Preheat oven to 200°C.
Mix flour, salt, sugar and yeast together.
Heat milk and butter together until lukewarm and add to dry ingredients.
Mix to form a soft dough.
Knead for 8 - 10 minutes or until dough is smooth and elastic.
Transfer to a greased bowl, cover with oiled cling wrap and allow to rise to double in size at room temperature for about 15 - 20 minutes.
Knock dough down and roll out into a rectangle of 35 x 30 cm.
For filling, melt butter and brush over the pastry.
Mix the remaining ingredients and sprinkle over melted butter.
Roll up like a Swiss roll and cut into 12 slices.
Place slices on a greased baking tray, cut side up.
Brush with remaining butter, cover and allow to rise for a further 15 minutes.
Bake for 15 - 20 minutes or until golden in colour.