Well Made by Kiley

Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast on top. Add the eggs, butter, and sugar. Mix until combined using the beater blade. Add in the salt and flour, mix until just combined. Let dough rest for 5 minutes. Scrape the dough off the beater blade, then attach the dough hook. Knead on medium speed for 5-7 minutes, until the dough is smooth. Spray a large bowl with cooking spray and place the dough in the bowl. Cover with a towel, rise in a warm place for 45-55 minutes. While rising, make the filling. Combine the butter, brown sugar, and cinnamon in a medium bowl. Set aside. Grease a 9”x13” baking pan with butter, set aside. Once risen, turn the dough onto a floured surface, and roll out to about a 24”x15” rectangle. Spread the filling across the surface of the dough, leaving a 1/2” border. Starting on the long end, roll the dough up tightly. Cut into 12 rolls, place in the prepared baking pan, cover with a kitchen towel, then let proof for 20 minutes. Preheat the oven to 375F. Warm the heavy cream or half & half. Once the rolls are proofed, pour the cream or half & half over the rolls, allowing it soak down and around. Bake for 20-22 minutes or until golden brown. While the rolls are cooling, make the cream cheese glaze by beating together the ingredients. Refrigerate and spread over the rolls. Enjoy!