• Begin by warming infusing your vanilla into your milk as you warm this to 104°F (40C). Place the milk in a small saucepan. Slice the vanilla pod in half lengthwise and scrape the vanilla seeds out. Add these along with the pod to your milk. Heat this until simmering over a medium-low heat. Once warmed, remove the pod and check that your milk is around 104°F (up to about 118°F is also fine). (see note)
• Sprinkle the yeast and 1 teaspoon of sugar into the warmed vanilla milk, stir and set aside for 10 minutes until the yeast is foamy.
• In the bowl of a stand mixer fitted with a dough hook, add your flour, bread flour, remaining sugar and salt. Give this a stir.
• When the yeast is ready, add this to the flour mixture, immediately followed by two eggs and one egg white, reserving an egg yolk for an egg wash later. Knead on a low setting for 15 minutes until the dough is beginning to pull itself from the sides of the bowl. (see note)
• Add the butter, bit by bit, continuing to knead on a low setting. Once all of the butter in incorporated, continue kneading for a further 15 minutes until the dough is again beginning to pull itself from the sides of the bowl.
• Scrape the dough into a greased bowl, cover with plastic wrap and place in the refrigerator to proof for 8 hours (or overnight).

Instructions for Filling

• To make the filling, cream together the softened butter, sugar, cinnamon and vanilla bean paste with a spatula until soft, smooth and spreadable. Set this aside until ready to use.
• Turn the dough out onto a floured work surface and press into a rectangle. Using a floured rolling pin, roll this into a rectangle about 12" wide by 15" long.
• Spread the butter and sugar mixture over the surface and then roll from the bottom to the top to form a log.
• Using thin kitchen twine or flavorless dental floss, trim the ends removing about an inch of uneven dough off each side. Then divide into 9 rolls. Cut these with the twine and place in a parchment lined baking pan. Cover with a clean kitchen towel and proof at room temperature for about 2 hours until doubled in size.
• Meanwhile, preheat the oven to 350°F (175C/155C Fan) and make an egg wash using the reserved egg yolk and a splash of milk. Beat this together.
• Once finished the second proof, brush your rolls with the egg wash and place in the centre of the preheated oven to bake for 25 minutes until risen and golden. Remove from the oven and allow to cool for 10 minutes while you prepare the frosting.

Instructions for Frosting

• Stir together the powdered sugar, heavy cream and vanilla bean paste until you have a thick smooth frosting. (see note)
• Spread the frosting over the warm rolls and serve.