Changed my chinese milk buns into cinnamon buns by rolling the dough out and smeared with a mix of butter, sugar and cinnamon.
Rolling the dough like a “swiss roll” and cut into rings.
Pack the rings tightly into a prepared cast-iron pot. ( see photo)

Baked in a cast-iron pot on the coals with coals in the lid also. (not to hot)
Tested when ready.
No oven needed

Added a icing drizzle while it was still hot.

https://yourrecipeblog.com/recipes/chinese-milk-buns/

Recipe and photo:  Nicolette Papas