Line a 23cm cake tin with a square of baking parchment so the corners stick up (don’t be tempted to cut it circular or exact, the corners will actually help you to lift the rolls out when they’re warm).
Roll out the dough on your well floured work surface. Cut it into three sections along the dotted lines only. Spread over a quarter of the butter on to it.
Mix the cinnamon and sugar together. Using one square of dough at a time, sprinkle over 2-3 tsp of the sugar and roll up the dough. When you have three rolls, cut each one in half and then each half into three. Arrange the rolls in the tin in two circles – you need to spread them well apart as they will spread outwards and rise. Point the end bits facing inwards so they cook evenly.
Bake for 15 mins or until the rolls are risen and cooked through.
Meanwhile, in a saucepan heat the remaining sugar mix with the rest of the butter until you have a thick caramel (don’t worry if some of the butter separates out, it will soak into the dough). When the rolls are cooked, pour over the caramel. Leave to cool a little, then you can eat them warm if you like. I like to eat mine cold with some squirty cream (or as it sometimes gets called in Scotland skooshy cream).
What’s your favourite Christmas recipe? Let us know in the comments below. Or if there’s a recipe you would like to see here, feel free to email us.