Cinnamon Roll Dough:

1. Warm the milk and melt the butter. Gently heat together in a saucepan or microwave until the milk is warm to touch and the butter has melted (around 35°C/90°F). It should feel warm, but not hot. Transfer this to a small jug and put aside.
   
2. Combine dry ingredients. In the mixer bowl with the silicone beater attached, add the flour, sugar, instant yeast and salt. (Note, if using fresh or active dry yeast, stir these into the warm milk to start activating them). Mix for 1 minute on 40% power (165 RPM) to combine.
   
3. Add wet ingredients. Replace the silicone beater with the spiral dough hook and breaker bar attachment, and fit the bowl cover. Set the mixer to 40% power (165 RPM). Add the beaten egg and vanilla, followed by slowly pouring in half of the milk and butter mix over 2 minutes. Increase to 70% power and add the remaining milk and butter over another 2 minutes. Pause the mixer and let the dough rest for 5 minutes to develop the gluten. Finally, mix for 1 minute at 70% power.
   
   The dough should form a slightly sticky but smooth ball. If the dough is too sticky and doesn't form a ball, let it rest for another 5 minutes for more gluten development. You’ll know the dough is ready when you press into the dough with your finger and it rises back. If it doesn’t, knead for 1 minute at 70% power and let it rest for 5 minutes. Repeat if needed.
   
4. Let the dough rise. Lightly grease a large bowl with butter or oil, then place the dough inside. Cover the bowl with a warm, damp towel. Set the bowl in a warm place to rise for about 1 hour, or until the dough has doubled in size. This is referred to as the first or bulk proof.

Cinnamon Roll Filling:

1. Combine ingredients. In the mixer bowl with the silicone beater attached: add the brown sugar, cinnamon and soft butter. Mix at 70% (255 RPM) power for around 2 minutes, until all the ingredients are combined into a paste. Set aside until the dough has finished its first proof. 

Cinnamon Roll Assembly:

1. Shape the dough. Turn the dough out onto a lightly floured surface and gently shape it into a 13×18-inch rectangle using a rolling pin. The dough should be about ¼ inch thick.
2. Add Cinnamon Mix. Using the back of a spoon, spread the cinnamon, butter and sugar mix onto the dough, leaving a half-inch border around the edge.
3. Roll and mark. Using two hands, carefully roll it up into a log, rolling it from the long side to the other long side. Once rolled, place your hands at both ends of the log and gently squeeze to compact it. This step helps bring the dough back together, especially if it has stretched slightly during rolling. 
4. Gently mark the dough log with a knife to ensure even slices. To make 12 rolls, each about 1.5–2 inches thick, start by marking the log in half. Then, divide each half into two, giving you four equal sections. Finally, cut each of the four sections into three rolls. This method ensures all rolls are uniform in size. Take into account that you want to trim the end off the roll so they’re all even in shape.

Cutting Tips. For the cleanest cuts, gently saw back and forth using a sharp knife, but avoid pressing straight down, as this can flatten the rolls out of shape. Another method is to use unflavored dental floss. If you don’t have floss, thin sewing thread also works. 

To cut with floss, slide it under the log, then cross the ends over the top and pull them tightly to make the cut. 

1. Second Proof. Once you have 12 even rounds, place them gently into a lightly greased 13x10-inch baking tin with a high side (similar to the Ooni Detroit-Style Pizza Pan). Cover with a lid or warm, damp towel. Set the tin in a warm place to rise for about 1 hour, or until the dough has doubled in size.
2. Bake. Preheat your oven to 350°F (175°C Fan/Gas Mark 4). Bake for 20-25 minutes until lightly golden brown. Meanwhile make the cream cheese frosting. 

Cream Cheese Frosting:

1. Mix ingredients. In a clean mixer bowl with the whisk attached and bowl cover on, add the cream cheese, butter, vanilla and powdered sugar. With the bowl lid down, turn the mixer on to 70% power (255 RPM) and mix for 2 minutes.
2. Empty into a bowl. This will create a soft, light and fluffy cream cheese frosting. Scrape into a bowl and set aside until needed. Note: this can be made in advance and kept in the fridge for up to 5 days.
3. Frost when Ready. Once the Cinnamon Buns are ready, carefully remove from the oven and leave to cool for 10-15 minutes. Remove buns from the pan and spread over a generous layer of cream cheese frosting. Separate them with a sharp knife and enjoy. 

Tips: Experiment with different toppings and fillings. For example, add pecans into the dough, or add peanut butter to the frosting.