In 50 ml of warm milk, stir 2 tsp sugar and 1 tsp yeast and leave for 10-15 minutes. Sift in a Cup of flour, add salt, slightly beaten egg, sugar, butter, yeast mixture, milk. Knead soft dough, cover it with foil and leave for 1 hour before increasing in volume twice. Approaching divide the dough into 6-7 parts. The dough thinly roll out, sprinkle with melted butter, sprinkle with cinnamon and sugar.

To roll the roulade. On the one hand to make a small incision and slightly raise the ends to the sides. On the other hand to make the incision bigger to bring the ends up and bend them to form the shape of a Tulip. Rolls to cover for 15 minutes, then grease with egg and bake at 180*C for about 15-20 min.