Heat the milk. This can be done by placing it in a microwave-safe bowl and heating it for 40-45 seconds. Transfer the warm milk to the bowl of an electric mixer and sprinkle the yeast over it. Add the sugar, egg, egg yolk and melted butter. Mix until all the ingredients are well combined. Then stir in the flour and salt with a wooden spoon until a dough starts to form.

Place the dough hook on the food processor and knead on medium speed for 8 minutes. If you don''t have a food processor or don''t want to use one, you can knead the dough by hand for 8-10 minutes on a well-floured surface. The result should be the same in both cases; the dough should form a nice ball and be slightly sticky. If it is too sticky (which means it sticks to the bottom of the mixer), add 2 more tablespoons of bread flour.

Transfer the ball of dough to a well-oiled bowl, cover with plastic wrap and a warm towel. Leave the dough to rise for 1 hour to 1½ hours or until doubled in size. This may be more or less time depending on the humidity and temperature. When the dough has doubled in size, transfer it to a well-floured surface and roll it out into a rectangle. Brush the dough with softened butter, leaving a space of 0,5 cm at the far side of the dough.

In a small bowl, mix together the brown sugar and cinnamon. Using your hands, sprinkle the mixture over the butter, then rub the brown sugar mixture into the butter. Roll the dough tightly, starting with the short side, and place it seam side down, taking care to seal the edges of the dough as best as possible. You will probably have to cut about an inch off the ends of the dough, as the ends will not be as full of cinnamon sugar as you would like.

Cut them into 2,5 cm rolls with a serrated knife or a thread. Place the cinnamon rolls in a greased 23 cm x 23 cm baking tin. Cover with plastic wrap and a warm towel and leave to rise again for 30-45 minutes.

Preheat the oven to 180°C. Remove the plastic wrap and towel and bake the cinnamon rolls for 20 to 25 minutes or until lightly golden brown around the edges. You want them to be slightly under-baked so that they remain soft in the middle, so you want them to be only slightly golden brown. Allow to cool before spreading the glaze over them, they should cool for between 5 and 10 minutes.

Next, prepare the icing. In the bowl of an electric mixer, combine the cream cheese, butter, icing sugar and BAM vanilla paste. Beat until the mixture is smooth and fluffy. Spread over the cinnamon rolls and serve immediately. Have a good run.