Step by step method

1. Preheat oven to 200°C.
2. Dissolve the dry yeast in warm milk.
3. Add Stork Bake, sugar, salt, 2 eggs and flour. Make sure all the ingredients are mixed well by kneading the dough.
4. Dust your hands regularly with flour to make sure the dough doesn’t become sticky.
5. Put the dough into a large mixing bowl and cover with cling wrap. Leave it to rise for approximately 45 minutes.
6. Dust a clean surface with flour and roll out the dough to a thickness of 5mm. Try roll out the dough in a rectangle. This will make the actual rolling of the cinnamon curl much easier.
7. Dust cinnamon and caramel sugar over the rolled out dough.
8. Roll up the dough from one side of the rectangle.
9. Slice the roll into 3cm slices and place them into a greased (with Stork Bake) muffin tray.
10. Bake for approximately 15 minutes or until golden brown.
11. While the cinnamon curls are baking, mix all the sauce ingredients together with an electric mixer.
12. Once the cinnamon curls are done, place them in a casserole dish and pour sauce over.