Method
Rub 75g of butter into the sifted flour until mixture resembles fine breadcrumbs. Make a well in the centre, add milk in stages and mix to a soft dough. Turn out onto a lightly floured surface and knead lightly.
Roll out to a rectangle 1cm thick. Spread with extra softened butter and sprinkle with brown sugar and cinnamon. Roll up as for a Swiss roll and cut into 12 slices with a sharp serrated knife.
Place on an oven tray lined with greaseproof paper and bake at 220°C for 8 – 10 minutes or until golden and cooked. Dust with icing sugar.