Make the dough: mix the milk and sugar together in a small bowl, then sprinkle the yeast over the top and leave to sit for 5 minutes.

Put the eggs, butter, flour and salt in the bowl of a stand mixer fitted with the dough hook attachment. Give the yeast mixture a stir and tip into the bowl. Mix on low speed to combine everything for 2 minutes, then increase the speed to medium and mix until smooth and glossy, about 6 minutes. The dough will be very soft, don’t worry if it doesn’t pull away from the sides of the bowl easily.

Do the first prove: cover the bowl with a damp cloth and set it in a warm place (somewhere that’s around 25°C/75°F is ideauntil doubled in size. Depending on the temperature this should take an hour or two.

While the dough proves, make the filling by mixing everything together in a bowl. Set aside.

Assemble the rolls: when the dough has finished the first prove, scrape it out of the bowl onto a floured bench. Gently press to knock out any large air bubbles, then roll it into a rectangle about 40cm/16 inches wide and 30cm/12 inches long. Using your fingers, very gently spread the filling over the dough, squashing it out so there’s a thin, even layer.

Roll the dough up tightly from the long side, so you have a 40cm/16 inch long spiral. Carefully cut into 12 even pieces with a serrated knife (it’s going to be soft, you may have to gently reshape the rolls after cutting). Lightly grease your baking pan and arrange the rolls evenly into it.

Prove the rolls: if you want to hold off baking these for up to 12 hours, cover loosely with a plastic bag or cling wrap and pop them in the fridge. Otherwise, cover with a damp cloth and leave in a warm place again to double in size.

Bake the rolls: If you did the fridge proving method, remove the dish about an hour before you’d like to bake so the rolls can come up to room temperature. Set oven to 190ºC/375ºF, fan forced/convection setting. Bake the rolls until deep golden brown and risen, about 30 minutes. If they’re browning too quickly, cover the dish with aluminium foil partway through cooking. Remove from oven and spread the cream cheese frosting (see beloover the hot rolls – it will melt in slightly and form a glaze as they cool. Serve warm or at room temperature.

Make the dough: mix the milk and sugar together in a small bowl, then sprinkle the yeast over the top and leave to sit for 5 minutes.

Put the eggs, butter, flour and salt in the bowl of a stand mixer fitted with the dough hook attachment. Give the yeast mixture a stir and tip into the bowl. Mix on low speed to combine everything for 2 minutes, then increase the speed to medium and mix until smooth and glossy, about 6 minutes. The dough will be very soft, so don’t worry if it doesn’t pull away from the sides of the bowl easily.

Do the first prove: set your oven to dough proving setting (or steam-only setting, if you don’t have dough proving), 38ºC/100ºPut the uncovered bowl in the oven for 40 minutes, after which the dough should have doubled in size.

While the dough proves, make the filling by mixing everything together in a bowl. Set aside.

Assemble the rolls: when the dough has finished the first prove, scrape it out of the bowl onto a floured bench. Gently press to knock out any large air bubbles, then roll it into a rectangle about 40cm/16 inches wide and 30cm/12 inches long. Using your fingers, very gently spread the filling over the dough, squashing it out so there’s a thin, even layer.

Roll the dough up tightly from the long side, so you have a 40cm/16 inch long spiral. Carefully cut into 12 even pieces with a serrated knife (it’s going to be soft, you may have to gently reshape the rolls after cutting). Lightly grease your baking pan and arrange the rolls evenly into it.

Prove the rolls: if you want to hold off baking these for up to 12 hours, cover loosely with a plastic bag or cling wrap and pop them in the fridge. Otherwise, set oven to dough proving setting (or steam only settinagain, 38ºC/100ºPut the uncovered dish in the oven for 30 minutes. The rolls should look puffy and be starting to fill out the baking dish.

Bake the rolls: if you’ve proved your rolls in the oven, you can leave them in there while it heats up. If you did the fridge proving method, remove them about an hour before you’d like to bake so they can come up to room temperature. Set oven to 180ºC/350ºF, combination steam setting (if you have variable steam settings, use 30% - if you can’t vary your steam, just set to combination steam and let the oven take care of the humidity). Bake the rolls until deep golden brown and risen, about 25 minutes. Remove from oven and spread the cream cheese frosting (see beloover the hot rolls – it will melt in slightly and form a glaze as they cool. Serve warm or at room temperature.

Mix this up while your cinnamon rolls are baking. Put all the ingredients except the milk into the bowl of a stand mixer and mix on low speed until smooth and creamy. Add the milk with the mixer running, then increase the speed to medium and mix until the frosting is light and fluffy.