Step 1

Melt butter and warm milk in small pan over low heat and allow to cool slightly.

Step 2

In stand mixer bowl with flat beater attached, add warm water, yeast, sugar, egg, yolks and vanilla and mix on low until combined.

Step 3

Add 4 cups flour and salt - mix on low until flour is mostly combined, then shift to speed 2-3 and drizzle in milk mixture.

Step 4

Mix until dough starts to pull together – will still be quite wet.  Switch from flat beater to dough hook.

Step 5

Begin to knead on speed 2 and add 1/2 cup more of the remaining flour.  After that add 1-tablespoon at a time until dough is smooth and pulls away from bowl (I used ¾ cup of remaining cup of flour for my last batch).

Step 6

Knead about 5 minutes.  Note: This dough is softer and will cling to/ride up the dough hook more than some other doughs.  I stopped and scraped the dough off the dough hook a few times during the kneading process.

Step 7

Lightly oil the inside of a large bowl.  Place dough in bowl, turning dough over so oiled side of dough is facing up.

Step 8

Cover bowl with plastic wrap and place in a warm place* until dough has doubled in size, about 2 hours.

Step 9

While dough is rising: Mix together filling ingredients until soft and spreadable.  Grease a 9 x 13 x 2 baking dish.

Step 10

Sprinkle a little flour on a flat surface for rolling.  Roll the dough into a 12 x 18-inch rectangle.  (This dough is very soft, you can actually pat it out with your hands rather than rolling if you like.)

Step 11

With the long-side facing you, spread the filling mixture evenly over the surface leaving a 1-inch border around the edge.

Step 12

Starting with the long side facing you, roll with both hands.  Roll so the seam-side is facing down and use your hands to even out the roll.

Step 13

Then, cut with a very sharp knife, serrated knife or unflavored dental floss into 12 equal pieces.

Step 14

Place the rolls, evenly-spaced, in the prepared baking dish and cover with greased plastic wrap. (Greased side down, so dough doesn’t rise and stick to plastic wrap.)

Step 15

Refrigerate overnight.

Step 16

In the morning, place in a warm place* or leave out on counter covered until they come to room temperature, rise and expand some more and start getting puffy in the center.

Step 17

Preheat oven to 350 degrees F.

Step 18

Bake for 25-30 minutes or until golden brown.

Step 19

While the rolls are baking, make the icing: beat together cream cheese and butter until smooth. Slowly add vanilla and mix in the powdered sugar.  Add the milk, 1 tablespoon at a time until you reach a texture you like.

Step 20

Spread icing over warm rolls.