In the bowl of a stand mixer fitted with a dough hook, place the lukewarm milk, yeast, flour, sugar, salt, eggs, and vanilla.

Mix on medium speed for approximately 6 minutes, until smooth and elastic.

Add the softened butter a piece at a time while mixing, then continue to mix for a further 6-8 minutes until completely incorporated and the dough is smooth and supple.

Lift the dough out of the bowl, and while holding, tuck the edges under itself to form a ball, then place it into a lightly oiled bowl.

Cover the bowl with plastic wrap and allow the dough to prove at room temperature for approximately 1 hour, until it increases by approximately 50% in size.

Once proved, transfer the dough onto a lightly floured workbench and roll out into a rectangle, approximately 320mm x 470mm in size and 8-10mm in thickness.

Use an angled palette knife to spread the prepared cinnamon filling evenly over the dough.

Starting from the long edge, tightly roll the dough, brushing off any excess flour from underneath as you go.

Carefully transfer the log onto a lined tray with the seam side down and place in the freezer or refrigerator for 15-30 minutes to firm slightly.

Once chilled and firmed, use a sharp knife to cut the rolled dough into 12 equal portions.

Arrange the scrolls evenly in a 3 x 4 formation over a 340mm x 240mm baking dish.

Cover the surface loosely with plastic wrap and allow to prove at room temperature for 90 minutes.

Towards the end of the proving time, heat the oven to 180°C (356°F), fan forced.

Bake the scrolls in the preheated oven for approximately 18-20 minutes, until they develop a golden crust.

Allow to cool to room temperature before decorating the top.

For the cinnamon filling, place the softened butter, brown sugar, and cinnamon into the bowl of a stand mixer fitted with a paddle attachment and mix to combine.

For the glaze, place water and sugar in a pot and bring to the boil. Brush over the buns immediately as they come out of the oven.

For the caramel cream, soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water, then set aside until required.

Place the cream and salt into a saucepan and bring to a boil. Set aside ready to deglaze.

Dry caramelise the sugar until it reaches a light caramel colour. Deglaze the caramel with the boiled cream.

Add the glucose and bring the caramel back to a boil. Remove from the heat, pour over the milk chocolate and pre-soaked gelatine.

Process with a stick blender. Add the butter a third at a time, processing with a stick blender after each addition.

Cover the surface with plastic wrap and place into the fridge to chill for a minimum of 4 hours.

Spread the caramel cream on top of the cinnamon scrolls.