Ingredients
Dough (makes 9-10 scrolls):
175ml (3/4 cup) full-fat milk, warmed (lukewarm)
7g active dry yeast (1 sachet)
50g (1/4 cup) caster sugar (superfine sugar)
1 large egg + 1 egg yolk
60g (1/4 cup) unsalted butter, melted
375g (3 cups) flour (1 1/2 cups each of tip00 and plain/all-purpose flour)
3/4 tsp salt

Filling:
2 Tbsp ground cinnamon
135g (2/3 cup) packed light brown sugar
80g (1/3 cup) unsalted butter, softened
Pinch of salt

Icing:
125g (4.4oz) cream cheese, softened
80g (1/3 cup) unsalted butter, softened
200g (1 cup) powdered icing sugar (confectioners' sugar)
3/4 tbsp vanilla bean paste (or 1 tsp vanilla extract)
Pinch of salt

Instructions
1. Lightly grease a large bowl with oil and set aside.

2. Activate the Yeast: In a microwave-safe bowl, heat the milk for 40 seconds until lukewarm (around 40°C/105°F). Stir in the yeast, sugar, and melted butter. Let the mixture rest for 5-10 minutes until foamy.

3. Combine Wet & Dry Ingredients: Add the eggs to the yeast mixture and whisk until well combined. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

4. Knead the Dough: If using an electric mixer with a dough hook, knead on medium speed for 10 minutes. Alternatively, knead by hand on a floured surface for 10 minutes. The dough should be smooth and elastic.

5. First Rise: Place the dough in the greased bowl, cover with plastic wrap, and place in a warm, draught-free spot. Let it rise for 1 hour and 15 minutes, or until doubled in size. (Tip: Wrap the bowl in a blanket for consistent rising.)

6. Prepare the Filling: While the dough rises, combine the softened butter, cinnamon, brown sugar, and salt in a small bowl. Mix until well combined and forms a paste-like consistency. Set aside.

7. Grease the Baking Tray: Lightly grease a baking tray and set aside.

8. Roll Out the Dough: Once risen, transfer the dough to a lightly floured surface. Roll it out into a large rectangle, the dough should be about 1cm thick.

9. Spread the Filling: Spread the cinnamon sugar mixture evenly over the dough, reaching about .5cm from the edges. If the filling mixture has hardened, microwave for 10 seconds to soften it for easier spreading.

10. Roll Up & Slice: Starting from a short side, tightly roll up the dough into a log. Seal the seam by rolling over it. Use a sharp knife to cut the log into 9-10 equal pieces, about 2.5cm wide.

11. Second Rise: Place the rolls toward the centre of the prepared baking tray, leaving space between them. Cover with plastic wrap again and let them rise in the same warm spot for at least 35 minutes.

12. Prepare the Icing: While the rolls rise for the second time, whip up the icing. In a mixing bowl, combine the softened cream cheese, butter, salt, vanilla bean paste, and icing sugar. Beat on medium-high speed for about 3 minutes until light and fluffy.

13. Preheat the Oven: Preheat your oven to 175°C (350°F).

14. Bake the Scrolls: Once the second rise is complete, remove the plastic wrap from the rolls and place them in the preheated oven. Bake for 20 minutes, or until lightly golden brown.

15. Cool & Frost: Let the rolls cool slightly for about 10-15 minutes. Then, spread the prepared icing generously over the warm rolls.

Serve & Enjoy!