• Place the milk and butter in a small saucepan and place over a low heat until the butter has just melted. (You don't want the milk to be too hot.) Place to one side.
• Sift the flour into a medium mixing bowl and add the yeast, granulated sugar, cinnamon and a pinch of salt. Stir in the just warm milk and add the beaten egg.
• Bring together to make a soft dough and then knead for 7 minutes by hand, until the dough is elastic and smooth. You can also knead in a stand mixer fitted with a dough hook for 7 minutes on medium speed. (For bread maker instructions see below).
• Cover with a clean tea towel and leave in a warm place for 1 - 1½ hours, until doubled in size.
• Sprinkled the sultanas on top of the dough and mix to combine, then turn the dough out on to a lightly floured board or surface and roll into a rectangle 20cm x 30cm (7.8" x 11.8").
• Spread the softened butter over the dough in an even layer.
• Mix the cinnamon with brown sugar, then sprinkle evenly over the butter.
• Gently press the longest edge closest to you down slightly onto the surface, then take the opposite long edge and roll tightly towards you.
• Cut into 9 even sized pieces around 4-5cm (1.5"-1.9") thick.
• Line the bottom of a 20cm x 20 cm (8" x 8") square tin with baking paper (no need to line the sides).
• Place the scrolls cut side up into the tin in 3 rows of 3, leaving a slight gap between them all.
• Cover with a clean tea towel and leave in a warm place for 30-40 minutes, until the scrolls have grown and are now touching.
• Preheat the oven to 180˚C fan/ 200˚C / 360˚F
• Bake the scrolls for 20-25 minutes, until golden brown.
• Leave to cool in the tin for 5 minutes and whilst they are cooling, make the glaze.

To make the glaze - optional step

• Heat the sugar and water in a small saucepan over a medium heat, stirring until the sugar dissolves.
• Brush the glaze over the warm scrolls.
• Leave for 5 minutes and then turn out onto a wire rack to cool completely.
• When the scrolls are completely cold, make the icing.

To make the coffee icing

• In a medium mixing bowl beat the butter and cream cheese together until smooth.
• Add the vanilla essence and stir before sifting in the icing sugar.
• In a small bowl or mug, mix the coffee granules with the boiling water, leave to cool slightly for a couple of minutes, then pour this into the icing and stir to combine.
• Spread the icing over the scrolls, and then enjoy!

Making scrolls in a bread maker:

• Melt the butter with milk until just melted and place to one side.
• Weigh out the flour, yeast, cinnamon and salt in the bread maker pan, then add the egg and mix slightly before adding the warm milk.
• Place into the bread maker and use the setting for kneading and rising.
• Once ready, mix in the sultanas, then roll out into a rectangle and continue as above from step 5.