To make the Sticky Bun Dough, gently heat milk in a small pot until lukewarm (it should feel neutral to the touch when you dip your finger into it, not hot).

Remove from heat, sprinkle yeast over the top and whisk lightly to disperse.

Whisk in sugar and stand for 3 minutes.

Add butter and stir to combine.

Mix flour and salt in a large bowl and make a well in the centre.

Add the milk mixture and stir until just combined.

Tip the dough onto a lightly floured surface and knead until smooth and silky (60-100 kneading strokes) or knead in a mixer with a dough hook for 5 minutes.

Place in a large, lightly oiled container, cover with a clean teatowel and leave to rise in a warm place until it has almost doubled in size (about 1 hour 20 minutes).

When risen, roll out to a 40cm x 25cm/16in x 10in rectangle on a lightly floured board.

To fill with Cinnamon Filling, brush the rolled dough liberally with the butter.

Mix the sugar and cinnamon and sprinkle over the top of the butter.

Roll up the dough tightly along the longest edge into a cylinder shape and cut into slices about 4cm/1½in wide.

You should have about 10 scrolls.

Line a 23cm/9in round cake tin with baking paper.

Arrange the scrolls in the tin, allowing 1-2cm/½-¾in between them.

Cover with a clean teatowel and leave to rise in a warm place (not hot or the butter will melt) for 20-30 minutes.

Preheat oven to 200°C/400°F fanbake.

Bake scrolls until golden and cooked through (about 20-25 minutes)

While the scrolls are baking, make the Syrup Glaze by heating sugar and water in a small pot, stirring, until the sugar is dissolved.

Boil for 3-5 minutes.

Brush the scrolls with hot syrup as they emerge from the oven.

If desired, make White Icing by mixing icing sugar and water to create a soft, spreadable icing.

Allow rolls to cool a little before spooning the icing over the top.

To make Sticky Buns in a breadmaker, place all ingredients in a breadmaker and put on dough mode. Once the dough has risen, continue as per recipe.