Activate the yeast. Pour the warm milk into a large mixing bowl and sprinkle the yeast over the top. Let it sit for 5 to 7 minutes — you'll see a foamy layer form on the surface, and you'll smell that lovely yeasty aroma that tells you everything is alive and working.

Build the dough. Whisk in the egg, melted butter, honey or maple syrup, and vanilla extract. The mixture will look pale and slightly frothy. Add the flour and salt, then stir with a wooden spoon until a shaggy, sticky dough forms. It should feel soft and tacky against your fingers, not dry.

Knead briefly. Turn the dough onto a lightly floured surface and knead for 2 to 3 minutes — just until it becomes smooth and elastic. You'll feel it change from a sticky mass to a supple, bouncy ball that springs back when you poke it. Don't overwork it; we want tenderness, not toughness.

Roll and fill. On a floured surface, roll the dough into a rectangle about 30 cm by 20 cm. Spread the softened butter evenly over the surface — the dough should glisten. Mix the cinnamon with the honey or maple syrup and spread that over the butter. The smell of cinnamon will start to fill your kitchen already.

Roll and slice. Starting from the long edge, roll the dough tightly into a log. Use a sharp knife to slice into 8 even pieces, each about 3 cm thick. Place them cut-side up in a greased 22 cm round baking dish or a 20 cm square pan. They should be touching but not squished.

Quick rise. Cover the dish with a clean tea towel and let the rolls rest for 10 minutes while you preheat the oven to 180°C (160°C fan). You'll see them puff up slightly and fill the gaps in the pan — they won't double in size, but they'll look plumper and softer.

Bake to golden perfection. Bake for 18 to 22 minutes. The tops should turn a deep golden brown, and the edges will look slightly darker and caramelised. The kitchen will smell like a bakery — warm cinnamon, butter, and yeast. Let them cool in the pan for 5 minutes before icing.

Make the icing. While the rolls cool, beat the cream cheese, butter, honey or maple syrup, and vanilla together until smooth and creamy. It should be thick enough to hold a ribbon trail when you lift the whisk. Drizzle generously over the warm rolls — the icing will melt slightly into the crevices, creating pockets of creamy sweetness.