In a medium pan over medium-high heat, scald the milk until it is just beginning to bubble around the edges of the pan. Remove from heat and add 1/2 cup sugar, butter, cinnamon, and salt. Stir well and pour into a large mixing bowl (a stand mixer is best) to cool for 10 minutes.

In a small bowl combine the warm water and 1 teaspoon of sugar. Add the yeast and stir to combine. Let it sit until foamy, 5-10 minutes.

Add the yeast, cream cheese, eggs, and 2 cups of the flour to the warm milk mixture in the bowl and beat well.

Switch to a dough hook and stir in the remaining flour. Knead by machine for 6 minutes or by hand on a floured surface for 8 minutes. The dough should be slightly sticky and very elastic.

Place dough in a greased bowl, turning to coat the dough. Cover with a cloth and allow the dough to rise for approximately 1 hour, or until doubled.

Punch dough down and separate into two pieces. Working with one piece at a time on a lightly floured surface, roll it into a 12-inch by 18-inch rectangle, with a long side facing you.

Spread 2 tablespoons of softened butter over dough.

In a small bowl, combine the sugar, cinnamon, flour, and salt. Sprinkle half of the mixture over the buttered dough. Add raisins or nuts if desired.

Beginning at the long side facing you, roll dough, pulling towards you slightly as you work to keep the roll tight.

Pinch the long edge to seal the roll. With a sharp knife, cut 18 1-inch slices and place them cut side down in a jelly roll pan that has been greased or covered with parchment, about 1 inch apart. (You can also cut the slices 1 1/2-inches wide and tuck the 12 rolls into a 9-inch by 13-inch cake pan for taller rolls.)

Repeat with the other half of the dough.

Cover with a cloth and let the rolls rise until they are puffy and touching each other – about an hour.

Heat oven to 375 F.

Bake for approximately 20 minutes, or until the rolls are a rich golden brown.

Cool in the pan on a rack.

Combine the glaze ingredients in a small bowl, and beat well. Add additional liquid if necessary until the glaze is creamy enough to spread easily on the slightly warm rolls.