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1
The day before serving, combine warm water and milk in a bowl with dry active yeast. Let stand for 10 minutes to activate the yeast.
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2
Put butter into a small bowl and heat it for a few seconds in the microwave until melted. Set aside to cool.
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3
In the bowl of a stand mixer, fitted with a bread hook, combine yeast mixture, beaten eggs, melted butter, sugar, salt and 2- 1/2 cup of the flour. Mix until smooth. Add remaining 2 cups of flour and mix thoroughly. Dough will be very soft. Set it in a warm draft-free place and allow it to rise until doubled in size. Punch it down and cover with plastic wrap. Refrigerate overnight.
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4
Three hours before serving, remove dough from refrigerator and turn onto a greased counter. Cut the piece of dough into two. Roll out each piece into a 1/2-inch thick rectangle.
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5
Mix filling ingredients together in a bowl and spread evenly over rolled out dough. Starting with long side, roll up the dough into a long roll (jelly roll style).
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6
Using a sharp knife, cut the roll of dough into 1-inch slices and place slices cut side down into a well-greased muffin tin.
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7
Bake at 400 F for approximately 12 minutes or until golden brown.
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8
While they are baking mix together the glaze ingredients. Glaze rolls while hot. Serve warm or room temperature.
