Ingredients: (makes 12 rolls) 

235ml/ 8½ fl oz warm milk

2 eggs

75g/2½ oz butter or margarine, melted

615g/1 lb 6oz plain flour

100g/3½ oz caster sugar

10g/ ½oz dried yeast

Filling:

220g/8oz brown sugar

15g/ ½oz cinnamon

75g/2½ oz butter, melted

Icing:

40g/1½ oz cream cheese

25g/1 oz butter, softened

90g/3 oz icing sugar

½ tsp vanilla extract

Method:

1. Put the flour, sugar and yeast into a large bowl, make a well in the centre and pour in the milk, melted butter and eggs. Mix together and knead for a few minutes, then shape the dough into a ball, put it in a bowl, cover with a tea towel and put it into a warm place to rise for about an hour.

2. Turn the dough out onto a lightly floured surface and roll into a 16x21 inch rectangle.

3. In a small bowl, combine brown sugar, cinnamon and butter and spread dough with this mixture.

4. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 220°C/fan 200°C.

5. Bake rolls in preheated oven until golden brown, about 15-20 minutes.

6. While rolls are baking, beat together cream cheese, butter, icing sugar and vanilla extract. Spread the icing on warm rolls before serving.