These fun spiral cinnamon pastries are tender and delicious. You don't need any special tools to make some, you can improvise with items you can find around the house.
Add the yeast, 1/2 tsp sugar to the lukewarm milk and set aside for 5 to 10 minutes until it becomes foamy.
In a large bowl, combine flour, sugar and salt. To this, add the egg, milk, 3 T melted butter and yeast. Stir the mixture until it comes together to form a dough. Knead for about 5 minutes. The dough will be sticky. Don’t be tempted to add any flour. Grease your hands if needed. Transfer it to a large well greased container.
Let the dough rise for 60 minutes at room temperature until doubled in volume.
While the dough is rising, prepare rolling pins by covering them with aluminum foil. I used two paper rolls from the center of wrapping paper and cut them in half. Wrap them with several layers of the foil and brush them with melted butter.
After the dough rises for 60 minutes, punch it down and divide it into four equal parts. On a well floured surface, spread one portion of dough and roll it into a circle(ish) 1/16th inch sheet.
Using a pizza cutter, cut the dough into long ribbons spiraling around the circle about a half inch wide.
Wrap one end of the strip around the rolling pin, tucking in the end so the dough doesn’t unwind. Keep the dough very thin as you stretch and wind it up the rolling pin. Roll the whole thing lightly on the counter to press it together.
Brush it with the melted butter and roll in the cinnamon sugar.
Place in a roasting pan and bake in a preheated oven for about 25 minutes.
When the cake is done, roll it in the cinnamon sugar again.
Tap the mold on a tabletop to release the cake and set it upright to cool.