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1
Make the dough: In the work bowl of an electric stand mixer fitted with a dough hook, combine the yeast, 1/2 teaspoon of the granulated sugar, and the warm water.
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2
Stir until the yeast is dissolved.
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3
Allow to stand for about 10 minutes, until bubbly.
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4
Add the remaining 1/4 cup granulated sugar, the milk, brown sugar, vanilla, egg, and egg yolk.
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5
Mix on low speed until thoroughly combined.
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6
Turn the mixer off and add 2 3/4 cups flour and the salt.
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7
Turn the mixer back on and mix on medium speed until the dough comes together.
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8
Turn the mixer to high speed and continue to mix for 4 more minutes.
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9
Turn the mixer off again and add the butter.
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10
Turn on the mixer once more and beat on medium speed for 5 to 7 minutes, until the dough is smooth and pulls away from the sides of the bowl.
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11
Remove the bowl from the mixer, cover it with plastic wrap, and set it aside in a warm place.
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12
Allow the dough to rise until it has doubled in size, 1 1/2 to 2 hours.
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13
Make the filling: Stir together the granulated sugar, brown sugar, pecans, raisins, cinnamon, salt, and cloves in a large bowl.
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14
Stir in the honey; set aside.
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15
When the dough has doubled in size, punch it down and turn it out onto a heavily floured work surface.
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16
Gently knead the dough for about 1 minute, until its no longer sticky, adding more flour as necessary.
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17
Using a floured rolling pin, roll the dough into a 10-inch square.
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18
Butter a 9 x 13 x 2-inch light colored metal baking pan.
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19
In another bowl, beat the cream cheese with a wooden spoon until smooth and easy to spread.
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20
Spread the cream cheese evenly over the dough with the wooden spoon.
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21
Fold the square into thirds as you would fold a business letter.
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22
You will now have a rectangle.
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23
Take the open ends and fold them inward into thirds again, making a small square.
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24
Flip the dough so that the seam is facing down.
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25
Using the well-floured rolling pin, gently roll the dough into a 10 x 20-inch rectangle.
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26
Turn the dough so that the short sides are parallel to you.
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27
Brush the dough with half of the melted butter.
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28
Drizzle the reserved filling over the dough, leaving a 1-inch border at the edge farthest away from you.
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29
Lightly press the filling into the dough.
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30
Lift up the bottom edge of the dough with your hands and roll it forward into a tight cylinder.
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31
Place the cylinder seam side down on a lightly floured work surface.
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32
Using a sharp knife, trim off the ends.
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33
Cut the cylinder crosswise into 8 equal-size slices.
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34
Nestle the slices, cut sides up and evenly spaced from one another, in the prepared baking pan.
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35
Cover the pan with a clean kitchen towel and set it aside in a warm place to rise until doubled in bulk, about 2 hours.
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36
Alternatively, the rolls may be refrigerated overnight.
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37
Preheat the oven to 375F.
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38
Uncover the rolls.
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39
(If refrigerated, let the rolls sit at room temperature for 1 hour.)
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40
Bake the rolls for about 30 minutes, or until they are golden brown.
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41
Give the rolls a little thump and if they sound hollow, theyre done.
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42
Make the icing: While the rolls are baking, whisk together the confectioners sugar and milk in a small bowl until smooth.
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43
Remove the cinnamon rolls from the oven and transfer to a wire rack.
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44
Brush the rolls with the remaining melted butter left over from the filling.
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45
Cool for 5 minutes.
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46
Using a wire whisk to scoop up the icing, drizzle it over the rolls.
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47
Serve immediately.
