In a bowl, add in all of your dry ingredients and stir.

Rub the butter into the dry ingredients until the mixture resembles breadcrumbs.

Slowly pour the warm milk into the bowl (you might not need all the milk) and use a knife to stir together until the dough comes away from the sides into one piece.

Lightly flour a surface and knead with your hands for 5-10 minutes until smooth and elastic.

Place back in a bowl, cover and put in a warm place for an hour until doubled in size.

With a rolling pin, roll out your dough to form a 1/2cm thick rectangle.

Sprinkle the sugar and cinnamon mix onto the rectangle. Roll the dough from the long side into a sausage shape.

Use two fingers to measure each cinnamon roll slice. Place these onto your greased baking tray swirl side up.

Cover the rolls again and put back into your warm place for an hour until doubled in size again.

Add into your cold oven. Turn the temperature up to 180°C (gas 4, 350F) and cook for 15 minutes until the dough is golden brown and hollow when tapped.

Leave to cool slightly, then drizzle on your glace icing. Serve warm.