Measure all ingredients and divide the salted butter into 80 g for dough, 100 g for filling, and 120 g for frosting.

Heat 325 ml whole milk with 80 g salted butter until warm but not hot.

Set the warm milk mixture aside in the jug.

Fit the silicone beater attachment to the Halo Core stand mixer.

Mix the flour, granulated sugar, instant yeast, and fine salt for 1 minute at 40% power.

Add the large egg and half of the vanilla extract to the dry mixture.

Pour in the warm milk mixture slowly while mixing for 2 minutes at 40% power.

Increase to 70% power and mix the dough for 2 minutes.

Rest the dough for 5 minutes.

Mix the dough for 1 final minute at 70% power until smooth and elastic.

Place the dough in a greased mixing bowl and cover it with a warm damp kitchen towel.

Let the dough rise in a warm place for 60 minutes or until doubled in size.

Mix 160 g light brown sugar, 10 g ground cinnamon, and 100 g salted butter at 70% power until combined.

Roll the risen dough into a 13 by 18 inch rectangle about 1/4 inch thick.

Spread the cinnamon filling over the dough, leaving a 1/2 inch border.

Roll the dough tightly from the long edge into a log.

Cut the log into 12 equal rolls about 1.5 to 2 inches thick and discard the uneven ends.

Arrange the 12 rolls in a greased baking tin and cover them with the kitchen towel.

Let the rolls rise for 60 minutes or until doubled in size.

Beat 400 g cream cheese, 120 g salted butter, the remaining vanilla extract, and 450 g icing sugar for 2 minutes at 70% power.

Preheat the oven to 175°C fan, equivalent to 350°F.

Bake the rolls for 20 to 25 minutes until golden brown.

Cool the rolls slightly before serving.

Spread the cream cheese frosting generously over the warm rolls.