1. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.  
2. Stir in flour, salt, currants and sultanas until a dough begins to form. 
3. Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball. 
4. Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.  
5. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread softened butter over dough. 
6. In a small bowl, mix brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough followed by the currants, then press into the butter. 
7. Tightly roll dough up, starting from the shorter side and place seam-side down making sure to seal the edges of the dough as best you can.  
8. Cut into 1 inch sections with a serrated knife. You should get 9 large pieces. 
9. Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes. 
10. Preheat oven to 175 degrees Celsius. Remove clingwrap and bake for 20-25 minutes or until just slightly golden brown on the edges. Allow to cool for 5-10 minutes before frosting.

Makes 9 cinnamon scrolls. 

To make the frosting:  

In the bowl using electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, light and fluffy.