Heat the milk in a small saucepan until lukewarm. Add cubed butter and swirl until melted. Remove from heat and set aside.

In the bowl of a freestanding mixer, mix flour, sugar, salt, and yeast. Add the milk and butter mixture along with the egg. Mix on low speed until dough comes together, then increase to medium and mix for 8-10 minutes until smooth and elastic.

Transfer the dough to a lightly floured surface and shape into a ball. Place in a greased bowl, cover with clingfilm, and let rise in a warm place for about 1 hour or until doubled in size.

Prepare the filling by beating together softened butter and brown sugar in the mixer until pale and fluffy. Add ground cinnamon and mix until combined.

Punch down the dough and roll it into a rectangle about 40 x 50 cm. Spread the filling over ? of the dough, leaving ? clean.

Fold the clean part over the filling, then fold the other end on top. Roll the rectangle to flatten it out slightly.

Trim the edges of the rectangle. Cut into 12 equal strips, then cut each strip into three strands. Plait the strands and roll them to create knots.

Lightly grease a 12-hole muffin tin and place the knots in it. Cover and allow to prove for 45 minutes to 1 hour or until doubled in size.

Preheat the oven to 170?C. Brush the knots with eggwash and bake for 15-18 minutes until golden brown.

Let them cool for a minute, then transfer to a cooling rack. Dust with icing sugar if desired.