First Step: Prepare the DoughStart by creaming the unsalted butter (78 g), granulated white sugar (92 g), and salt (7 g) together for 3-5 minutes until light and fluffy. Add the large egg and mix for 1-2 minutes to incorporate. For vegan adaptations, use a flax egg instead; for gluten-free, ensure your flour mix is ready. This sets the base for a smooth dough.

Second Step: Mix and Knead the DoughIncorporate the all-purpose flour (454 g), lukewarm full-fat milk (255 g), and instant yeast (6 g) into the mixture until a dough forms. Knead by hand or with a stand mixer for about 10 minutes until it’s smooth and passes the windowpane test; add extra flour if sticky. For low-calorie options, consider reducing sugar slightly here, and use gluten-free flour as needed.

Third Step: Let the Dough RiseOil a bowl, place the dough inside, cover it, and let it rise in a warm spot for 1.5 to 2 hours until doubled in size. This proofing step is crucial; for vegan versions, the plant-based milk might need slight adjustments in temperature. Punch down the dough once risen to release air bubbles.

Fourth Step: Roll and Fill the DoughRoll out the dough to about 14×18 inches and 2/3 inch thick. Spread the softened unsalted butter (30 g) over it, then sprinkle the cinnamon powder (20 g) and packed brown sugar (100 g) on top. For low-calorie adaptations, use less brown sugar; roll tightly into a log and cut into slices using floss for clean cuts.

Fifth Step: Proof and Bake the RollsPlace the slices in a baking pan with space between them, cover, and proof for another 1.5 to 2 hours until doubled. Preheat your oven to 160-170°C and bake for 15-20 minutes until light blonde. Adapt for gluten-free by watching bake time, as it might vary, and ensure vegan ingredients hold up.

Sixth Step: Make the CustardIn a saucepan, bring full-fat milk (250 ml) and vanilla essence (1 tsp) to a boil. In a bowl, whisk egg yolks (50 g), caster sugar (60 g), and cornflour (25 g) until creamy, then temper with half the hot milk. Return to the pan, cook over medium heat for 2-3 minutes until thickened, add unsalted butter (25 g), and chill for 1-2 hours. For vegan options, use a cornstarch-based substitute without eggs.

Final Step: Assemble and ServeTop each baked roll with 2-3 tablespoons of cold custard, spread evenly, then sprinkle 1-2 teaspoons of granulated sugar on top. Use a blowtorch to caramelize the sugar for a crisp shell, and serve immediately. This step takes just a few minutes, and for low-calorie versions, reduce the custard portion to keep it light.