1.              Firstly, melt the butter and leave to one side to cool.

2.             Next Warm up your milk. Ensure it isn’t too warm or it will kill the yeast.

3.             Add in 1 tbsp of sugar, then pop in the 2 sachets of yeast. Allow to bloom.

4.             Sift Flour into a separate bowl. Add in Salt, mace and sugar.

5.             Once the yeast has bloomed pour in the flour, followed by the cooled melted butter.

6.             Bring together into a raggedy sticky dough. Turn out onto a dusted surface.

7.             Use the extra flour bit by bit, kneading it into your dough until it is smooth and elastic. You might not need all of it.

8.             Place the dough into an oiled bowl, cover and allow to double in size. This can take up to an hour.

9.             Once the dough has doubled in size. Gently knock it back and divide into to two segments.

10.         Remove the first segment and roughly shape into a rectangle.

11.            Roll it out nice and evenly. I measured my rectangle at approximately 16 x 10 inches.

12.          Once it is ready, add your filling. Slather with the butter, followed by the sugar and cinnamon mix.

13.          Gently roll it up.

14.          Cut into 2 inch parts. And Place around your baking dish. Leave a small space between each roll as you will be proving it again.

15.          Repeat this process exactly for the second section of dough.

16.          Once all the segments are filled, rolled and cut, place them around your oven dish. Put a dishcloth over them and allow them to rise for a further 25 to 30 minutes.

17.          Make sure your oven is preheating to 200 °C.

18.          Melt about a tablespoon of butter, and brush the cinnamon rolls with the melted butter just before you pop them into the oven.

19.          Bake for approximately 20 to 25 minutes until the rolls are golden.