Dough

1. In a large bowl, stir together 1 1/2 cups lukewarm milk, 1 x 10 g packet instant dry yeast, 1/4 cup sugar, 1 large egg, and 125 g melted butter until blended.
2. Add 4 cups of cake flour, 1 tsp salt, and 1/2 tsp nutmeg (if using).
3. Mix with a wooden spoon, then turn out onto a lightly floured surface and knead for about 5 minutes until smooth.
4. Transfer the dough to an oiled bowl, cover with plastic wrap, and let it rise until doubled in size, about 90 minutes.

Syrup

1. While the dough rises, melt 60 g butter, 1/4 cup brown sugar, and 125 ml golden syrup in a saucepan over medium heat, stirring until bubbly.
2. Set aside to cool slightly.

Filling

1. Mix 2/3 cup brown sugar with 1 tbsp ground cinnamon in a bowl.
2. Have 3 tbsp melted butter ready for brushing.
3. Optional: stir in 1/4 cup seedless raisins for extra sweetness.
4. Turn the risen dough onto a lightly floured surface.
5. Roll it into a rectangle, about 12 x 18 inches.
6. Brush the surface with melted butter, then sprinkle evenly with the cinnamon-sugar mixture.
7. Roll the dough tightly from the long edge, then cut into 12 equal pieces.
8. Place each piece into a buttered baking pan, evenly spaced.
9. Cover with plastic wrap or a tea towel and let rise for another hour.
10. Preheat oven to 190C (180C fan-assisted). Bake uncovered for 40–45 minutes until golden brown.
11. While still warm, pour the syrup over the buns for that gooey, sticky finish.

Lemon drizzle

1. Mix the juice of 1/2 lemon with icing sugar until thick but pourable.
2. Drizzle over cooled buns for a zesty finish.

Pro tip

1. For extra gooey buns, let them sit in the syrup for a few minutes before serving.