For the rolls, sieve the flour into the large mixing bowl and set aside. In a small saucepan, melt the butter and milk together on a low heat, being careful not to boil it, then in a small mixing bowl mix your yeast, sugar and a pinch of salt together and pour over your melted butter and milk. Whisk well then set aside for a couple minutes.

Pour the mixture over the flour and mix to form a dough. Once well combined, knead the dough for 2-3 minutes until there is no excess flour left. Form the dough into a ball and leave to rest, covered, for 45 mins - 1 hour, or until it has doubled in size. 

Meanwhile, mix together the butter, brown sugar and cinnamon in a bowl to form a paste.

Knead the dough again for 30 seconds to remove the air bubbles. Then, roll into a large rectangle and then spread over the cinnamon paste. Carefully roll the rectangle up from the bottom up, to form a giant sausage. Using a sharp knife, gently cut into 9-12 equal disks, and then lay flat on a lined baking tray. Loosely cover with cling film and leave to rest for a further 30 mins.

Once the rolls have rested, melt 2-3 tbsp of butter in a small saucepan and brush over the top. Place into a hot oven for 25-30 minutes. 

Once cooked, leave to cool on a wire rack or enjoy warm.