In a mixing bowl mix milk, sugar, melted butter, salt and egg (if using).

Add 2 cups of flour and mix well until smooth. Now add the yeast mix well.

Add the rest of the flour as needed and knead till the mixture is easy to handle. You may not need all the flour.

Lightly flour the platform and knead dough for 5 to 10 minutes.

Place the dough in a well-greased bowl.

Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.)

Cover with plastic cling film and allow to rise in a warm place until double in size. About 45 minutes to 1 hour here in Goa.

Sprinkle the counter with flour and put the dough on the flour.

Press gently and degas the dough.

Roll out using a rolling pin and flour on a floured surface into a 15 by 9-inch rectangle.

Spread melted butter all over the dough.

Mix the sugar and cinnamon and sprinkle over the buttered surface.

Now begin rolling the dough from the bigger side of the rectangle. Pinch the edges to seal well. Cut into 12 to 15 slices.

Grease the bottom of the pan with the butter. You can sprinkle more sugar but I did not.

Arrange the rolls such that you can see the spirals close to one another.

Let the slices rise about 30 to 45 minutes.

Preheat the oven to 170ᵒC towards the end of the rise time.

Brush milk or egg white over the dough.

Bake in a 170ᵒC oven for 20-30 minutes or until they are browned to your satisfaction.

Brush with melted butter while hot.

Remove from the mould after about 10 minutes.

Eat after the bread cools down.

In case you are using the glaze then mix butter, powdered sugar, and vanilla.

Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.

Spread over slightly cooled rolls.