Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), gently whisk together the lukewarm milk, yeast, and 1 tablespoon of the granulated sugar. Let it stand for 5-10 minutes until it becomes foamy and bubbly on top. This shows your yeast is active.

Mix and Knead the Dough: To the yeast mixture, add the remaining sugar, the room temperature eggs, and the melted butter. Whisk to combine. Add the bread flour and salt. Using the dough hook attachment, mix on a low speed until a shaggy dough forms. Increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 12-15 minutes. For a deeper dive into the science of kneading, Serious Eats has a great guide on dough development.

First Proof: Shape the dough into a ball and place it in a lightly oiled bowl, turning it over to coat. Cover the bowl with a clean tea towel or cling film and place it in a warm, draught-free spot to rise for 1 to 1.5 hours, or until it has doubled in size.

Prepare the Filling: While the dough is rising, mix the softened butter, dark brown sugar, and ground cinnamon in a small bowl until it forms a smooth, thick paste. Set aside. Grease a 23x33cm (9x13 inch) baking dish.

Shape the Rolls: Once the dough has doubled, gently punch it down and turn it out onto a lightly floured work surface. Roll it out into a large rectangle, approximately 30x45cm (12x18 inches). Spread the cinnamon filling evenly over the dough, leaving a small 1cm border along one of the long edges.

Roll and Slice: Starting from the long edge opposite the clean border, roll the dough up into a tight log. Pinch the seam to seal it. What works best for me is using unflavoured dental floss to slice the log into 12 even rolls; it creates a perfect cut without squashing the shape. Simply slide the floss under the log, cross the ends over the top, and pull. Arrange the sliced rolls in your prepared baking dish.

Second Proof: Cover the dish with a tea towel and let the rolls rise again in a warm place for 30-45 minutes, until they look puffy and are touching each other.

Bake the Rolls: Preheat your oven to 190°C (170°C Fan). Once the rolls have proofed, bake them for 20-25 minutes, until they are a beautiful golden brown and a thermometer inserted into the centre roll reads 90°C (195°F).

Make the Icing: While the rolls are baking, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Beat in the sifted icing sugar and vanilla extract. Add 1 tablespoon of milk or cream and beat again until you have a smooth, spreadable consistency, adding the second tablespoon if needed.

Frost and Serve: Let the rolls cool in the pan for about 10-15 minutes before spreading the icing generously over the top. The warmth of the rolls will help the icing melt slightly into all the crevices. These are best served warm.