Make the dough by measuring the ingredients and placing them in the bread machine bowl in order (liquids, dry ingredients, sugar, yeast). Set the bread machine to function 15 for kneading and fermenting for 50 minutes (first rise). Observe the dough's formation and adjust with flour or water as needed. Once done, shape into a round ball, pinch the seam closed, and let it rest for 20 minutes (cover with plastic wrap or a container to keep moist).

Roll the rested dough into a rectangle (press a cross with a rolling pin and roll outwards). Spread a thin layer of butter (too much butter can cause the center to rise during fermentation), leaving one short edge unbuttered. Evenly sprinkle the mixed cinnamon and sugar. Roll it up, sealing the edge with egg wash to prevent unrolling (you can also add raisins or chopped nuts if desired, or use Nutella instead of cinnamon).

Cut the rolled dough into six equal pieces, ensuring the seams are pinched closed. Let rise a second time at 95°F (35°C) for about 40-60 minutes until doubled in size. If you don't have paper molds, place the dough pieces in a non-stick mold, leaving space for rising.

Preheat the oven to 350°F (180°C). After the dough has risen, brush with egg wash and bake for about 12 minutes.