• 1 packet of instant yeast (10g) 
• 1 cup of milk 
• 1/2 cup of butter (halved) 
• 1/4 teaspoon salt 
• 3 cups of flour 
• 2 TBSP of cinnamon 
• 1/4 cups of sugar + 1 TBSP (divided) 

Method 

1. Set your oven to 180C 
2. In a sauce pan, add your milk and the first butter half. Bring to heat until the butter has just melted. Do not boil the milk. Remove from heat and transfer to a bug mixing bowl. 
3. Once the milk and butter mix is tepid, sprinkle your yeast over the liquid and give it a stir, leave to stand for 10 minutes, this helps activate the yeast. 
4. Now add the 1 TBSP of sugar and salt. Give this a quick stir. Next add 1/2 cup of flour at a time, keep incorporating the flour, until you get a rough ball of dough. 
5. On a clean surface, knead your dough for about 10 minutes (give it loads of love) Transfer the dough into a lightly oiled bowl and over with cling. Leave to rest for at least 1 hour or until I doubles in size. 
6. On a lightly floured surface, roll out the dough, into a thin rectangle and brush with the remaining butter and sprinkle with loads of cinnamon sugar.  
7. Roll it up, baby! 
8. Cut into 10 equal pieces and place them into a grease baking dish, leaving space in between them for the second rise. Cover in cling and leave to prove for 15 minutes. 
9. Brush with any remaining butter and bake for 20-25 minutes until slightly golden. 
10. EAT