Once the dough has risen for 1 hour and 45 minutes, tip it on to a lightly floured bench.
Gently roll it in to a 45cm x 30 cm rectangle. Once rolled, flip the dough horizontally so the longest side is facing you.
Spread the pata hinamona (cinnamon butter) all over the dough. Gently roll it up. Once it is rolled, press it in from both sides so the log is the same thickness all the way along.
Mark the log of dough with a knife in to 12 equal pieces. You can measure it or just eyeball it.
Place the scrolls directly on to the karamea (caramel), making sure the scrolls are equally spaced out. Press each scroll down with your hand to press them in to the caramel.
Cover with a tea towel and rise the scrolls again for 40-45 minutes. As they rise, pre-heat the oven to 170 °C, bake setting. Bake the risen scrolls in the oven for 30 minutes, in the lower half of the oven.
As they are baking, line a large baking tray or chopping with baking paper.
Remove the cooked scrolls out of the oven and tip them straight on to the tray or board. Remove the top tray and sure you scrape all the leftover caramel from the tin on top the scrolls. Look at the gooey scrolls that you have created. Best eaten immediately, shared and enjoyed!