Combine the milk, yeast, and 1 teaspoon of sugar in a bowl and allow the yeast to bloom. This should take 2-3 minutes.
In a stand mixer, combine the flour and remaining 3 tablespoons sugar with a dough hook attachment. Once the yeast has bloomed, add the yeast mixture, the oil, and egg yolks to the mixer and knead with dough hook for 3-5 minutes until the dough has combined, is very soft to the touch, but is not sticking to the sides of the bowl.
Remove the dough hook and shape the dough into 2 large balls and place back into the bowl.
Cover with plastic wrap and place in a proofing drawer. Allow to proof for about 2 hours until at least doubled in size. Tip - if you do not a proofing drawer, heat up about 1 cup of water in the microwave for 3 minutes and then quickly place your dough to rise in the microwave. The heat and steam from the water will create the right environment for proofing.
While the dough is proofing, combine the filling ingredients - sugar, butter, and oil - using a whisk until well incorporated in a separate bowl and set aside.
Once proofing is completed, remove one ball from the bowl and using a rolling pin, roll the dough out into a large rectangle, about ⅛ inch thick.
Spread half of the filling in a thin layer over the rolled out dough. Next, start tightly rolling the dough in from both sides into the middle, creating two spirals.
Prep your bundt pan with non-stick spray.
Using a sharp knife, slice one inch wide segments of the spiralized dough and begin placing into your prepared bundt pan in an even layer.
Repeat these steps with the second ball of dough until all pieces have been used. Cover and allow to proof for 1 hour.
While dough is proofing for the second time, prepare the glaze. Combine the milk, sugar, and cinnamon sticks in a saucepan and bring to a simmer over low-medium heat.
Allow sauce to simmer until reduced by at least half. This will take about 45 minutes to 1 hour. It's important to keep the heat on low to prevent the milk from curdling. The milk will take on a caramel color and thicken to a glaze consistency when it's done. Set aside.
Preheat oven to 375F.
Once the dough has finished proofing, bake for approximately 20 minutes at 375 F, until the top is just barely turning golden brown.
Remove from oven and turn the oven to broil. Pour the cinnamon glaze evenly over the cake and return to the oven to allow to brown for 2-3 minutes.
Once finished allow to cool for about 1 hour in the pan before attempting to flip - this allows time for the glaze to soak up.
Turn the bundt pan over onto a plate and then flip the cake back over so the browned layers are on top. Serve with cinnamon sticks on top!
