Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.

Place 600g/20oz flour, remaining sugar and salt in a bowl. Mix to combine.

Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.

Mix until combined with wooden spoon - it will be like a sticky muffin batter, not kneadable.

Rise # 1: Cover with cling wrap and place in a warm place (25C/77F+) to rise for around 1 1/4 - 1 1/2 hrs or until almost tripled in volume. (Note 4) Dough surface should be bubbly (see video or photos in post).

Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.

Mix cinnamon and sugar in a bowl.

Uncover dough, mix with spoon to deflate.

Sprinkle half Extra Flour on work surface, pour dough on, sprinkle over remaining Extra Flour. Use hands to incorporate the flour into the dough - it may not absorb it all (or need more), the dough will stop absorbing flour when it's no longer sticky, should be soft, pliable.

If work surface is now flour free, sprinkle with more flour.

Shape dough into log, then roll out into 28 x 48 cm / 11 x 19" rectangle.

Pour over butter, then brush all over, then sprinkle with cinnamon sugar.

Roll up firmly, then shape into an even log.

Cut into 12 pieces (4cm / 1.6"), then place on tray (3 x 4).

Cover with tea towel then place in warm place for 40 minutes or until almost doubled.

Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). Place shelf in the middle of the oven.

Bake for 20 minutes, rotating the tray at 16 minutes.

Buns are ready when the middle rolls are golden and the outer ones are deep golden on the edges. Tap the middle ones - they should sound hollow.

Optional: Brush with 1 tbsp / 15g melted butter to remove any residual flour spots.

Use paper overhang to lift rolls onto cooling rack (key step - Note 5). Cool for 1 hour (will still be warm).

Use a spoon to frost with glaze. Best served warm!

Place butter, cream cheese and vanilla in a bowl. Beat until smooth (10 - 15 seconds).

Add icing sugar, beat to incorporate. Add enough milk to make it a consistency that can be spooned over the buns and it drips slightly (see video).