In a medium bowl, combine warm milk, sugar, and active dry yeast. Let sit for about 5 minutes until frothy.

Add all-purpose flour, salt, beaten egg, and melted butter. Mix until a shaggy dough forms.

Knead the dough for 5–7 minutes until smooth and elastic. Sprinkle flour if it sticks.

Place the kneaded dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour.

Punch down the dough and turn it onto a floured surface. Roll out into a rectangle and cut into strips.

Twist each strip into a knot and arrange on a baking sheet lined with parchment paper.

Cover the knots and let them rise for another 30 minutes.

Preheat oven to 375°F (190°C). Brush knots with melted butter and sprinkle with cinnamon and sugar. Bake for 15–20 minutes.

Allow to cool slightly on a wire rack. Serve warm.