Transfer 180g of warm milk to the bowl of an electric mixer and sprinkle 2 and 1/4 teaspoons quick rise or active yeast on top.

Add in 50g of sugar, 1 egg, 1 egg yolk and 57g of melted butter. Mix until well combined.

Next stir in 360g of flour and ¾ teaspoon of salt with a wooden spoon until a dough begins to form.

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.)

If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.

Allow dough to rise for 1 hour to 1 and 1/2 hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread 57g of softened butter over dough, leaving a 1/4 inch margin at the far side of the dough.

Use your hands to sprinkle a mixture of 142g of dark brown sugar and 1 and 1/2 tablespoons of cinnamon over the buttered dough, then rub the brown sugar mixture into the butter.

Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can.

You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be.