Cinnamon Rolls with Cream Cheese Frosting

3/4 cups milk

1/4 cup boiling water

1 packet (15g) dried yeast

1/3 cup caster sugar

3 cups plain flour or bread flour, plus extra for rolling

1 1/2 cups wholemeal bread flour

1 tsp table salt

1/4 cup neutral tasting oil

2 eggs

for the filling and frosting

2/3 cups dark brown sugar

2 tbs ground cinnamon

2 tbs plain flour

75 g unsalted butter plus 55g unsalted butter, softened (divided)

1 cup icing sugar

45g cream cheese, at room temperature

1 tsp vanilla extract

to make the dough

in a medium bowl, combine the milk and boiling water, stir them together then add the yeast along with 1 tsp caster sugar.

stir and set aside for 5 minutes.

meanwhile place the remaining ingredients in a bread maker, add the milk mixture.

mix and knead the dough on a non baking setting.

once the bread maker has finished, cover the bowl with plastic and leave in a warm place until it has doubled in size, 1 to 2 hours.

to make the filling

in a small bowl stir together the dark brown sugar, ground cinnamon and flour.

once risen, turn the dough out onto a lightly floured work surface.

sprinkle the dough with some more flour, then roll it into a 50cm x 30cm rectangle.

spread the 75g of softened butter all over the surface of the dough, then sprinkle over the cinnamon mixture.

starting at the long edge of the rectanble, roll the dough up tightly into a long log.

cut off the ends so you have a roughly 45 cm log, then score along the dough every 5 cm so that you can see where you will be cutting to make 9 cinnamon rolls.

using a sharp knife (or unflavoured dental floss), cut the dough into 9 pieces, using the soring lines as a guide.

place the rolls, cut side down into a large greased tray, cover them loosely with plastic wrap and leave somewhere warm to rise for 30 minutes.

meanwhile, preheat your oven to 180 degrees celsius.

when the rolls have risen, remove the plastic wrap and bake them for 20-30 minutes, until well risen and golden brown.

leave them to cool before frosting.

make the frosting by creaming togehter the 55g butter, icing sugar, cream cheese and vanilla extract until smooth.

spread the frosting all over the cooled rolls.