Place the flour, instant yeast, sugar and salt into a large bowl and stir to combine creating a well in the center.

Add the lukewarm milk and eggs and stir the mixture until the mixture is a shaggy dough.

Toss in the room temperature 65 grams / 2.29 ounces butter and combine until the dough comes together.

Knead until the dough feels smooth and the butter has ben fully incorporated, approximately 10 minutes with a hand beater.

Cover with a wet tea towel and set aside in a warm place until doubled in size, for at least 2 hours.

Meanwhile, place the large portion of butter between two pieces of greaseproof paper and tap lightly with a rolling pin to flatten until you can roll it out to a 23 cm / 9 inch ¼ inch thick square with nice even edges. Chill until ready to use.

Once the dough has doubled in size, punch to deflate and invert onto a lightly floured surface.

Roll out to a 35 centimeter / 14 inch square and place the butter centered diagonally on top so you have the square dough with a diamond butter square in the center.

Fold the corners of the dough over like you would if you create a square envelope to fully cover the butter, ensuring you cannot see any of it once the dough is pinched closed.

Roll the dough out in one direction to a 20x30 cm / 8x12 inch rectangle and then fold the rectangle in 3, to a wide rectangle.

Cover and refrigerate for 20 minutes before repeating the roll out process twice more to a 20x30 cm / 8x12 inch rectangle and 3 way rectangle fold and refrigerate.

Preheat your oven to 200C/400F and line a baking tray with greaseproof paper.

Stir the sugar and ground cinnamon in a bowl until combined. Set aside.

Remove the chilled dough from the fridge and cut in half.

Refrigerate 1 half and rolling the second into a 33 cm / 13 inch square, approximately ¼ inch thick.

Sprinkle over half the sugar mixture evenly all the way to the edges.

Carefully roll into a tight scroll.

Measure out to 6 equal portions and slice evenly.

Place onto your lined baking tray.

Lightly flour the handle of a wooden spoon and press firmly into the center of one roll, parallel to the cut edges and hold in place for 30 seconds.

Remove the wooden spoon and the edges of your dough should be slightly fanned.

Repeat with your remaining dough.

Place into the oven and bake until golden and flakey in appearance, approximately 20 minutes.

Remove and set aside to cool completely.

Serve em up with your favorite hot beverage on the side.

Enjoy.