For dough

1. Dissolve yeast in water with 1/4 tsp sugar. Let stand 5 minutes.
2. In mixing bowl, combine 2 cups flour, 3 tbsp sugar and salt.
3. Stir in milk, butter, eggs and yeast mixture - until well blended.
4. Add additional flour until dough pulls away from sides of bowl.
5. On floured surface, knead dough until smooth and elastic, 8-10 minutes.
6. Using your hands, rub small amount of butter onto surface of dough and place in bowl.
7. Cover and let rise in warm, draft-free area until doubled in bulk, about 1 hour.
8. While dough is rising, prepare filling by stirring all the filling ingredients together until smooth. Set aside.
9. Grease or butter a 13x9 pan. Non-stick spray works well also.
10. Turn risen dough onto a lightly floured surface.
11. Since dough has just risen, it will be very easy to work with. Rough shape it into a rectangle and pat it out as close to 18" x 10". You may need a rolling pin to achieve the final dimensions.
12. Spread with filling, leaving about 1" strip without filling along one of the 18" edges. This strip is important as it will help to seal the roll together.
13. Roll tightly beginning with the side opposite the bare strip, stopping just before you get to the bare strip.
14. Wet a pastry brush in water and brush the bare strip. The water will stick the final edge to the roll so that the rolls don't come apart while raising and baking.
15. Finish rolling and make sure that the final edge is sealed to the roll.
16. Cut off the raggedy ends and set aside (I always bake them in a small pie tin along with the rest of the rolls)
17. Cut into 12 (approximately 1 1/2-inch) slices.
18. Place the 12 rolls in the pan.
19. Set in warm place for 30 minutes to rise.
20. Bake at 350 degrees for 15 to 20 minutes or until golden brown.
21. Prepare icing by mixing all ingredients together and stirring until smooth.
22. Let buns cool until lukewarm, then drizzle icing.