Sweet Bun Dough

1. Combine the warm milk, yeast and sugar, leave aside and allow to foam for 5 minutes
2. In the bowl of a stand mixer fitted with a hook attachment add the flour, milk mixture, egg and egg yolk
3. Mix on low until the dough comes together into a rough ball
4. Turn up to medium and continue kneading for 1 minute
5. Add the softened butter one tablespoon at a time, kneading in between each addition
6. Once all the butter has been added continue kneading the dough on medium speed for 5- 10 minutes; the dough should be super smooth and soft
7. Roll the dough into a ball and place in an oiled bowl
8. Cover with cling wrap and proof in a warm place for 60 minutes, or until doubled in size

Cinnamon Filling

1. Combine the melted butter, brown sugar and cinnamon in a bowl, mix until smooth
2. Transfer the proofed dough onto a bench top and roll it out into a large rectangle, about 5 mm thick
3. Using a palette knife spread the cinnamon sugar filling over the dough in a thin and even layer
4. With the shorter side of the rectangle facing you, roll the dough into a tight log
5. Cut the log into 9 even slices and place evenly spaced in a 8 x 8 inch pan
6. Cover loosely with cling wrap and place in a warm place to proof for 30-60 minutes, or until doubled in size
7. Preheat the oven to 170°C
8. Bake for 30-35 mins, or until golden brown and cooked through
9. Check the dough is ready by pulling away an edge of the centre roll, it should look fluffy and bread-like, if not bake for another 5-10 minutes
10. Remove from oven and cool for 5 minutes before spreading over the cream cheese frosting

Cream Cheese Frosting

1. Combine the cream cheese and butter in the bowl of a stand mixer and beat until smooth
2. Add the icing sugar and vanilla extract
3. Mix on low until combined, then increase the speed and beat until light and fluffy
4. Spread over the warm cinnamon rolls and enjoy!