To achieve a smooth dough and incorporate the wet and dry ingredients more easily, use a round-bladed knife instead of a wooden spoon to stir. This allows you to cut through the thick batter.
For perfectly fluffy scrolls, use the heel of your hand to knead the dough until smooth and elastic. To test if it’s ready, prod the dough with your finger – it should spring back slowly.
For a perfect centre, spread the dough with cinnamon filling, leaving a 2cm border at 1 long end. Use your fingers to gently lift the opposite end, then slowly move your fingers along the dough as you roll it.
To get irresistibly sticky bun bases, arrange the scrolls side by side in a square cake pan. Baking the scrolls in a pan rather than on a lined tray means that the filling will pool at the bottom while baking.