Makes 9 | 2.5 hrs
Step 1: Heat milk to 45°C by heating in a microwave-proof bowl for 40 seconds. Transfer milk to the bowl of an electric mixer and sprinkle yeast on top, along with caster sugar, egg + yolk, vanilla and melted butter. Using the whisk blade, mix all ingredients until just combined. Add plain flour and salt, then stir to combine with a wooden spoon until a dough begins to form. Replace the whisk blade with a dough hook and beat on medium speed for 6-8 minutes, or until the dough appears smooth.
Step 2: Grease a large bowl with oil, then place the dough into the bowl, cover with plastic-wrap and set aside in a warm place for 1 hour, or until the dough has doubled in size.
Step 3: Meanwhile, prepare the filling by mixing the brown sugar and cinnamon in a small bowl, and set aside. Liberally dust a clean surface with flour, and gently turn out the dough, then sprinkle the top with more flour. Flour a rolling pin and the roll the dough into a large rectangle, approximately 35x20cm. Spread softened butter gently over the dough, then sprinkle on the sugar and cinnamon mixture and rub into the butter. Starting on the long end, roll the dough into a tight log and place seam side down, then cut into 2.5cm pieces using a sharp knife.
Step 4: Grease a 22x22cm baking tray/cake tin, then carefully place the rolls inside. Cover again and let rest in a warm place for another 30-45 minutes, or until they have grown in size.
Step 5: Preheat oven to 175°C and bake for 15-20 minutes, or until slightly golden on top. Whilst the rolls are cooling, prepare the icing by beating the cream cheese, butter, icing sugar and vanilla extract in the bowl of an electric mixer until smooth. Spread over the cooled cinnamon scrolls and enjoy!
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