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, salt, 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

Strawberry Cinnamon Filling

1. Combine the strawberries, sugar and cinnamon in a small saucepan over medium heat
2. Cook, stirring, until softened for 5-10 mins
3. Add the cornstarch and mix constantly until thickened
4. Remove from the heat and cool completely as the dough proofs
5. Transfer the proofed dough onto a bench top and roll it out into a large rectangle, about 5 mm thick
6. Using a palette knife spread the cooled filling over the dough in a thin and even layer
7. With the shorter side of the rectangle facing you, roll the dough into a tight log
8. Cut the log into 12 even slices and place on 2 large oven trays lined with baking paper, leaving enough space in between each of them to expand
9. Cover loosely with cling wrap and place in a warm place to proof for 30-60 minutes, or until almost doubled in size
10. Preheat the oven to 170°C
11. Bake for 15-20 mins, or until golden brown and cooked through
12. Remove from the oven and cool 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 cinnamon rolls and enjoy!