begins to break through the surface and create visible streaks. Gather the dough into a loose ball and place it in a well-greased bowl. Cover with plastic wrap and let rise at room temperature 1 ½–2 hours, until puffy, jiggly, and about doubled in size.

Shape & Second Rise: Line a sheet tray with parchment paper. Turn the dough out onto a well-floured surface and divide into 8 equal pieces. With lightly floured or greased hands, shape each piece into a ball by pinching the ends together and rolling on a clean surface to seal. Then gently press to flatten into rounds. Dip both sides of each round into semolina, pressing down so it adheres. Place the muffins on the prepared tray, leaving space between them. Loosely cover with plastic wrap and let rise about 1 hour, until noticeably puffy.

Cook & Bake: Preheat oven to 350°F (175°C). Heat a cast-iron skillet or griddle dry over medium-low heat for 2–3 minutes. Working in batches, cook muffins 4–5 minutes per side, until golden brown. Transfer seared muffins to a parchment-lined baking sheet. Bake for 8–10 minutes, until the centers are fully cooked. Let cool 20–30 minutes before splitting.