Activate the Yeast & Mix Dough: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, yeast, caster sugar, and salt. Give it a quick mix. In a separate jug, whisk the lukewarm milk and eggs together. With the mixer on low, slowly pour the wet ingredients into the dry ingredients. Mix for 2-3 minutes until a shaggy dough forms.

Knead the Dough: Add the softened butter to the bowl, one cube at a time, allowing each to incorporate before adding the next. Once all the butter is in, increase the mixer speed to medium and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl.

First Proof: Lightly grease a large bowl with oil. Shape the dough into a ball, place it in the bowl, and turn it over to coat lightly in oil. Cover the bowl with a clean tea towel or cling film and leave it in a warm, draught-free place for 1.5 to 2 hours, or until it has doubled in size.

Prepare the Filling: While the dough is proofing, make the filling. In a small bowl, beat the very soft butter, dark brown sugar, and ground cinnamon together until you have a smooth, spreadable paste.

Shape the Rolls: Once proofed, tip the dough out onto a lightly floured surface. Gently press the air out and roll it into a large rectangle, approximately 40cm x 30cm. Spread the cinnamon filling evenly all over the dough, leaving a small 1cm border along one of the long edges.

Roll and Cut: Starting from the long edge opposite the clean border, roll the dough up into a tight log. Pinch the seam to seal it. Now, for the cutting. I find that using a piece of unflavoured dental floss or strong thread gives you the cleanest cut without squashing the delicate rolls. Slide it under the log, cross the ends over the top, and pull to slice. Cut the log into 12 equal-sized rolls.

Second Proof: Arrange the rolls cut-side up in a greased 23cm x 33cm (9x13 inch) baking dish, leaving a little space between them. Cover and let them proof for another 45-60 minutes until they are puffy and have filled the dish. (Alternatively, at this point, you can cover and place them in the fridge overnight for a morning bake).

Bake the Rolls: Preheat your oven to 190°C (170°C fan). Uncover the rolls and bake for 20-25 minutes, until they are beautifully golden brown and the centre roll is cooked through.

Make the Icing: While the rolls are baking, prepare the icing. In a medium bowl, beat the cream cheese and softened butter together until smooth and creamy. Add the sifted icing sugar and vanilla extract and beat again until light and fluffy. Add a tablespoon or two of milk to reach your desired spreading consistency.

Ice and Serve: Let the rolls cool in the pan for about 10-15 minutes. They should be warm, not hot. Spread the cream cheese icing generously over the top, allowing it to melt slightly into the crevices. Serve immediately.