Line 1 x 30cm or 2 x 20cm cake tins with baking paper.DoughMelt butter 2 mins, at 75 degs, sp 1. Add milk, sugar and yeast.Warm for 2 mins at 37 degs, sp1. Leave 2 mins, then add salt and flour."Dough mode" Knead 3 minsPlace dough in oiled bowl, cover with a clean tea towel and leave to double in size in a warm spot for approximately 1 hour 30 mins.Roll out dough to a 60cm x 30 cm rectangle.Mix cinnamon and sugar together. Spread softened butter all over the rolled out dough with a spatula or brush, then sprinkle with the cinnamon sugar mix. Roll up along the long side and cut into 3-4 cm length rolls. You'll end up with approxmiately 15-20 scrolls. Arrange rolls cut side up in the tin(s). Cover with the tea towel and leave again for 30 mins to rise.Pre-heat oven to 220c degs conventional or 200c fan, place a small dish of water in the oven to create a moist environment (or use oven moisture setting if you have one) and bake for 20-25 mins until golden and deliciously fragrant.While the scrolls are cooking pop water and sugar in a small pot and bring to the boil for a few minutes, or place in the Thermomix at 120c for 5 mins, sp2.When the buns are cooked, brush the sticky syrup all over the buns as soon as they come out of the oven.