Start by mixing all the dry ingredients in your mixer's bowl.
Gently melt the butter in the milk by warming it in your microwave. Place aside to cool down.
When the milk and butter have cooled down add it together with the eggs and vanilla to the flour mixture.
Using the dough hook of your free-standing mixer, kneed the dough for 6 minutes or until elastic. (My dough seemed a bit dry so I added a very small amount of lukewarm milk.
Remove the dough hook and cover with a moist cloth. Place the dough in a warm place to rise. My kitchen was cold and I needed more time than the original recipe called for to rise. About half an hour will do.
Roll out your dough on a floured surface and pull the corners to form a rectangular.
Melt the butter for the filling and spread over the dough with a brush.
Mix the sugar and cinnamon and sprinkle evenly over the dough.
Roll the dough length-wise into a sausage.
Cut the roll into 3cm pieces with a sharp knife and place on a baking sheet.
Let your dough rise again for 30 minutes. I left mine for almost an hour. My reward was beautiful large rolls that doubled in size.
Bake for 20 minutes until golden in color.