To activate the yeast, warm milk and melt butter together until the mixture is lukewarm, then stir in sugar and yeast.

Combine the activated yeast mixture with flour and egg to form a dough, then knead it on a floured surface until smooth and elastic.

Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place until doubled in size, which typically takes 1-2 hours.

For a quicker rise, place the covered dough in an oven preheated to its lowest setting for a few minutes, then turned off, using the residual warmth. Alternatively, a warm, sunny spot or a proofing drawer can also accelerate rising.

Once risen, gently punch down the dough to release air, then proceed with shaping your cinnamon rolls.