Instructions:

1. Put yeast, sugar, and warm milk into a bowl. Let it proof for around 10 mins, or until frothy.
2. In a large bowl, whisk in milk, butter, sugar and egg.
3. Add yeast mixture into the bowl.
4. In a separate bowl, sift in flour, cinnamon powder, and salt. Combine well.
5. Make a well in the center of the dry ingredients bowl, and add the wet ingredients. Starting from the center of the well, use a wooden spoon to slowly stir outwards until ingredients are combined. Use hands to knead the dough once it becomes too hard to stir.
6. Knead dough for 5-10 mins, or until dough is no longer sticky. It should be smooth and non-sticky. Place in greased bowl. Cover with plastic wrap or damp cloth. Set aside to prove until doubled in size.
7. Once dough has doubled in size. Punch the dough down and separate dough into 2. Take one half and roll it out on floured surface to be 20×30 rectangular in shape and no thicker than 1cm.
8. Generously spread softened butter to cover entire dough. Sprinkle a generous amount of cinnamon sugar mixture all over the buttered surface and pat down into the butter. Roll the dough.
9. Using floss, cut the roll every 2 inches. Put the buns (swirl side up) about 1inch apart, onto a baking tray lined with parchment paper. Cover and let rise for 1-2hrs, or until doubled in size.
10. Repeat instructions 5-7 for the second half of the dough.
11. Preheat oven to 180C/350F
12. Once buns have double in size, put in oven for 15-25mins or until golden brown.
13. While buns are baking, whip cream cheese and butter together. Stir in vanilla and lemon juice. Use a spatula and scrape sides and mix again. Add in the powdered sugar slowly. Mix again on high until light in colour. Set aside.
14. Once buns are done, take them out and frost them straight away. The icing will melt into the buns. Serve warm.