Ingredients

For the dough:
100g butter
45g sugar
260g self raising flour
180ml milk
1 tsp salt
1 tsp baking powder
1 tsp vanilla extract

For the filling:
100g brown sugar
50g caster sugar
2 tbsp cinnamon
50g butter, melted

For the glaze:
50g butter
50g cream cheese
100g icing sugar

Method

• Preheat the oven to 175˚C.
• In a bowl combine flour, salt, sugar and baking powder.
• Cut the butter into small blocks and rub into the flour mix until it looks like breadcrumbs.
• Add the milk and vanilla and mix until a wet dough forms.
• Tip the dough out onto a very well floured surface. Sprinkle some flour on top and work the dough until it forms a ball. You may need to add a little more flour – but try not to over do it  – the dough will take shape.
• Grease a bowl and let the dough rest in this for at least an hour.
• On a floured surface, roll the dough out to a large rectangle and cut any untidy bits off. 
•  Lightly brush the melted butter on to the rolled out dough and combine the rest of the filling ingredients and sprinkle generously on the dough so it is covered and evenly distributed. Be sure to leave 1/2 an inch from the edge of the dough. 
• Carefully roll the dough starting with one of the ends so that you roll it in to a log shape. Roll it as tight as you can making sure the filling stays right.
• Cut the log into 12 even pieces. Pinch the ends of the rolls to make sure they retain their shape.
• Transfer to a deep baking dish as they will increase in size whilst baking so do not worry if the dough leaves space in the pan. 
• Bake for 25 minutes until the buns are cooked and fluffy. 
• Combine the cream cheese, softened butter and icing sugar until they form a thick paste.
• Remove the buns from the oven and allow to cool for 5-8 minutes. Once the rolls are cooled, smooth the glaze over the top.