In a large mixing bowl, combine flour, sugar, yeast, and salt, stirring until evenly mixed. Gradually add warm milk and melted butter, using a wooden spoon or spatula to blend until a rough dough begins to form.

Transfer the dough onto a lightly floured surface, then knead it for about 5 minutes until it becomes smooth and elastic.

Place the kneaded dough into a lightly greased bowl and cover it with a clean kitchen towel. Let the dough rise in a warm, draft-free area for 1 hour, or until it has doubled in size.

After the dough has risen, gently punch it down to release any air, then turn it out onto a floured surface once more. Roll the dough into a rectangle, spreading softened butter evenly over the surface. Next, sprinkle with cinnamon and sugar before cutting the dough into strips.

Take each strip of dough and twist it gently to create a knot shape, tucking the ends underneath for a neat finish. Arrange your twisted knots on a baking sheet lined with parchment paper.

Cover the shaped knots with a kitchen towel and let them rise for another 30 minutes.

Preheat your oven to 350°F (175°C) while the knots complete their second rise. Bake the risen knots for 15-20 minutes, until they are golden brown and puffed up beautifully.