For the dough melt 50 g butter. Add milk. Put flour, 50 g sugar and salt in a bowl. Stir yeast and 1 tablespoon sugar until liquid. Add lukewarm milk-fat-mixture, yeast and egg to the flour and knead all ingredients with the dough hook of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 1 hour until the volume of the dough has doubled
Melt 75 g butter. Mix 4 tablespoons of sugar with cinnamon. Grease a muffin tin (12 wells). Knead the dough once more. Roll out rectangularly (approx. 34 x 46 cm) on a floured work surface. Spread with butter and sprinkle with 3 tbsp. cinnamon sugar. Spread the jam on the dough and spread it, leaving the upper longer side about 1/4 free. Roll up from the lower long side. Cut the roll into 12 pieces
Place in the greased and floured hollows of a muffin tray. Brush with remaining butter. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Leave to cool in the tin for 20-25 minutes. Then carefully remove from the trays
waiting time approx. 1 1/2 hours