Tip both flours, the yeast, sugar and 1 tsp salt into a stand mixer and mix.

Put the milk and butter into a small saucepan over a low heat until the milk is warm and the butter is just starting to melt. Remove from the heat and whisk in the egg.

Pour the egg mixture into the flour and knead on a low speed for 8-10 mins until smooth and elastic. Alternatively, tip the dough onto a lightly floured surface and knead for 10-12 mins. Cover and set aside in a warm spot to rise for 1 hr, or until doubled in size. You can also leave to rise in the fridge overnight.

Beat together all the filling ingredients until well combined, then set aside. Line a baking sheet with a piece of baking parchment a little bigger than your air fryer tray.

Tip the dough out onto a lightly floured surface. Roll out to a 25cm square and spread the cinnamon mixture over, right to the edges. Roll into a tight spiral – trim the edges if you want to keep it neat. Cut into six even pieces, then arrange on the prepared baking sheet, spiral-side up, making sure to keep them in a circle or a rectangle depending on the shape of your air fryer tray. Cover and leave to rise for 20-30 mins, until puffed up and doubled in size.

Heat the air fryer to 170C and carefully lay the sheet of cinnamon rolls into your air fryer. Bake for 15-20 mins, then remove from the air fryer and cover with a clean tea towel to keep the buns soft. Leave to cool a little.

Meanwhile, make the icing. Beat the butter, soft cheese, icing sugar and vanilla together until smooth. Spread the icing over the buns. Leave to sit for 30 mins then serve. Will keep in an airtight container for three days.