Combine all ingredients for dough in the bowl of a stand mixer and knead on medium to medium high for 5 minutes. Scrape dough into center of bowl, cover, and allow to proof until doubled in size, 2-3 hours. Refrigerate at least 6-8 hours, preferably overnight.

Combine all filling ingredients in a medium bowl and beat until a spreadable consistency. Set aside.

Knead dough on lightly floured surface. Roll out into a ¼-½ inch thick (approximate 12 by 16-inch) rectangle. Spread filling over the dough, leaving a ½-inch border along the bottom edge. Roll up the dough from the long side, as tightly as possible, into a long cylinder. (If it's getting too warm, cut the log in half crosswise and freeze for 10-15 minutes). For smaller rolls, cut 16 1-inch thick rolls. For larger rolls, cut 8 3-inch thick rolls.

Place in a greased 9 by 13-inch baking pan with a little bit of room between each.

Cover tightly with plastic wrap and allow to proof until doubled in size, 30 minutes to an hour, depending on your ambient temperature. Towards the end of the proofing time, preheat the oven to 350° F.

Before baking, if desired, pour ¼ cup (60ml) of heavy cream over the risen rolls. This will make for more gooey rolls. It is optional, but really does work.

Bake rolls for 25-30 minutes for smaller rolls, 35-40 minutes for larger rolls.

While the rolls are baking, whisk all icing ingredients in a small bowl until smooth.

Immediately upon removing from the oven, spread half of the icing over the rolls and allow it to seep into each roll. After 10-15 minutes, spread the rest of the icing over the rolls and serve.