Cinnamon rolls

Heat the milk to just below boiling point then cool until warm. Whisk in the dried yeast and 1 tsp of the caster sugar and leave in a warm place for about 10 minutes or until a thick foam has formed on top of the milk.

Tip the flour into a large mixing bowl and stir in 1/2 tsp salt and the rest of the caster sugar. Make a well in the middle of the flour and pour in the yeasty milk mixture, beaten egg and softened butter.

Stir until the mixture is combined and comes together into a rough dough.

Tip onto a lightly-floured worksurface and knead for 5 minutes until the dough is smooth and elastic. Form into a ball, put in a bowl and cover with clingfilm. leave in a warm place for about 11/2 hours. to make the cinnamon butter, beat together the butter, sugar and cinnamon.

Turn the dough onto a lightly-floured work surface and knead gently for 30 seconds. Roll into a rectangle, measuring about 30cm x 50cm.

Turn it so the longest side is nearest to you, then spread the cinnamon butter over the dough, leaving a border of about 1cm around the edges.

Roll the dough up, starting with the long side closest to you and keeping the roll even.

Cut into 7 slices of even thickness and put in a buttered non-stick 23cm springform cake tin.

Cover the rolls loosely with oiled clingfilm and leave in a warm place for 40 minutes to prove. Heat the oven to 180c/fan 160c/gas 4.

Brush the rolls with beaten egg and sprinkle with demerara sugar and flour. Bake on the middle shelf of the oven for 35-40 minutes until brown and cooked through.