2 cups milk
1 cup white sugar
1 egg
1 tablespoon salt
2 teaspoons butter
6 tablespoons all-purpose flour
2 cups unbleached flour
2 teaspoons baking powder
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together milk, sugar and egg. Stir in salt and butter. Combine the flour, baking powder and salt, stir into the milk mixture, then pour into the egg mixture. Stir together the about 1/3 cup of flour and the baking powder, then fold in the remaining flour, 2 teaspoons at a time, to form a thick paste. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
On a lightly floured surface, divide butter and milk into small bowl; butter , 1/2 cup at a time, into a 9x13 inch baking dish. Tie off a lollipop-sized section. Roll out dough to 1/4 inch thick; spread evenly into the prepared pan. Repeat with second section. Place second layer into pan. Spread cream over cream-filled section. Cover with 1/2 of dough, leaving mixture in pan. Place third section of dough around pan. Brush with 1/2 of the cream, then spread remaining cream over it, spreading slightly. Brush again with remaining cream. Roll upper corner and smooth out. Place fourth section of dough on top. Place fifth section on top, and watermark with watermark. Seal and let rest for 1 hour or until room is warmed. Just before serving, cut away an inch of the edges of the dough to make a slit about 1/2 inch wide. Spread with whipped cream, and sprinkle with cinnamon.