• Preheat the oven to 200°C, and grease a 12-cup muffin tin with butter; set aside.

make the filling

• Melt the butter and set aside. Keep it in a warm place so that it stays spreadable.
• In a small bowl, mix together the sugar and the cinnamon until smooth. Set aside.

make the buns

• In a stand mixer, use the paddle attachment to combine all of the dry ingredients with the butter cubes until a coarse meal forms.
• With the mixer running on low, slowly pour the milk into the dough. The dough should form into a ball and not stick to the sides. Turn it out onto a lightly floured surface, gather it together, and leave to rest for 5-minutes.
• Gently do a letter fold with the dough, being careful not to overwork it. Leave to rest for 10-minutes.

to assemble

• On a large lightly floured surface, roll the dough out into a large rectangle about 5mm thick. Using a pastry brush, cover the entire surface of the dough with the melted butter. Before the butter cools onto the dough, cover the entire layer with the sugar/cinnamon mixture. It should feel extra and indulgent - that's just right.
• Starting at the long side, roll the dough up into a tight roll with the cinnamon & butter on the inside. Using a sharp knife, cut the roll into 12 equal slices. As you place each roll into the prepared muffin tin: peel back about 5cm of the loose end of pastry and fold it under the base of the roll. This helps to keep the filling inside the roll during the bake. Repeat with all of the rolls.
• Bake in the preheated oven for 25-minutes or until just a light golden brown in colour. As soon as they're out, invert the pan entirely to make sure they don't stick. Dip each roll into a bowl of caster sugar and leave to cool for 5-minutes before eating.