Start by adding the sugar, yeast, and warm milk to your stand mixer bowl, and let 10 minutes to foam up.

Swap out the paddle attachment with the dough hook and place on medium speed for about 10 minutes, to knead the dough. Add more flour, a little at a time as necessary, to prevent the dough from sticking to the sides of the bowl.

Place a clean kitchen linen on top of the bowl and place in a warm spot to rise for 1 and a half hours.

Once the dough has risen, roll it out to about 10 inches by 14 inches. Spread the softened butter on top, sprinkle the cinnamon and brown sugar on top of the butter, and place small spoonfuls of the preserves for the filling all over on top. If possible, leave about a 1 inch on the edge of the dough without filling.

Roll up the dough so you have a 14 inch log. Then cut into 12 slices.

Place the round slices into your greased baking dish, reshaping the rolls as needed, then place the clean linen on top of the baking dish, place the dish in a warm spot and let rise for another hour and a half.

When the rising time is almost up preheat your oven to 350℉ and then bake the rolls for about 30 minutes.

While the rolls are baking, make the icing by beating together the jam, softened cream cheese, and powdered sugar until a smooth icing is made.

Once the rolls are done baking, let cool slightly before icing and serving!