Make the yeast pastry in a sponge way
(see the recipe).
Roll the pastry into a bar, cut into 10 equal pieces, make balls and roll out into 1/4 inch (3-5 mm) thick elongated cakes.
Brush with melted butter, sprinkle with cinnamon and sugar and roll up. Fold the roll in two, fastening the sides together, and make one or two lengthwise cuts on the bend.
Put the buns on a greased baking tray unfolding the cuts with the layers up and set aside in a warm place. Bake within 10-15 minutes over 450-490oF (230-250oC).
Cool the buns, wrapping in a towel, sprinkle with powdered sugar when serving.
