In a bowl combine the luke-warm milk, melted butter, sugar, egg, yeast and salt.
Add the flour and using a dough hook on a stand mixer, mix on low speed to incorporate the flour into the dough. Turn onto medium speed and mix until the dough begins to pull away from the sides of the bowl.
The mixture will be soft and slightly sticky but not stick to your hands.
Transfer the dough to a lightly greased mixing bowl and cover with a towel and let rise in a warm, dry place until it doubles or nearly doubles in size. (Around an hour)
While the dough is rising mix together the cinnamon and brown sugar and set aside.
Make the icing.
Beat the butter until smooth. Add in the cream cheese and beat.
Add in the vanilla extract and icing sugar and mix.
Add in two tablespoons of milk and add more if you want a thinner more pour-able icing.
Punch down the dough and turn out onto a floured bench.
Roll the dough into a large rectangle. I roll into a large, thin rectangle. You could roll it smaller and thicker less rolls in each bun.
Brush the dough with the 80g of melted butter and sprinkle the brown sugar mixture on top of the melted butter.
Roll up tightly lengthwise so you have one long roll.
Use a sharp knife to cut the dough into around 12 pieces
Place the buns onto a lightly greased 9x13 pan and cover to let them rise for 30 to 45 minutes. (Mine didn't rise too much so don't be alarmed if they don't double in size).
Preheat oven to 160°C or 325°F and bake the rolls for around 12-15 minutes.
The buns should be just lightly golden on top.
Drizzle the buns with the cream cheese drizzle and serve immediately while warm and gooey or allow them to cool completely.