Method (pastry)

1. Preheat oven to 180°C fan and line a baking tray or medium sized rectangular dish with grease proof paper.
2. Unroll the pastry sheet leaving the baking paper underneath. This will prevent sticking. Use a rolling pin to slightly flatten out any wrinkles in the pastry.
3. Melt the butter in the microwave or in a saucepan over the hob on low heat until fully melted. Allow to cool for a few minutes.
4. In this time, stir together the sugar and cinnamon to combine.
5. Using a food grade brush, brush the melted butter over the entire sheet of pastry, then top with the cinnamon sugar, getting right into the edges of the pastry. pat it down slightly to stick.
6. Use a knife or pizza roller to cut the pastry to small (1 + 1/2 inch, or however large / small you want the rolls) strips. Roll each strip tightly into a spiral (watch the video tutorial here).
7. Arrange each spiral facing up, on the lined baking sheet / dish, spacing the rolls evenly and allowing them plenty of room to spread.
8. Bake the rolls in the middle of the oven for 12-15 minutes or until they are golden brown in colour and have puffed up. Remove from the oven and make the glaze.

Method (glaze)

1. In a medium sized mixing bowl, add in the butter and cream cheese. Cream these together with an electric hand whisk or hand whisk. You can even do this in a stand mixer with balloon whisk attachment.
2. Add in the icing sugar and vanilla, mix until thick and creamy. If it’s too runny, add a little more icing sugar or if it’s too thick, add in some more cream cheese. You want it to be a thick paste.
3. Spoon some glaze on top of each cinnamon roll and spread out to cover each roll.
4. Serve and enjoy! They’re best served fresh / warm with the glaze slightly melting on the rolls.