In a medium sized saucepan, heat the butter, milk and caster sugar, stirring until the butter has melted and the sugar has dissolved. Set it aside to cool to about 110F.

In a large bowl, whisk together the flour and salt.

In the bowl of an electric mixer, use the whisk attachment to mix the cooled butter mixture, water and eggs.

Change over to the dough hook and slowly add the flour with the motor running.

Add just enough so that the dough comes away from the sides.

You may need to take the dough out of the bowl and use your hands to knead it on a floured surface if your bowl isn't big enough.

Knead the dough until it is nice and smooth.

Butter a large bowl and place the dough inside, turning to coat in butter then cover with plastic wrap and set aside to double in size. This usually takes about an hour but can vary so go by size not time.

While the dough is rising, make the filling by mixing the sugar, brown sugar and cinnamon together then cutting the butter through until the mixture is like bread crumbs.

Line two baking trays with baking paper.

When the dough has doubled in size, transfer it to a lightly-floured bench.

Dust it with a little more flour then carefully roll it out to form a rectangle 30x22cm (12x9in).

Spread the filling over the dough leaving a little border around the sides.

Starting at the long edge, carefully and tightly roll the dough up to form a log.

Use a sharp knife to trim off the ends then cut into however many pieces you'd like.

Place the rolls flat on the baking trays so they are just touching then gently press the tops a little to flatten.

Cover with plastic wrap and set them aside to rise to double again (about 45mins).

About 15 minutes before the dough is ready pre-heat the oven to 180C fan-forced (350F).

When the dough has risen, bake the scrolls for 15-20 minutes or until golden brown.

Drag the baking paper across to a wire rack to allow the scrolls to cool on the paper.

Best served warmed up a little in the oven (or fresh from the oven!).