Gently heat the milk and butter in a saucepan. In a separate bowl, mix together the flour, sugar, salt and dry yeast.
Add the lukewarm milk mix and the egg. Use a dough hook to knead into a smooth dough for five minutes. Cover and let rest for at least 60 minutes.
Wrap the rolling pin, including the handles, with aluminum foil. Then melt 50 grams of butter in a saucepan and brush it all over the rolling pin. Mix the sugar and cinnamon in a bowl.
Heat up the grill. Roll out half of the dough on a floured work surface into a narrow rectangle (20×40 cm). Using a sharp knife, cut into strips about 1 cm wide.
Place strips of dough around the rolling pin. New strips of dough should always connect to the end of the previous ones. Two tree stalks about ten centimeters wide fit on the rolling pin. Brush the dough pieces with the remaining butter and sprinkle generously with cinnamon and sugar.
Place the rolling pin with the handles on a casserole dish so that the dough pieces do not touch the bottom of the dish. Bake on the grill for about ten minutes. Then turn slightly and bake for another eight minutes. Carefully remove the Baumstriezel from the hot aluminum foil and enjoy while still warm. If you like, you can pimp the Striezel with cream, ice cream and cinnamon.