Place flour, salt, sugar and butter into a large mixing bowl.
Dissolve yeast in milk and add eggs
Combine wet ingredients with dry ingredients and mix to a soft dough.
Turn out onto a floured surface and knead until gluten is stretchy (about 5 minutes)
Place in a large clean bowl and allow to double in size (about 45 to 60 mins)
Grease a rectangular cake tin or baking tray.
On a floured surface, roll out the dough until it is about 1cm thick.
Combine all filling ingredients in a small bowl and mix well.
Spread the filling onto the rolled out dough.
Roll up the dough in a tight roll.
Cut off each end and then divide into 12 smaller lengths.
Arrange each bun in the cake tin, keeping some space around each one to allow for proving.
Prove for 30 Minutes to 40 minutes, until doubled in size.
Bake in a preheated oven at 200ºC for 15 Minutes to 20 minutes, until golden brown.
Remove from the oven and allow to cool for 10 minutes in the tin.
Combine the cream cheese and the butter in a medium bowl and mix well.
Add icing sugar and beat well.
Add milk and beat until smooth. Add a little more if it is not spreadable enough.
While the buns are still warm, spread the frosting on top, making sure to cover the entire surface of each bun.
Allow to cool or serve warm.
Servings 0