Preheat oven to 200°C fan forced. Grease a 12 hole 1/3 cup capacity muffin tray
Combine yeast, milk and 1 teaspoon of the sugar in a bowl; stir to combine. Allow to sit in a warm place for 5 minutes or until frothy
Assemble mixer using the dough hook. Add flour, cinnamon, salt, eggs, remaining sugar and yeast mixture into bowl. Slowly turn mixer to KNEAD/FOLD setting and mix until almost combined. Add the butter in, a few cubes at a time, until mixed through (approx 3-4 min)
Turn dough out onto a well-floured surface and lightly knead until combined. Place in an oiled bowl; cover with plastic wrap and allow to rest in a warm draught free place for about 45 minutes or until doubled in size
Meanwhile make cinnamon sugar
Once rested, place dough onto a floured surface and roll or press out to rectangle shape approximately 25cm x 45cm. Using your fingers or a spatula spread the softened butter over the dough. Sprinkle the cinnamon mixture over the dough leaving 1 tablespoon for the tops
Starting from the long side, roll the dough up to form a log
Trim ends of roll then cut into 12 equal size portions. Place each scroll, cut side up, into the greased muffin pan. Sprinkle with remaining cinnamon sugar
Bake in oven for 20 minutes. Serve hot
Tips & Hints
If some of the butter does not combine then stop the mixer and scrape butter onto dough then mix a little more. If the dough is sticking as you are trying to roll it use a spatula or flat knife to lift it off bench. The dough should be very soft.
