Instructions: Mix the yeast with the lukewarm water and a teaspoon of sugar.

Leave in a warm place until it begins to froth.

Put the salt butter and sugar in a large mixing bowl pour over the hot water and stir until the butter melts.

Add 230g flour and beat until very smooth.

Pour in the yeast mixture add the egg and beat for 1 minute.

Cover with a damp tea towel and leave for 10 minutes.

Gradually knead in 230g of the remaining flour to make a soft dough.

Turn out on to a lightly floured work surface and knead for 10 minutes gradually working in enough of the remaining flour to give a soft but not sticky dough.

Place in a clean oiled bowl turn to coat in oil.

Cover with a damp tea towel and leave at room temperature until doubled in bulk approx about I hour.

Knock back the dough cover again with the cloth and again leave until doubled in bulk approx another hour or so.

Knock back again then knead briefly on a lightly floured work surface.

Cover with the upturned bowl and leave for 10 minutes.

Meanwhile cream the butter with the cinnamon and sugar for the filling until light and fluffy.

Roll out the dough to a 35x50cm rectangle.

Spread the filling over and roll up from one long side like a Swiss roll.

Cut into I5 even slices.

Arrange one cut side up in a 30x22.5cm roasting tin so that they almost touch.

Cover with a damp tea towel and leave to rise at room temperature until doubled in size approx about 45 minutes.

Be warned if the room is too warm the filling will ooze out.

Bake for about 30 minutes at 180C/350F/Gas Mark 4 until golden brown.

Meanwhile mix sugar and cream for topping.

Turn the buns out in one great slab on to a baking tray.

Wipe out the inside of the roasting tin pour in the topping then slide the buns upside down back into the tin on top of the mixture.

Bake for a further 10 minutes.

Leave to cool in the tin for 6 minutes then turn out on to the baking tray so that the caramel is back on top.

Cool then pull off and serve warm.

Makes 15 rolls

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