• Combine yeast, sugar and water and whisk until yeast has dissolved. Cover the mixture and stand it in a warm place about 10 minutes or until the mixture is frothy.
• Meanwhile, sift flour and salt into a large bowl. Add milk, butter and yeast mixture and mix until it forms a soft dough. Knead the dough on a floured surface for about 5 minutes then place in a well oiled bowl, covered for 1 hour or until it has almost doubled in size.
• Line a baking dish with baking paper (or you can oil it).
• Turn the dough onto a floured surface and knead until smooth. Shape the dough into a 20 x 26cm rectangle. Brush the dough with melted butter then spread with nutella/sugar or brown sugar and sprinkle with cinnamon. Roll it up from the long side and cut into 18 pieces.
• Place the rolls flat into the baking tray with some room in between each one. Cover and stand them in a warm place for about 40 minutes.
• Pre-heat the oven to 200C (390F) fan-forced.
• Brush scrolls with milk and sprinkle with icing sugar. Bake scrolls for 8 minutes then turn the temperature down to 160C (320F) and bake for a further 18 minutes.
• Remove to a wire rack to cool.

They can be separated while hot or left to cool then separated. I'm testing one in the freezer so shall report back on whether they're a good freezer treat or not.

Enjoy!