Ingredients
Dough
1 small packet of dry yeast
1/4 cup warm water
1 tsp castor sugar
60 ml melted butter
3/4 cup whole milk
1/4 cup castor sugar
1 tsp vanilla extract
4 cups all purpose flour
1 tsp salt

Filling
30ml melted butter, approx
1/4 cup castor sugar
3/4 cup brown sugar
1.5 tbsp cinnamon powder
0.5 - 1 cup chocolate chips (optional)

Glaze
1/4 cup cream cheese, softened
1 cup icing sugar
1 tbsp butter, softened
3 tbsp whole milk

Instructions
Dough
1) In a small bowl, add in the warm water, 1 tsp sugar and dry yeast. Leave for a few minutes until it starts to foam up
2) In a mixing bowl, mix the egg, melted butter, milk and sugar. Followed by the yeast mix and vanilla. Continue mixing well
3) Add in 2 cup of the flour and salt first, mix. Then the remaining 2 cups. At this point you can just knead the dough for a few minutes and form a ball
4) In a large bowl that has been oiled with some vegetable oil, place the dough and cover with a cling wrap and leave in a warm place for 1 and a half hour until the size has doubled up


5) After that, flour a flat and wide surface and roll out the dough to form a big rectangle




Filling
6) Mix the castor sugar, brown sugar and cinnamon powder in a bowl. Brush a layer of melted butter on the flat dough



7) Spread the cinnamon sugar all over. And top off with the chocolate chips if you want


8) Roll the dough from the long side, rolling each fold tight. Seal it off with dabs of water. Cut into equal pieces. I yielded 16 rolls



9) Arrange in a buttered baking dish with some gaps between each roll. Cover again with a cling wrap and leave for another 30 minutes for the dough to rise. In the mean time preheat your oven to 180'c

After 30 minutes

10) Brush some melted butter on top of the rolls. Bake for 25 minutes and let cool before pouring the glaze

Glaze
11) Mix the cream cheese, butter and icing sugar until smooth. Add in the milk 1 tbsp at a time until you get a smooth runny consistency



12) Pour over the rolls while they're still hot