Cinnamon Buns

In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, buttermilk and salt.

Add the yeast and 2 cups of the flour and whisk until combined.

Remove the whisk attachment and replace with a dough hook.

Add 1¼ cups more flour and knead on low speed for 5 minutes.

Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky (I find another half cup is normally required).

Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.

Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 1½ to 2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 25 by 32cm glass baking dish.

Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 40 by 30cm rectangle.

Brush the dough with the melted butter, leaving a 1cm border along the top edge.

Sprinkle the filling mixture over the dough, leaving a 1cm border along the top edge; gently press the filling into the dough.

Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness.

Using a serrated knife, slice the cylinder into 4cm rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator to warm up for 2 hours at room temperature. If you want to speed this process up then place in an oven that is turned off. Fill a shallow pan ⅔-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes.

Remove the rolls and the shallow pan of water from the oven.

Heat oven to 170°C.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, approximately 20 to 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy.

Add the milk and whisk until combined.

Add the powdered sugar, and whisk until smooth.

Spread over the rolls and serve immediately.