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Soft cinnamon rolls with a gooey cinnamon filling and cream cheese icing.
Warm the milk to about 40°C, stir in the yeast and sugar, then mix in the flour, egg, 3 tbsp melted butter and salt. Knead for 8 minutes until smooth.
Cover and leave in a warm spot for about 1 hour, until doubled in size.
Roll the dough into a large rectangle, spread with the rest of the butter, then scatter the brown sugar and cinnamon. Roll up tightly and cut into 8 pieces.
Sit the rolls in a greased dish, prove for 30 minutes, then bake at 180°C for 20-25 minutes until golden.
Beat the cream cheese, powdered sugar and vanilla, and spread over the rolls while still warm.
