Step 1

In the bowl of your stand mixer, Combine yolks, egg, yeast, sugar, melted butter, buttermilk, and salt. Whisk to combine.

Step 2

Add the flour all at once and with the dough hook, mix on low until all the flour is incorporated. Scrape the bowl as necessary.

Step 3

Knead on medium speed until the dough is smooth and elastic, approximately 10-15 minutes. This is a fairly firm dough, so watch your mixer. You don't want it to overheat. You can knead on a lower speed, and you may have to knead a couple of minutes at a time, allowing your mixer to cool down in between. You can also knead by hand. The dough will be smooth and not at all sticky when done.

Step 4

Gather the dough into a nice ball, place it back into the mixer bowl and spray lightly with pan spray. Cover the bowl with a lint-free towel, and allow it to rise in a cozy place until doubled in size, about 2-2 1/2 hours. I like to heat a mug of water for 3 minutes in the microwave, then move it to the side, put the covered bowl of dough next to it, then close the door. If your microwave has a surface light for the stove below, turn that on as well. It will help to keep the microwave warm.

Step 5

In a medium bowl, microwave the butter for about 30 seconds, or until very soft.

Step 6

Add the rest of the filling ingredients and mix well until completely combined. I generally use my clean hand to squeeze everything together until it forms a paste.

Step 7

Once the dough has doubled in size, scrape it out onto a clean countertop with plenty of room to work. This dough is firm enough that you won't need to flour or oil your surface.

Step 8

Press the gases out of the dough and keep pressing it out with your hands until you have a rough rectangle.

Step 9

Using a rolling pin, roll the dough until you have a large rectangle of dough about 20" wide by about 14-15" long.

Step 10

Using an offset spatula or your clean hands, spread the filling out onto the dough rectangle evenly, from edge to edge, leaving about 1-1 1/2" "clean" dough at the far end.

Step 11

Starting at the long side nearest you, roll the dough up fairly tightly until you get to the clean end. Pinch the seam together really well, and roll the cylinder of dough so it is seam-side-down.

Step 12

Using dental floss or a sharp serrated blade, slice off the uneven ends of the cylinder of dough. Put those together in a little ramekin. That's just for you to enjoy. Slice the rest of the dough into 12 rolls. I cut the dough in half, cut each half in half, and then cut each of those pieces into 3 rolls apiece.

Step 13

Line a 9" x 13" rectangular baker with parchment or spray lightly with some pan spray. Arrange the rolls 3 across by four down. Lightly spray the tops with pan spray, cover, and let rise until puffy and the sides of the rolls are touching, about 1-1 1/2 hours.

Step 14

During the last 30 minutes of baking, heat your oven to 350F/160C, and place a rack in the center of the oven.

Step 15

Bake until golden brown with an internal temperature of 195F, about 30-35 minutes. If the rolls are browning faster than you'd like, loosely tent with foil for the last few minutes of baking.

Step 16

As soon as the rolls come out of the oven, spread them with the cream cheese glaze. The glaze will melt and spread to nicely cover all the rolls. The glaze is not so thick that it disappears, though, so you'll only have to glaze once.

Step 17

Serve warm. Cool completely and store leftovers, well covered, at room temperature for a day or two. Reheat to serve. For longer storage, freeze room temperature rolls and thaw and heat as needed.