Method:

1. Warm the milk and butter: Pour the milk into a small saucepan and gently heat, then add the butter. (No need to heat too hot, or it could affect the yeast.) Once the butter is mostly melted, take the pan off the heat and set it aside to cool slightly. 

2. Mix the Dough: If possible, use a stand mixer here. In a mixing bowl, combine the flour, sugar, salt and yeast. Pour in the warm milk-and-butter mixture, then add the egg. Start mixing on low speed just until everything comes together (about 2 minutes). Increase to medium speed and knead for 8–10 minutes, until the dough is smooth, stretchy and pulls away cleanly from the sides of the bowl. If you are mixing by hand, turn the dough out onto the worktop and knead by hand for 10-12 minutes.

3. First proof: Lightly flour your work surface and turn the dough out. Shape it into a ball using your hands and scraper if you have one. Place it into a clean, lightly oiled bowl. Cover and leave it somewhere warm to rise for about 1 hour, or until doubled in size. Rising time may vary depending on your kitchen temperature.

4. Prepare the filling: In a clean mixing bowl (or the stand mixer bowl), beat the softened butter and brown sugar together until pale and fluffy. Add the ground cinnamon and mix on low speed until fully combined. Set aside.

5. Grease a 12-hole muffin tin and set aside ready for the knots. (If your tin is non-stick, you could skip this stage - the USA muffin pan does not need greasing).

6. Shape: Once the dough has doubled in size, turn it out onto a lightly floured surface. Gently press the air out, then stretch it into a rough rectangle. Roll it out using a rolling pin into a large rectangle, about 40 x 50 cm, with the long edge facing you. (Images below to show these steps) 

7. Spread the cinnamon filling over 2/3 of the dough, leaving the top third clean. Fold the clean third down over the middle, then fold the bottom third up over the top, like folding a letter. Gently roll over the folded dough with your rolling pin to flatten and slightly stretch it.

8. Trim the edges with a sharp knife or metal cutter. Slice the dough into 12 strips, about 4 cm wide. Then, cut each strip lengthwise into three strands, making sure to leave them attached at the top. Plait the three strands, then roll the plait up like a snail to form a knot. Tuck the end underneath. Repeat with all the strips.

9. Place each knot into the muffin tin. Cover and leave them to rise again for 45–60 minutes, until puffy and nearly doubled in size.

10. Preheat and Bake: Preheat your oven to 180°C (160°C fan). Brush each bun with egg wash, then scatter over a little pearl sugar or nibbed sugar for a sweet crunch and beautiful finishing touch. Bake for 15–18 minutes, or until golden brown and baked through.

11. Cooling and enjoy! Let the buns cool in the tin for a couple of minutes, then transfer them to a wire rack (don’t leave them in the tin too long or they might stick.) Best enjoyed on the day it’s baked or the day after. Store in an airtight container to keep it fresh.