In a bowl, whisk together the milk, olive oil, yeast and honey.
In another bowl, mix flour and salt.
Add the liquid ingredients to the dry ingredients. Mix thoroughly until the dough is smooth and well combined. Cover and let rest for 1 hour or until doubled in volume.
On a floured work surface, divide the dough into 8 equal pieces.
Flatten the dough balls to form circles. Place a cube of Brie and some shallot confit in the center. Fold each side of the dough to seal well.
Cut 8 pieces of kitchen string about 60 cm long. Brush the twine with a little oil.
Wrap the twine around the dough balls. Begin wrapping once, then twist the twine underneath at a 90-degree angle to form a cross. Wrap two more times to create 8 spaces around the twine.
Be careful not to tighten the twine too much to allow the dough to rise. Tie a knot in the center and cut off any excess twine.
Place rolls on a baking sheet. Cover and let rise for 30 minutes.
Preheat the oven to 375°F. Bake for 15-20 minutes or until cooked through and golden brown.
When cooled, remove the string from the rolls. Place the cinnamon sticks in the center of the rolls.
