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.