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1
For the dough:
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2
Heat the milk and butter in a small pan until the butter melts.
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3
Remove the pan from the heat and set aside until the mixture is lukewarm (about 100 degrees).
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4
In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed.
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5
Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended.
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6
Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to 1/4 cup more flour, 1 tablespoon at a time if necessary), I did use the additional 1/4 cup of flour, until the dough is smooth and freely clears the sides of the bowl, about 10 minutes.
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7
Scrape the dough onto a lightly floured work surface.
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8
Shape the dough into a round, place it in a very lightly oiled bowl, and cover the bowl with plastic wrap.
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9
Leave in a warm draft free spot until doubled in bulk, 1 1/2 to 2 hours.
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10
While dough is raising prepare the icing:
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11
Combine all of the icing ingredients in the bowl of a standing mixer and blend together at low speed until thoroughly combined.
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Increase the speed to high and mix until the icing is smooth and free of cream cheese lumps.
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13
Transfer the icing to a small bowl, cover with plastic wrap and refrigerate.
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14
To roll and fill the dough:
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After the dough has doubled, press it down and turn it out onto a lightly floured work surface.
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16
Using a rolling pin, shape the dough into a 16 by 12 inch rectangle, with long side facing you.
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Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a 1/2 inch border at the far edge.
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18
Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll.
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19
Keep it tightly rolled.
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20
Moisten the top border with water and seal the roll.
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Lightly dust the roll with flour and press on the ends if necessary to make a uniform 16 inch cylinder.
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22
Grease a 13 x 9 inch baking dish or spray with cooking spray.
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23
Cut the rolls into 12 equal pieces using plain dental floss or a sharp knife.
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24
Place the rolls cut side up, evenly in the prepared baking dish.
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25
Cover with plastic wrap and place in a warm draft free spot until doubled in bulk 1 1/2- 2 hours.
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26
Preheat oven to 350 degrees and adjust oven rack to the middle position.
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Bake the rolls until golden brown and an instant read thermometer inserted into the center of one roll reads 185 to 188 degrees or 25- 30 minutes.
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28
Invert rolls onto a wire rack and cool for 10 minutes.
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29
Turn the rolls upright on a large serving plate and use a rubber spatula to spread the icing on them.
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30
If not eating right away cover rolls and frost as you use them.
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31
The icing needs to be kept in the refrigerator.
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32
Rolls can be covered and reheated in microwave.
