Cinnamon Swirls

• Combine the flour, caster sugar and dried yeast and set aside.
• In a microwave safe jug/bowl, heat the milk and butter until warm (approx. 50 seconds) and stir until the butter has melted.
• Lightly whisk the egg and yolk and add this along with the milk mixture to the flour mixture.
• Stir using a wooden spoon, until a dough begins to form.
• If using a stand mixer, attach your dough hook and on a low-medium setting, knead the dough for 8 minutes.
• If you are not using a stand mixer, pop the dough onto a floured surface and knead with your hands for 10 minutes. The dough should form into a ball. If the dough is too sticky, add an extra 1-2 tbsp of flour.
• Pop the dough into a well-oiled bowl, cover with cling film and place it in a warm area to prove for approx. 1 hour, or until it has doubled in size.
• Mix together the light soft brown sugar and cinnamon.
• Place the dough on a lightly floured surface and using a rolling pin, roll the dough into a 10 x 14 inch rectangle.
• Spread the softened butter to the edges of the dough.
• Sprinkle the sugar/cinnamon mix on top and lightly rub it into the butter using your fingers.
• Tightly roll the dough, starting from the long edge, ending up with the seam underneath. The roll should be 14 inches in length.
• Using a serrated knife, cut the dough into 1 inch sections, discarding the two end pieces.
• Place the 12 rolls face up in a 9 x 12 inch baking pan lined with greaseproof baking paper.
• Cover with cling film and place the pan in a warm area. Allow the dough to prove for 30 minutes, or until the rolls have doubled in size.
• Once double in size, bake the rolls in a preheated oven at 160°C fan for approx. 25 minutes, or until golden brown.
• Allow to cool for 10-15 minutes before frosting.
• While the rolls are cooling, whisk together the cream cheese, butter, icing sugar and vanilla until light and fluffy.
• Spread the icing over the rolls and serve.