Activate yeast by mixing warm whole milk with quick rise yeast in a bowl and let sit for 5 minutes until frothy.

Combine all-purpose flour, sugar, and salt in a stand mixer. Gradually add the activated yeast mixture and mix until a cohesive ball forms.

Knead the dough on medium speed for about 5 minutes until smooth and elastic.

Transfer dough to a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.

Prepare the butter disk by spreading softened butter between parchment paper into an 8x8-inch square. Refrigerate.

Roll risen dough into a 10x10-inch square and place chilled butter disk in the center. Fold edges over to seal.

Roll dough into a rectangular shape, fold into thirds like a letter, and refrigerate for 20 minutes. Repeat this process 2-3 more times.

Roll dough into an 8x15-inch rectangle. Brush with melted butter and sprinkle brown sugar and cinnamon over.

Cut the rolled dough into 1-inch wide strips, twist each strip into a spiral, and place in a greased muffin tin. Let rise for 20 minutes.

Preheat oven to 400°F, bake for 15-30 minutes until golden brown.

Cool for 5 minutes then roll buns in a sugar and cinnamon mixture.