In a large bowl, add the warm milk, sugar, melted butter, egg, and yeast. Whisk these ingredients together until they are well combined.

Sift in the bread flour and salt. Mix everything until the wet and dry ingredients are thoroughly incorporated.

Knead the dough on a floured surface until it becomes smooth and is no longer sticky.

Grease a bowl with oil and place the dough in it. Cover the bowl with a damp cloth or cling wrap.

Allow the dough to rise in a warm place for about an hour or until it has doubled in size.

Once the dough has doubled in size, transfer it to a floured surface. Use a rolling pin to spread and roll it into a rectangular shape.

Spread the cinnamon sugar butter paste evenly over the dough, ensuring that the entire surface is covered.

Carefully roll the dough into a log and then use a sharp knife to cut it into equal-sized pieces.

Place the dough pieces into a prepared baking pan. Cover the pan with a damp cloth or cling wrap.

Let the rolls proof for an additional 30 minutes in a warm place.

Preheat your oven to 170 degrees Celsius and bake the cinnamon rolls for 20-25 minutes.

If the tops brown too quickly, you can reduce the oven temperature slightly.

Once the rolls are out of the oven, you can top them with cream cheese frosting or a simple vanilla icing.

For the icing, mix 3/4 cups of icing sugar with 1 & 1/2 tablespoons of milk and 1 teaspoon of vanilla essence. Stir until you achieve a thick and luscious consistency.