Activate the Yeast: In the bowl of a stand mixer, gently whisk the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it stand for 5-10 minutes until the mixture becomes foamy. This shows the yeast is alive and active.

Make the Dough: To the yeast mixture, add the remaining granulated sugar, the egg, and the melted butter. Fit the mixer with the dough hook and add the bread flour and salt. Mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 7-8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If you want to learn more about the science behind kneading, BBC Good Food has a great guide.

First Proof: Lightly grease a large bowl with oil. Form the dough into a ball, place it in the bowl, and turn to coat. Cover with a clean tea towel or cling film and leave in a warm place for 1 to 1.5 hours, or until it has doubled in size.

Prepare the Fillings: While the dough proofs, make the fillings. In a medium bowl, beat the 225g of softened cream cheese with the caster sugar, egg yolk, and vanilla extract until smooth. In a separate small bowl, mix the light brown sugar and ground cinnamon together.

Assemble the Rolls: Once proofed, punch the dough down and turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 30cm by 45cm. Spread the very soft 50g of butter evenly over the dough. Next, carefully spread the cheesecake filling over the butter, leaving a 2cm border along one of the long edges. Dollop the strawberry jam over the cheesecake layer, and finish by sprinkling the cinnamon-sugar mixture evenly over the top.

Roll and Cut: Starting from the long edge opposite the clean border, roll the dough up tightly into a log. Pinch the seam to seal. Using a sharp knife or unflavoured dental floss for a clean cut, slice the log into 12 equal rolls. I find dental floss works best to prevent squashing the rolls.

Second Proof: Arrange the rolls in a lightly greased 23cm x 33cm baking dish. Cover and let them rise in a warm spot for another 45-60 minutes, until they look puffy and are touching each other.

Bake to Perfection: Preheat your oven to 180°C (160°C fan). Bake the rolls for 25-30 minutes, or until they are a beautiful golden brown and the filling is bubbly. The centre roll should be cooked through.

Make the Icing and Finish: While the rolls cool slightly, prepare the icing. In a bowl, beat the 115g of cream cheese and 60g of butter until smooth and creamy. Gradually beat in the sifted icing sugar and vanilla. Add milk, one tablespoon at a time, until you reach your desired drizzling consistency. Spread the icing generously over the warm rolls and serve immediately.