In a small bowl, dissolve yeast in a ¼ cup of the hot milk and set aside.
In a large bowl mix milk, sugar, melted butter, salt and egg.
Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
Knead dough on a lightly floured surface for 5 minutes. Place in a bowl, cover with plastic wrap and set aside.
Place an 8-ounce cup of hot water into the microwave and heat on high for 3 minutes to moisten the oven.
Remove the mug and place the bowl with the dough into the microwave and heat on its lowest setting (10% power) for 3 minutes.
Meanwhile, make the sauce by melting the butter then add the cinnamon and sugar. Set aside.
Then let the dough rest in the microwave for 3 minutes.
Heat the dough (still on its lowest setting) for another 3 minutes.
Then let the dough rest in the microwave for 5 minutes.
Preheat the oven to 375F/180C
When doubled in size, punch down dough.
Stir the sauce to make sure it's fully combined. Pour a little of the sauce into the bottom of a bundt pan.
Form dough into approximately 1-inch balls and layer to cover the bottom of the pan using ½ of the dough mixture.
Pour over ½ of the remaining sauce. Continue to layer 1-inch balls of dough until it is gone. Pour remaining sauce over the mixture.
Place on a baking sheet to catch any overflow of topping and bake for 35 minutes or until golden brown.
Remove from oven and wait 5 minutes to turn out on a large plate and serve.
NOTE: Before attempting this method, please see the baker’s tip at the bottom of the post for a microwave test. I wouldn’t want you to ruin dough you spent a lot of time on in a microwave that won’t rise dough.If your microwave isn't suitable, you can always rise the dough the old fashioned way.