For the dough

6 fl. oz. milk
2 fl. oz. water
2 ½ oz. granulated sugar
1 sachet fast action dried yeast
2 oz. unsalted butter, melted
1 tsp. salt
1 tsp. vanilla extract
14-16 oz. strong white bread flour, plus extra
¼ tsp. ground cinnamon
1 egg
vegetable oil, for greasing

For the filling

4 oz. soft light brown sugar
1 oz. granulated sugar
1 ½ tbsp. ground cinnamon
1 oz. unsalted butter, softened (plus extra)

For the glaze

5 oz. icing sugar, sifted
2 ½ oz. cream cheese

1. Mix the milk and water together then heat gently in a small saucepan until warm. Remove from the heat and pour into a small bowl. Mix in the sugar then sprinkle the yeast into the warm liquid. Cover with foil or clingfilm and set aside in a warm place for 7 minutes.
2. In a stand mixer attached with a dough hook (or you could just use a large bowl and a wooden spoon), add the salt and 14 oz. flour then sprinkle in the cinnamon.
3. Pour in the yeast mixture, melted butter, vanilla and egg. Mix on a medium speed for 10-15 minutes until a smooth, soft, and elastic dough is formed. (If doing by hand, knead the dough on a flat, floured surface for 10-15 minutes). Add more flour if necessary but the dough should be a bit sticky.
4. Grease a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and form it into a ball. Place it in the oiled bowl and brush some oil over the top and sides of the dough with a little vegetable oil. Cover with cling-film and place it in a warm spot to rise for about 1 1/2 hours or until doubled in size.
5. In a small bowl, make the filling by mixing together the two sugars and cinnamon. Set aside.
6. Once the dough has risen, remove it from the bowl and roll it out onto a floured surface into a 15”x11” rectangle. Spread half of the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Starting from one of the long sides of the dough, tightly roll it. (Brush a little water on one of the ends to help seal the dough). Cut into 8 even slices and place them next to each other cut side down in a well-buttered medium-sized baking tray. Cover with clingfilm and put them back into a warm spot to rise for 30 minutes.
7. Meanwhile preheat your oven to gas mark 180 degrees Celsius.
8. Once risen, gently brush the rolls with some melted butter and bake them for 25-30 minutes or until golden brown.
9. While the cinnamon rolls bake, make the frosting by mixing all the glaze ingredients together until slightly runny and smooth.
10. Once the rolls are baked, leave to cool for 10 minutes on wired rack, then either spread or pipe the frosting on top. Enjoy!