In a mixer, with a dough hook attachment, add the warm milk and yeast. Mix until blended. Add the sugar and mix about a minute. Slowly mix in 1 cup of the flour until combined. Mix in the egg. Add the rest of the flour, butter and salt.

Mix together on medium-low speed stopping the machine to scrape down the sides of the bowl. Stop the machine to scrape the sides of the bowl and incorporate the flour. Mix on low speed until dough is incorporated. Be sure to give your mixer a break and as you don’t want to burn it out. Add extra flour if needed 1 tablespoon at a time. The dough will be a little sticky but also firm.

Take dough out of mixer bowl and knead a minute or two with a little bit of flour on a clean counter form dough into a ball. Coat a bowl with a light film of canola oil.

Place the dough into the oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil).

Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).

Preheat oven to 375 degrees F. Dust your work surface with flour, and roll the dough out to a thickness of 1cm.

Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture.

Roll up the dough, and using a knife, cut the log in half length-wise.

Twist the two halves together, keeping the open layers exposed. Form into a ring shape and carefully transfer to a parchment lined baking tray.

Top the remaining butter and sprinkle some sugar and cinnamon mixture. Cover the dough with lightly oiled plastic wrap or a clean tea towel, and let it proof for about 50 minutes. Preheat the oven to 375 F.

Bake for 30 to 35 minutes, until the top is golden brown.