Butterscotch Sticky Buns

Melt 60g butter, cream and brown sugar in a saucepan until bubbling, stir in almonds, cook for two minutes until syrup is golden. Spoon into the base of 12 muffin pans. Please configure the Recipe Tip in the dialog. Using fingertips, rub remaining butter into flour and cinnamon until the mixture resembles breadcrumbs. Stir in the milk with a butter knife to form a soft dough. Gently knead the dough on a floured surface until combined and pat out to a 2cm thick rectangle. Using a scone cutter, cut 12 rounds from the dough and place into prepared muffin pans. Please configure the Recipe Tip in the dialog. Bake at 200°C for 15 minutes. Rest in tray for 1 minute, before using a spoon to scoop out and invert each sticky bun. Please configure the Recipe Tip in the dialog.