1. In the bowl of an electric stand mixer, add 1 cup warm milk, 1/2 Tbsp yeast and 2 Tbsp sugar. Let proof for 5-10 mins.
2. Using the dough hook, add 1 1/2 cups flour and 1/2 tsp salt to bowl and turn mixer on low.
3. Add 1 egg, 2 Tbsp sugar, and 2 Tbsp butter.
4. Add remaining 1 1/2 cups flour (1/2 cup at a time until completely mixed). Add more flour 1 Tbsp at a time just until dough is no sticks to the walls of the bowl as it mixes then knead/mix for 6-8 min.
5. Cover with clover or a damp towel and let rise at room temp 1 hour. Dough should double in size.
6. Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into even 17″x10″ rectangle.
7. Dot the top of dough with 6 Tbsp softened butter and spread it out gently with a spatula.
8. Stir together filling and sprinkle all evenly over buttered dough.
9. Roll the dough up starting with one of the longer sides, keeping a tight roll. Once it’s rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal sized cinnamon rolls with unscented dental floss.
10. Butter sides and bottom of a 9×13 glass baking dish and evenly space cinnamon rolls in pan, cut-side down. Cover tightly with and refrigerate overnight (up to 18 hours). The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.
11. Bake at 350˚F for 22-24 mins or until tops are light golden brown. Let cool in pan 15 minutes then frost warm buns with the cream cheese glaze.

Frosting:

1. Using an electric mixer, cream together 4 Tbsp softened butter, 4 oz soft cream cheese and beat on medium speed until creamy and smooth.
2. Beat in 1/2 Tbsp vanilla then add 1 cup powered sugar and continue mixing until fluffy (3-4 min), scraping down the bowl as needed.