When heating the milk (step 1) only bring it just to the boil. ‘Scalding’ it this way activates the yeast when the milk is poured into the mix, and also gives the buns a softer, more rounded flavour.
Once the dough has been spread with the cinnamon filling (step 4), use your thumb to press the long side, furthest away from you, onto the work surface – this will hold it in place while you roll it up. When you reach the end of the roll, gently lift the dough of the work surface and finish with the seam on top.
When it comes to putting the buns in the greased baking tin (step 5), leave about 1cm between them, so they have room to rise until their sides are touching.
If the buns are browning too quickly (step 6), cover with foil for the remainder of the cooking time.