Peel the label off the can of sweetened condensed milk. Stand the can in a large saucepan and cover completely with water by 1-2 inches..

Bring to the boil and turn medium-low and simmer for 2 ½ – 3 hours - do not let the pan dry out - keep topping with water to cover.

Allow the can to cool completely before opening. Please see blog post for tips on this process.

Sift or whisk the flour and salt in a large bowl.

Add the cold butter cubes and cut in until crumbly.

Add enough water until pastry dough sticks together, but isn't too wet.

Form into a dough ball, cover, and place in the fridge for 30 minutes.

Preheat oven to 200C/400F/Gas 6 and grease baking sheets or line with parchment paper.

Divide the dough into three pieces.

Flour surface and roll each ball of dough to approximately ¼" thick.

Spread with the softened butter and sprinkle with sugar.

Mix the cinnamon and nutmeg together and sprinkle over the sugared dough.

Roll the dough up to form a log shape.

Cut into 1-inch pieces and place them onto the prepared baking sheets.

Brush with egg wash or milk and bake for 15 minutes until golden.

Stir the caramel sauce and pour it into a bowl.

Serve with the cinnamon pastry rolls - enjoy!