COOL THE MILK TO LUKEWARM. ADD YEAST; MIX WELL AND LET STAND. MIX BUTTER, SUGAR AND SALT TOGETHER. ADD TO YEAST MIXTURE. STIR IN ENOUGH FLOUR TO MAKE A SOFT DOUGH. KNEAD UNTIL SMOOTH AND ELASTIC ON A LIGHTLY FLOURED BOARD. PLACE IN A GREASED BOWL, COVER AND LET RISE TILL DOUBLED. TURN OUT ONTO FLOURED BOARD AND KNEAD FOR 30 SECONDS. ROLL DOUGH OUT TO 4 cm THICKNESS AND CUT WITH A 5 cm BISCUIT CUTTER. DIP ROUNDS INTO MELTED BUTTER THEN INTO REMAINING SUGAR CINNAMON MIX. PLACE INTO A WELL BUTTERED RING MOLD. BAKE AT 350 DEG F FOR 25 MINUTES OR UNTIL GOLDEN BROWN.