Warm milk to 110℉ (or until warm to the touch). Add Yeast to the milk and let sit until the yeast begins to froth, about 10 minutes.

In the bowl of a stand mixer combine flour, sugar, salt, and nutment and mix until combined.

Put the stand mixer bow into the mixer and add in the yeasty milk and mix for about 1 minute. Add in the eggs one at a time and continue to mix until the dough is elastic.

Begin adding in butter while the dough mixes one tablespoon at a time until all is incorporated and the dough is smooth and elastic.

Ball up the dough and place back into the stand mixer and cover for 1.5 hours. Remove dough, punch down, wrap with plastic wrap and refrigerate overnight or for at least 3-4 hours.

Make simple syrup by mixing water and sugar until simmering. Let simmer for 15 minutes and then remove from heat and let cool.

Combine the cinnamon, sugar and softened butter until it forms a paste.

Remove dough from the fridge and roll out to a 24x18 inch rectangle. Spread cinnamon filling all over dough while leaving a 1 inch border along the edges. Roll into a long cylinder by grabbing the short end and rolling along the long edge. (see video for details)

Place rolled dough into the freezer for about 20 minutes to firm up. This will help with the twisting in the following step.

Remove the dough log from the freezer and cut the dough in half lengthwise. Next hold the two sides against each other with the cut sides facing out. Twist the dough so it forms a decorative twisted pattern on the outside and then place it into a greased and parchment lined baking pan into a coiled loaf. See video for more details. Place a damp towel onto the baking pan and let the dough rise for 1.5 hours until puffed.

Preheat oven to to 375℉ and bake for 30-40 minutes, brush with simple syrup and let cool on rack for one hour to cool before slicing. Enjoy!