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1
In a large bowl, combine 1 cup flour, 1/2 cup sugar, yeast and salt. In a small saucepan, heat milk, water and butter to 120u00b0-130u00b0. Add to dry ingredients; beat on medium speed 2 minutes. Add egg and 1/2 cup flour; beat on high 2 minutes. Stir in enough remaining flour to form a stiff dough. Cover and refrigerate 2 hours.
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2
Turn dough onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball; roll each into a 15-in. rope. Holding one end of rope, loosely wrap dough around, forming a coil. Tuck end under; pinch to seal.
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3
Place coils 2 in. apart on greased
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4
. Cover and let rise until doubled, about 1 hour.
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5
Preheat oven to 400u00b0. In a small bowl, beat cream cheese, egg yolk, vanilla and remaining sugar until smooth. Using the back of a spoon, make a 1-in.-wide indentation in the center of each coil; spoon a rounded tablespoon of cream cheese mixture into each indentation.
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6
Bake 10-12 minutes or until lightly browned. Remove from pans to wire racks to cool.
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7
In a small bowl, combine confectioners' sugar, vanilla and enough water to achieve drizzling consistency. Drizzle over cooled rolls. Store in the refrigerator.
