Heat the milk in a small saucepan over low heat. As soon as the heat begins to boil remove from heat.
Pour the hot milk into the bowl of a stand mixer and add the butter. Swirl to melt the butter and add the sugar. Check the temperature of the milk mixture. It should be between 80°F – 105°If it’s too hot, add ½ cup of flour and check the temperature again. Once cool enough, add the yeast. Swirl slightly to wet the yeast and let sit for 10 minutes until bubbles form.
Attach the dough hook to the mixer and turn on low. Add the egg and salt and wait for the hook to break the yolk. Slowly add the flour. Continue kneading until a cohesive and soft dough forms.
Cover loosely with plastic wrap and let rise in a warm* location for 1 ½ hours.
Deflate the dough and form into a log. Fold into thirds and roll flat. Fold into thirds again and roll flat. A rectangle should be forming. Roll the dough into a 16x20-inch rectangle.
Spread on the filling, leaving about a ½ - inch rim uncovered.
Roll the rectangle into a tight log, beginning from the longest edge. Keep the seam side down and cut into 12 equal pieces.
Transfer the dough pieces into a 9x13 baking pan, either cut side up. Leave a little room in between each piece to allow rising room. Loosely cover with plastic and let rise in a warm location for 30 minutes until the dough expands.
While rising, preheat oven to 375°F. Once risen, uncover and bake for 20 – 25 minutes, rotating at about 10 minutes. The rolls are done when the outside edges are golden brown and the centers have risen.
Remove from oven and use a metal spatula to push down any centers that rose too much.
Immediately spread on half of the glaze and allow to seep in.
Let cool for 10 minutes. Spread on the remaining glaze. Serve warm.
Filling
In a small bowl, stir together all the ingredients until well combined.
Glaze
In a large bowl, beat together the cream cheese and butter until smooth. Add the vanilla and beat until combined. Slowly add the powdered sugar and beat until smooth.