• Lightly grease a medium muffin tin, set aside.

Ginger syrup

• Add the crystallized ginger and water to a saucepan on high heat until boiling, than turn the heat down to a low simmer and cook until thickened to a syrup, approximately 10 minutes.
• Remove from the heat and allow to cool, straining and reserving both the ginger and the liquid separately.

For the dough

• Pour the lukewarm milk into a large bowl and toss over the yeast, allowing to sit for 10 minutes until bubbly.
• Add the flour, salt, sugar and cinnamon and stir to combine.
• Add the egg and melted butter and knead until a soft dough has formed.
• Place the dough into a lightly greased bowl and cover until doubled in size.

Ginger puree

• Place the ginger, 2 tablespoons of the ginger liquid, sugar and vanilla extract in a blender and combine until smooth
• Spoon into a small bowl and set aside.

Butter sauce

• Pour 60 milliliters or ¼ cup of the ginger water, the sugar and butter into a saucepan on medium high heat until boiling, lower the heat to medium-low, simmering until glossy and slightly thickened, approximately 10 minutes. Remove and set aside to cool.

Spiced sugar

• Stir the sugar and cinnamon in a bowl and set aside.

Assembly

• Preheat the oven to 180°C/350F.
• Knead and divide the dough into 12 equal dough balls.
• Roll one of the balls out onto a teaspoon amount of the spiced sugar into a rectangle, ¼ inch thick.
• Spread a tablespoon amount of the ginger puree in the center.
• Fold the dough: bottom third up, top third down over the filling. Roll into a tight scroll and place into a greased muffin tin.
• Allow to rest for 15 minutes than pour 1 tablespoon of the butter syrup over the top of each.
• Bake until lightly golden, approximately 15 minutes.
• Whilst hot out of the oven, brush with 1 tablespoon of ginger liquid.
• Set aside to cool.
• Serve warm with a cup of coffee or tea and enjoy.