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Method

1. Put the flours, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, and give a quick stir to combine. Add the milk and egg and knead for 10 minutes, or until the dough is smooth and elastic. Add the butter, a lump at a time, and once all the butter has been worked into the dough, knead for another 10 minutes. You can knead by hand but expect the process to take longer.

2. Lightly grease a large, clean bowl with a little oil, add the dough and cover with a clean tea towel. Leave at room temperature for 1 hour, then put the bowl in the fridge and leave overnight.

3. The next day, lightly grease a baking tin roughly 20 x 30cm/8 x 12in (or a little larger) with butter and line the base with baking parchment.

4. On a lightly floured surface, roll the cold dough out to a 45cm/18in square. Mash together the cinnamon filling ingredients, then spread evenly over the dough. Roll up the dough into a tight sausage and cut into 12 equal slices. Place the slices, cut-side up, in the prepared tin and cover with a damp tea towel. Leave for 1 hour at room temperature until the buns have puffed up (they won’t double in size).

5. Preheat the oven to 190C/170C Fan/Gas 5. Bake the buns for 18–25 minutes until golden brown. Place on a wire rack to cool.

6. For the icing, mash the cream cheese and butter together, then beat in the icing sugar and vanilla until smooth. For a glossy glaze leave at room temperature, or refrigerate for a firmer frosting-style finish. Spread generously over the cooled buns.