Instructions

1. In a large bowl, combine the flour, yeast and salt.
2. In a microwave-safe jug, combine the sugar, butter, water and milk. Heat in the microwave until the butter has melted and the mixture is hot, about 1 minute on high. Gradually pour the milk mixture into the flour mixture and stir gently. Add the egg and mix until a soft dough forms.
3. Knead by hand for 3–4 minutes, or using the dough hook on the lowest setting of a stand mixer for 2–3 minutes, until smooth and elastic. Cover and allow the dough to rest for 10–15 minutes.
4. Preheat the oven to 90°C and lightly grease a rectangular baking dish. I used a 20 x 30cm dish.
5. Roll the dough out on a lightly floured surface into a rectangle measuring approximately 25 x 35cm.
6. To make the filling, combine the sugar, cinnamon and vanilla. Brush the dough with the melted butter, then sprinkle the cinnamon sugar mixture evenly over the top. I find using my fingers to spread the filling around works best.
7. Using a pizza cutter or sharp knife, cut the dough in half horizontally. Then cut vertical strips about 4cm wide. Roll each strip up tightly to form mini cinnamon rolls.
8. Arrange the rolls in the prepared baking dish, leaving a little space between them. Loosely place a sheet of foil over the top—there’s no need to tuck it in. Turn the oven OFF, place the dish inside and allow the rolls to rise for about 45 minutes, or until puffy.
9. Remove the dish from the oven and increase the temperature to 190°C. Once the oven has heated up, remove the foil and bake the rolls for 14–15 minutes, until the tops are just lightly golden.
10. Allow the rolls to cool slightly while you prepare the icing. Beat the cream cheese until smooth, then add the butter, icing sugar, vanilla and enough milk to make a smooth, spreadable icing.
11. Spread the icing over the warm rolls and serve.