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Heat the milk in a small saucepan until warm but not yet simmering. Mix in the caster sugar and yeast. Leave for 15 minutes.
In a large bowl combine the flour and salt. Add the yeast mixture, eggs and melted butter to the flour and mix until well combined.
Dump the dough onto a lightly floured surface and knead by hand for 10 minutes.
Place the dough in a large bowl, cover and set aside in a warm spot for 1½ hours or until doubled in size.
Mix all filling ingredients.
On a floured bench, roll the dough into a rectangle approximately 60cm x 40cm.
Using a palette knife or spatula, smear the cinnamon filling over the dough, making sure to go right to the edges.
Roll into a neat log. Cut the log into 12 even rolls and neatly arrange in the brownie tin.
Cover and set aside for 40 minutes, or until risen to almost double their size.
Preheat the oven to 180°C and bake for 35-40 minutes, or until golden and cooked through. Let cool.
Melt the butter in a small saucepan over medium heat and remove from pan as soon as butter begins to brown.
Place in a large bowl with the softened cream cheese, beat until smooth.
Add the icing sugar, cinnamon, vanilla and coconut milk and mix.
Smear the icing over the cooled rolls and top with toasted coconut to serve.