In a small bowl mix together the brown sugar and the cinnamon and set to one side.

Pre heat your oven to 180c/160c fan oven and grease a 30cmx20cm baking dish

In a large mixing bowl add the plain flour, granulated sugar, baking powder and bicarbonate of soda. Stir these dry ingredients together and then fold in the buttermilk. I use a dinner knife to do this and fold together until a dough is formed.

The dough will be sticky so turn it out onto a well floured counter. Dust more flour on top of the dough before rolling it into a rectangle that is roughly 35x25 cm with the longest side of the rectangle at the front and the smallest at the sides.

Once the dough is rolled out take your melted butter and brush it over the surface. Then evenly sprinkle the sugar and cinnamon mixture over the surface too.

Take the longest edge of the dough and start rolling it (as tightly as possible without ripping the dough) in to one long roll.

Using a sharp knife cut the long cinnamon roll into 12 even slices. Arrange these slices, evenly spaced, in the baking dish. There will be gaps as the rise and expand as they bake. Bake your cinnamon buns in the oven for 15-20 minutes. They are ready when they have risen well and are turning slightly brown on the top.

Take your buns out of the oven and then get started on making your frosting.

Place your softened butter, cream cheese and icing sugar in a bowl and whisk with a handheld mixer until light and fluffy. At this point you might need to add the milk, a tablespoon at a time, if it is too thick. You want a thick pouring consistency.

Spoon your cream cheese frosting onto your buns while they are still warm and then wait for them to cool completely before eating. Enjoy!