Preheat a pan with a thick button on middle-high heat and melt the butter.
Add the condensed milk
From now on it is important that you keep stirring well. Don't forget the bottom and edges of the pan!
The moment the mixture starts to discolour a bit, lower the heat a little. Stir well until it thickens.
In the end, it must become a ball of caramel. The mixture must not be too sticky and it must be a golden whole.
Turn off the heat and spatula the caramel on the baking paper. Allow the mixture to cool for approximately 5 minutes. Feel whether you can already take it in your hand, otherwise let it cool a little.
Divide the caramel into 3-4 pieces and roll them out to a string of approximately 15 cm.
Press the roll a little flat and cut it into small pieces of 3-4 cm. Turn every little piece to get a twist in it.
Sprinkle with cinnamon and let them all rest overnight on baking paper to harden a bit more.