In a large bowl, combine the cake flour, sugar, yeast and salt in a bowl and mix to combine.

Heat the milk and butter for 1 minute in the microwave until warm and the butter is mostly melted – make sure that this mixture is not too hot otherwise it will kill the yeast in the dough. Combine with the dry mixture and mix until combined, then add the egg. Mix for 1 minute to form a scraggly dough.

Knead the dough for 10 minutes in the mixer or by hand until smooth and soft. Transfer the dough to an oiled bowl and cover with a damp cloth. Let the dough rise in a warm place for 1 hour or until doubled in size.

To make the cinnamon filling, combine the sugar, cinnamon, and salt in a small bowl and mix well.

Once the dough has risen, roll it out into a long rectangle about 45cm x 30cm on a floured surface. Spread the butter for the filling to the edges of the dough and then sprinkle the cinnamon-sugar mixture on top. From the long end, roll the dough into a tight roll. Use a sharp knife to cut the dough into 12 even rolls.

Line a 20cm x 30cm pan with baking paper and place the 12 rolls in the pan. Cover with a damp cloth and allow to rise for a further 20-30 minutes until puffed. Meanwhile, preheat the oven to 180°C.

Bake the cinnamon rolls for 30 minutes or until they are golden brown. Remove from the oven and allow them to cool.

While the cinnamon rolls cool, prepare the cream cheese frosting by placing the cream cheese, butter, icing sugar, milk, salt and Vanilla Extract in a mixing bowl. Beat on low speed, gradually increasing to high until a light and fluffy icing forms. Spread the icing evenly over the 12 rolls.

Enjoy warm!