In a large bowl, mix flour, yeast, sugar, and salt. Make a well in the centre, and add the warm milk mixture, egg, and vanilla. Stir until a rough dough forms.

Place the dough on a lightly floured surface and knead it until it becomes smooth, elastic, and soft. It should feel bouncy and shouldn’t stick to your hands.

Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot for about an hour, until it has doubled in size.

In one bowl, melt the butter. In another, mix granulated sugar and cinnamon so it’s ready for dipping once they come out of the oven.

Preheat your oven to 200°C (400°F) and line two baking trays with parchment paper.

Roll the dough into a ¼-inch thick square. Cut into 4-inch squares and then into triangles. Arrange them on the trays with space between each.

Bake for 12 minutes, rotating trays halfway. While still warm, dip each piece in melted butter, then roll it in cinnamon sugar mixture. Serve immediately while still warm and fluffy.