Melt the butter in a large pot gently on a low heat and then add the milk.
When the mixture is lukewarm, remove from the heat and add the two sachets of dried yeast, sugar and salt.
Slowly incorporate the flour one cup at a time; be patient, as the mixture will eventually come together and you won't be left with a sticky mess forever! You may need to add less or more of the flour to get the right consistency.
When the dough has taken shape and is no longer sticky, turn out onto a floured surface and knead for about 3 minutes
Leave the dough to rise in the bowl covered with a damp cloth for 45 minutes. Try and find somewhere warm, as the yeast will do its job a lot quicker.
While the dough is rising, prepare the filling. Gently melt the butter in a saucepan and add the cinnamon and sugar, making a think spreadable mixture.
When the dough has risen, cut it in half and roll it into a rectangle about 5mm thick, and then spread the filling all over.
Then, from the long side, roll the dough so you get a snail effect and slice into approximately 15-20 pieces. Place the slices in paper wrappers face up and coat with the beaten egg. Repeat the process with the second half of the dough.
Sprinkle the buns with pearl sugar.
Bake the rolls in the oven at 220°c (425°F/Mark 7) for about 5-10 minutes or until they turn golden brown. Enjoy!
This recipe and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.