Put the flour and sugar in a bowl, add a pinch of vanillin and the salt, and mix.

In a separate bowl, add the dry yeast to the warm milk along with 1 tbsp of flour and 1 tsp of sugar. Stir and let the yeast activate: the mixture should bubble up and the yeast dissolve.

Pour the activated mixture into the dry ingredients, add a beaten egg and knead the dough. At the end pour in the vegetable oil and knead well once more.

Shape the dough into a ball, cover with cling film and leave in a warm place for 1.5-2 hours.

Punch down the risen dough and roll it into a very thin sheet. Brush with vegetable oil or butter and sprinkle generously with the sugar, cocoa and cinnamon mix.

Roll the sheet into a log, pinch the edges to seal and cut into 2-3 cm buns. Arrange on a baking sheet and let proof for 30 minutes.

Bake in a well-preheated oven at 180°C (355°F) for 20-25 minutes. All done - enjoy!