Using a free standing mixer and the dough hook, in the bowl add in the flour, yeast and sugar and combine well.

Make a well in the middles and add in the the softened butter, egg, milk and vanilla extract and mix on a medium/high speed until it is all combined with no lumps.

Knead on high speed for 7 minutes. Shape the dough into a ball, cover the bowl with cling film and a clean tea towel and leave to prove in a warm place until it has doubled in size.

In a small bowl, add the softened butter, sugar and ground cinnamon and mix together well

Grease a deep baking tray or a brownie tin and line with baking paper

Once the dough has doubled in size, dust some flour onto a clean surface and roll out the dough to a 50x30cm rectangle

Using a spatuclar or a table spoon, spoon the filling over the rolled out dough

slowly and evenly roll up the dough, long side, until you have a long roll. Using a dough cutter or a knife, cut the roll into 12 equal pieces

Carefully place each piece swirl roll up on to the prepared tray so they are just touching

Cover with a clean tea towel and allow to prove again for another 20 minutes. Preheat oven to 180°c/fan oven 160°c

Bake in the middle of the oven for 16-20 minutes, until the tops of the buns are a golden light brown. Allow to cool for 15 minutes.

While the buns are cooling, mix together the butter, cream cheese, icing sugar, vanilla extract until smooth and creamy.

Using a spatcular smooth over your desired amount of cream cheese frosting and pull apart buns to serve.

Once cooled keep them in an air tight container and enjoy within 2 days. Enjoy!