Activate the Yeast: In the bowl of a stand mixer, gently whisk together the lukewarm milk, yeast, and a tablespoon of the caster sugar. Let it sit for 5-10 minutes until it becomes foamy on top. This shows the yeast is active.

Make the Dough: Add the remaining caster sugar, eggs, and melted butter to the yeast mixture. Fit the mixer with the dough hook and mix on low to combine. Add the bread flour and salt, then mix on a medium speed for 6-8 minutes. The dough should become smooth and elastic, pulling away from the sides of the bowl. It will still be slightly tacky to the touch.

First Proof: Lightly oil a large bowl. Form the dough into a ball and place it inside, turning once to coat. Cover the bowl with cling film or a damp tea towel and leave it in a warm, draught-free place for 1 to 1.5 hours, or until it has doubled in size.

Prepare the Fillings: While the dough is proofing, prepare your fillings. In a medium bowl, beat the 225g of softened cream cheese with the 50g of caster sugar and 1 tsp of vanilla until smooth and creamy. In a small separate bowl, stir the ground cinnamon through the strawberry jam.

Assemble the Rolls: Once proofed, punch the dough down and turn it out onto a lightly floured surface. Roll it out into a large rectangle, roughly 30cm by 45cm (12x18 inches). Carefully spread the cream cheese mixture evenly over the dough, leaving a small 1cm border along one of the long edges. Dollop the strawberry-cinnamon jam over the cream cheese and gently spread it out.

Roll and Slice: Starting from the long edge opposite your clean border, tightly roll the dough into a log. I find that using unflavoured dental floss to slice the rolls gives a much cleaner cut than a knife. Slide the floss under the log, cross the ends over the top, and pull to slice. Cut the log into 12 equal-sized rolls.

Second Proof: Arrange the rolls cut-side up in a greased 23x33cm (9x13 inch) baking dish. Cover again and let them proof in a warm place for another 30-45 minutes, until they look puffy and are touching each other. Preheat your oven to 180°C (160°C fan).

Bake the Rolls: Bake for 25-30 minutes, or until the rolls are a deep golden brown and the filling is bubbly. The internal temperature should be around 90°C (195°F). Let them cool in the pan for about 10 minutes while you make the frosting.

Make the Frosting: In a bowl, beat the 120g of softened cream cheese and 60g of softened butter until smooth. Sift in the icing sugar and beat on low, then increase the speed until light and fluffy. Mix in the vanilla and 1 tablespoon of milk. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency.

Frost and Serve: Spread the frosting generously over the warm rolls. The heat will help it melt slightly into all the crevices. These are best served warm.