In a small saucepan, combine the 200 g milk and 40 g flour. Whisk well until the flour is completely dissolved. Place the saucepan over medium heat and stir continuously until the mixture thickens to a smooth, creamy consistency. Remove from the heat and leave to cool slightly.

In a large bowl or the bowl of a stand mixer, add the remaining milk, the lukewarm starter, sugar, yeast and vanilla. Add the egg and mix well.

Gradually add the flour and salt and knead until a soft and elastic dough forms. Add the olive oil and continue kneading.

Gradually add the softened butter, a little at a time, and continue kneading until it is fully incorporated. The dough should be soft, elastic and slightly sticky, but should pull away from the sides of the bowl.

Cover the dough and leave it in a warm place for approximately 1–1½ hours, or until it has doubled in size.

In a bowl, combine the melted butter, dark brown sugar, flour and cinnamon. Add the water and mix until you have a smooth, thick mixture that is easy to spread.

Shape the Rolls

Once the dough has risen, transfer it to a lightly floured surface and roll it out into a rectangle measuring approximately 40 × 50 cm.

Spread the cinnamon filling evenly over the entire surface of the dough, leaving a small border around the edges.

Roll the dough tightly from one long side to the other, forming an even log. Using a sharp knife, cut the log into 12 equal pieces.

Place the rolls in a baking tray lined with baking paper, leaving a little space between them. Cover with a clean kitchen towel or cling film and leave them in a warm place for approximately 30–45 minutes, until they have risen and increased noticeably in volume.

Preheat the oven to 180°C fan. Once the rolls have risen, transfer them to the preheated oven and bake for approximately 20–25 minutes, until well risen and beautifully golden brown.

In a bowl, beat the softened butter together with the cream cheese until smooth and creamy. Gradually add the icing sugar and vanilla and continue beating until you have a smooth and fluffy frosting.

Once the rolls are removed from the oven, leave them to rest for 5–10 minutes. While they are still warm, spread the cream cheese frosting over the top, allowing it to melt slightly and beautifully coat the surface.

Serve the cinnamon rolls warm or at room temperature.