0. First, prepare a starter dough by mixing together yeast, 100 g of flour (taken from the total), and 100 g of water and milk (taken from the total). Knead together and let rise for 2 hours until doubled in size.

1. Then prepare the dough by combining the remaining flour, sugar, remaining water, and milk with the starter dough. You can knead by hand, or with a mixer or stand mixer. Add the egg and knead until smooth, then add the butter cut into small pieces and the salt. The dough is easy to work with; you should obtain a smooth ball that comes away from your hands. If the dough is too soft, sprinkle with flour. Let it rise for 3–4 hours, until it triples in volume.

2. Roll out the dough with a rolling pin to a thickness of 1 cm, forming a rectangle. Brush with melted butter and sprinkle the cinnamon and sugar mixture over the entire buttered surface. Roll the dough tightly from the longest edge.

3. Finally, carefully slice each roll with a sharp knife or kitchen string. Once all the rolls are made, place them on a baking sheet lined with parchment paper. Place each roll 1 cm apart on all sides. Let them rise in the pan for about 1 hour, until doubled in size. They will hold together.

4. Cook in a very hot static oven at 180° for about 25 minutes.