Warm your milk in a microwave-safe bowl for 40-45 seconds.

Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top and let this sit for 10 minutes.

Add in sugar, egg, egg yolk and melted butter. Mix until well combined.

Stir in flour and salt with a wooden spoon until a dough begins to form.

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes.

Transfer the dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel.

Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.

Transfer dough to a well-floured surface and roll out into a large rectangle.

In a small bowl, mix together brown sugar, cinnamon and butter and spread onto your rolled out dough.

Tightly roll dough up, starting from the long side.

Cut into 1-inch sections with a serrated knife or floss.

Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan.

Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

Preheat oven to 180 degrees Celsius.

Remove plastic wrap and towel then pour heated double cream on cinnamon rolls.

Bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges.

Allow them to cool for 5-10 minutes before frosting.

In the bowl of an electric mixer, combine cream cheese, butter, icing sugar and beat until smooth and fluffy.

Spread over cinnamon rolls and serve immediately.