Heat the milk, butter, till butter is melted and milk is hot but not boiling. Remove from heat, transfer to a heat-proof mixing bowl, and let cool till lukewarm.

Once lukewarm (if too hot, the yeast won't activate) sprinkle the yeast onto the mixture. Let it foam for about 10 minutes. Then stir in sugar and salt.

With the dough hook attached. With the mixer set on stir, slowly add in flour. Continue adding flour till a ball forms and flour is fully incorporated. You want the dough to be tacky but not sticky. You may not use all the flour, or you may need a little extra.

Cover and let rise for about 1 hour. Your dough should double in size.

While dough is rising, stir together all filling ingredients.

When dough is ready, roll out into a large rectangle.

Spread filling evenly across rectangle, leaving about an inch uncovered on one of the long sides of the rectangle.

Starting on the opposite end from the uncovered dough, roll the dough into a log.

Slice dough into 10-12 equal rolls.

Line a 9x13 baking dish with parchment paper and place the rolls in the dish. Brush the rolls with the 2 tablespoons of melted butter.

Preheat the oven to 350 F and let the rolls rise for 30 minutes - 1 hour on top of the preheating oven.

Bake for 20-25 minutes.

Cool slightly if eating immediately, cool completely if serving later.

While rolls are cooling, whisk together all glaze ingredients.

Pour over top of warm rolls and enjoy!