In a large mixing bowl, combine flour, milk, yeast, egg, butter, and salt. Knead into a smooth dough using a dough hook for about 10 minutes. The dough should be a little sticky, but that's okay.

Let the dough rise, covered, in a warm place for 1 hour or until doubled in volume.

Meanwhile, stir in the dark brown sugar and cinnamon (to taste) in a small bowl and spread the mixture on a baking sheet.

Dump the dough onto your work surface and squeeze out the air. Divide into 12 equal parts.

Form balls, roll in sugar and let rest for 15 minutes.

Roll the dough balls in the sugar into a string about 35 cm/14 inches long.

Roll the string into a spiral, starting in the middle. Tuck the end of the string under the roll. Place the buns on a baking sheet with enough space between them. Cover and let rise for 1 hour.

Bake the boluses at 250°C/480°F (conventional oven) for 7-9 minutes. Keep a close eye on them, as they can bake quickly and you don't want them to bake too long and become dry.

After baking, immediately turn the boluses upside down on another plate or platter. Let them cool there. Flip the entire plate or use a spatula to move and flip each one. Do not use your hands as the sugar is very hot.