Activate the yeast: In a small bowl, whisk the lukewarm milk with a teaspoon of the caster sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes. You will see a frothy, bubbly layer form on the surface — a sign the yeast is alive and hungry. The smell at this stage is faintly bready and slightly sweet, a promise of things to come.

Mix the dough: In a large mixing bowl, combine the flour, remaining caster sugar, and salt. Make a well in the centre. Pour in the yeast mixture, the beaten egg, and the melted butter. Mix with a wooden spoon until a shaggy, sticky dough forms. It will look rough and feel tacky to the touch — resist the urge to add more flour at this point.

Knead to silkiness: Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes. The dough will start off sticky and a bit messy, but as you work it, it will become smooth, elastic, and supple. You'll feel the change under your palms — no longer clinging, but soft and bouncy like a baby's cheek. The sound of kneading is a soft, rhythmic thud against the counter.

First rise: Place the dough in a lightly oiled bowl, cover with a damp tea towel or cling film, and leave in a warm, draught-free spot for 1 hour, or until doubled in size. The dough should look puffed up and airy, and when you gently poke it with a finger, the indent should stay rather than spring back immediately.

Prepare the filling and roll: While the dough rises, mix the soft butter, brown sugar, and ground cinnamon into a smooth paste. Punch down the risen dough — it will deflate with a soft sigh. On a floured surface, roll it out into a large rectangle, roughly 30cm x 40cm, about 1cm thick. Spread the cinnamon paste evenly over the entire surface, leaving a 2cm border along the long edge furthest from you. The paste should be thick and fragrant, smelling intensely of warm spice.

Shape the rolls: Starting from the long edge closest to you, roll the dough tightly into a log, using the border to seal the seam. Roll gently but firmly, keeping the log even. Using a sharp serrated knife or unflavoured dental floss, cut the log into 12 even slices. Arrange them in a greased 23cm x 33cm baking dish, cut-side up. They will be snug but not squashed. Cover again and leave to rise for 30 minutes. The rolls will puff up and touch each other, creating a lovely, crowded dish of soft dough.

Bake to golden glory: Preheat your oven to 180°C (fan-assisted). Bake the rolls for 25–30 minutes, until the tops are deep golden brown and the edges are bubbling with caramelised sugar. Your kitchen will be filled with a scent that is pure warmth — buttery, cinnamony, and sweet. To check, a skewer inserted into the centre of a roll should come out clean.

Add the final touch: While the rolls cool for 10 minutes, beat the cream cheese, icing sugar, and vanilla extract until smooth, adding milk a tablespoon at a time until you reach a thick, drizzly consistency. Spread this creamy topping over the warm rolls. It will melt slightly into the crevices, creating a beautiful, glossy finish.