1. Combine flour, sugar, salt, and yeast in a large bowl.
2. Melt the butter and whisk it into the milk and egg, then stir it into the flour mixture.
3. Mix to combine and knead the dough until smooth and springy, adding up to 3/4 cup more flour if necessary.
4. Form into a ball, place in an oiled bowl, turn to coat, and cover. Let rise until doubled (30 min to an hour).
5. Line a 24-cup mini muffin pan with parchment liners.
6. Make the molasses sauce: In a small saucepan, bring brown sugar, butter, water and molasses to a boil. Divide between muffin cups.
7. When dough has doubled, punch down and roll into a 9″x12″ rectangle. Spread with softened butter and sprinkle with cinnamon-sugar mixture.
8. Roll up from the long side, pinching to seal. Slice into 24 pieces. Place each piece, cut side down, in prepared cups.
9. Cover and let rise in a warm place until puffy, about 40 minutes.
10. Bake at 350°F for 12-15 minutes or until golden brown. Cool for 2 minutes; invert onto serving platter. Best served warm!