Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), combine the lukewarm milk, 1 tablespoon of the caster sugar, and the yeast. Give it a gentle whisk and leave it to stand for 5-10 minutes until it becomes foamy on top. This shows the yeast is active.

Make the Dough: To the yeast mixture, add the remaining caster sugar, the egg and egg yolk, and the melted butter. Whisk to combine. Fit the stand mixer with the dough hook attachment. Add the bread flour and salt, and mix on a low speed until a shaggy dough forms. Increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, do so on a lightly floured surface for about 10-12 minutes.

First Proof: Lightly grease a large bowl with oil or butter. Form the dough into a ball and place it in the bowl, turning to coat. Cover with a clean tea towel or cling film and leave to rise in a warm, draught-free place for 1.5 - 2 hours, or until it has doubled in size.

Prepare the Filling: While the dough is rising, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese, caster sugar, and vanilla extract until smooth and creamy. In a separate small bowl, mix the 1 tablespoon of ground cinnamon with a tablespoon of sugar (you can take this from the filling sugar).

Assemble the Rolls: Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Roll it out into a large rectangle, approximately 30cm x 45cm. Spread the cream cheese mixture evenly over the dough, leaving a 2cm border along one of the long edges. Sprinkle the cinnamon-sugar mixture over the cream cheese. Finally, dot the strawberry jam all over the surface.

Roll and Cut: Starting from the long edge opposite the clean border, roll the dough up tightly into a log. What works best for me is to use unscented dental floss to cut the log into 12 even-sized rolls – this gives a much cleaner cut than a knife. Simply slide the floss under the log, cross the ends over the top, and pull.

Second Proof: Arrange the rolls cut-side up in a greased 23cm x 33cm baking dish, leaving a little space between each one. Cover with a tea towel and let them rise for another 30-45 minutes until they are puffed up and touching.

Bake the Rolls: Preheat your oven to 180°C (160°C fan). Bake the rolls for 25-30 minutes, or until they are a beautiful golden brown and the filling is bubbly. Let them cool in the pan for about 10-15 minutes before icing.

Make the Icing: While the rolls are cooling slightly, beat the softened cream cheese and butter together until smooth. Gradually add the sifted icing sugar and beat until well combined. Stir in the vanilla and 1 tablespoon of milk. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency.

Ice and Serve: Spread the cream cheese icing generously over the warm rolls. They are best served warm and fresh from the oven.