Dietary guidance: v
1 cup warm milk
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup caster sugar
2 1/2 teaspoons yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter
100 grams light cream cheese (philli)
1/4 cup butter melting but not hot
1 1/2 cups icing sugar sugar
1/2 teaspoon vanilla extract
Load the breadmaker; place all the roll dough ingrediants into the bread machine and set to dough mode. Once it has completed the cycle and doubled in size turn the dough out onto a large floured surface and let rest for a 5 mins.
Make the filling; in a small bowl mix the cinammon and brown sugar.
Get a heavy oven dish (22cm by 33cm) which you know is easy to clean and smear all over with butter.
Roll the dough out until it is about 40 cms by 55 cm, the closer to a rectangle you can get the dough the better. Once rectangular take the butter, soften it and spread evenly over the dough. This is used to stick the cinamon / sugar mix to the dough. Evenly cover the buttered dough with the cinnamon mix but leave a little gap at the edges maybe 2 cm as this will stop the sugar shooting out on the next step. Now start rolling the dough from one end slowly trying to keep a uniform tightness to the roll. Now cut the long sausage shape roll into 12 even pieces and place them the oven dish. Let them sit in the dish for 20 mins or so and heat the oven to 200 degrees C.
When the rolls go into the oven, they need about 15 minutes and should go golden(ish) but still be sticky the topping can be created. Melt the butter. In a mixing bowl (that can be stored in the fridge unless serving all at once) add the icing sugar, cream cheese, vanilla extract, salt and butter. This needs to be beaten until thick and smooth takes a fair few minutes.