Prepare the Dough: In a large bowl (or the bowl of a stand mixer), combine the bread flour, caster sugar, salt, and yeast. Make a well in the centre. Pour in the lukewarm milk, melted butter, and beaten eggs. Mix everything together with a wooden spoon or the mixer's dough hook until a shaggy dough forms.

Knead the Dough: Tip the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and springs back when you poke it. If using a stand mixer, knead with the dough hook for 6-8 minutes on a medium speed. I find that hand-kneading is quite therapeutic, but a stand mixer makes short work of it. For extra guidance on technique, BBC Good Food has a great visual guide to kneading.

First Proof: Place the dough in a lightly oiled bowl, cover with a clean tea towel or cling film, and leave it in a warm, draught-free place to rise for 1 to 1.5 hours, or until it has doubled in size.

Make the Filling: While the dough is rising, prepare the filling. In a small bowl, beat the very soft butter, dark brown sugar, and cinnamon together until you have a smooth, spreadable paste.

Shape the Rolls: Once the dough has doubled, gently punch it down and tip it out onto a lightly floured surface. Roll it out into a large rectangle, roughly 40cm x 30cm. Spread the cinnamon filling evenly over the dough, leaving a 1cm border along one of the long edges.

Roll and Slice: Starting from the long edge opposite the clean border, roll the dough up into a tight log. Pinch the seam to seal it firmly. Using a sharp serrated knife or unscented dental floss, slice the log into 12 even rolls, each about 3cm thick.

Second Proof: Arrange the rolls cut-side up in a lightly greased 23x33cm (9x13 inch) baking dish. Cover again and leave to rise in a warm place for another 30-45 minutes, until they look puffy and are touching each other.

Bake the Rolls: Preheat your oven to 180°C (160°C Fan). Uncover the rolls and bake for 25-30 minutes, until they are a beautiful golden brown and sound hollow when tapped. Let them cool in the dish for about 10-15 minutes while you make the icing.

Prepare the Icing: In a medium bowl, beat the room temperature cream cheese and butter together until smooth. Sift in the icing sugar and add the vanilla extract, beating until light and fluffy. If it's too thick, add a tablespoon of milk at a time until you reach a spreadable consistency.

Ice and Serve: Spread the delicious cream cheese icing over the warm rolls, allowing it to melt slightly and drip down the sides. Serve immediately for the ultimate gooey experience.