• Start by combining the yeast and warm milk in a large bowl or the bowl of a stand mixer. The milk should be just warm to the touch but not hot. Let bloom for 5 minutes.
• Add in the egg, butter and sugar. Mix to combine. Add about 3/4 of the flour and bring together to form a dough (either using your hands/dough hook attachment). At this stage, gradually add the remaining flour until a smooth dough forms. Knead for 8-10 minutes. Spray the bowl with some oil and let rise in a warm place for an hour (until doubled in size).

For the Caramel Sauce

• Make the caramel sauce whilst this rests: In a saucepan over a medium heat, add the sugar and 1 tbsp water. Stir a little, but avoid letting the sugar climb up the side of the pan. It will look clumpy and crystallised but stick with it.
• Once the sugar has turned amber in colour and is all melted, add the butter in one go and stir rapidly. It will froth a bit, so take care with this step! Cook for 1 minute. Then stir in the cream and cook for a further minute. Remove from heat and add salt flakes (Fleur de sal). Pour this caramel sauce into the dish you'll be using to bake the cinnamon rolls. It should cover the base. Set aside.
• Tip the dough onto a lightly floured surface. Roll out to about 10x12 inches.
• Make the filling by combining the butter, sugar and cinnamon in a small bowl. (If the butter is too hard, give it a few seconds in the microwave so it is soft but not melted). Spread this over the dough.
• Starting with the long side, roll the dough away from you to form a tight log. Use either a serrated knife or dental floss to cut about 9 rolls. Place these with the neat side facing down (as we'll invert them after baking).
• Let rest a further 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake the tray of cinnamon rolls for about 25-30 minutes: until golden brown and beginning to look just a little dark at the edges. Remove and let cool on a wire rack before turning out onto a plate (or just scoop straight from the dish)!