In the bowl of an electric stand mixer, add 1 cup of warm milk and sprinkle with the yeast. Let stand uncovered for 7 minutes at room temperature. Add ½ cup flour, 2 Tbls sugar and whisk until blended. Cover the bowl with plastic wrap and let it rise at room temperature for about 45 minutes – the mixture will look puffy.

Whisk in 1 egg, remaining 2 Tbls sugar, 1 Tbls melted butter and ½ tsp salt.

Using the dough hook on low speed, add remaining 2 ½ cups flour ( ½ cup at a time) letting it blend after each addition. Add more flour, 1 Tbls at a time, just until the dough is no longer sticking to the walls of the bowl as it mixes. Then knead/mix for 10 minutes. Cover the bowl with plastic wrap and let rise at room temp for 2 hours. Dough should be double in size.

Generously dust flour over a clean work surface and place dough in the center. Sprinkle the dough with flour (just enough to keep the rolling pin from sticking) and roll into 17” x10” rectangle. Dot the top of dough with 6 Tbls of softened butter and spread it out gently with a spatula.

Stir together ¼ cup sugar and 1 Tbls cinnamon (and 1/3 cup nuts, if desired) and sprinkle all of it evenly over the buttered dough. Starting on the longer side, roll the dough up, keeping a tight roll. Once it’s rolled up, push the ends in slightly to make them a little more uniform. Slice the dough log into 12 equal rolls. (my trick is to use unflavored dental floss to cut the slices. Slide it under the roll, then bring it up, cross it at the top and pull both ends of the floss to cut through the roll easily, then repeat.)

Butter sides and bottom of a 9x13 inch baking dish with 1 Tbls butter and evenly space the cinnamon roll disks in the dish, cut side down. Cover lightly with plastic wrap and refrigerate overnight (up to 18 hours). The following day, remove from refrigerator and keeping them covered, let rolls rise at room temperature 1 – 1 ½ hours or until puffy.

Brush tops with 1 Tbls melted butter and bake at 350 degrees for 22-24 minutes or until light golden brown. Let cool in pan for 15 minutes, then frost with cream cheese icing.

For the icing: Using an electric mixer, cream together 4 Tbls softened butter, 4 ounces soft cream cheese and beat on medium until creamy and smooth. Beat in ½ Tbls vanilla extract and 1 cup of powdered sugar. Continue mixing until fluffy (3-4 minutes) scraping down the bowl with a rubber spatula as needed.