In a small bowl, warm the milk to about 110°F and sprinkle the yeast over the surface. Allow it to sit for about 5 minutes until frothy.

In a large mixing bowl, combine the sugar, melted butter, eggs, and food coloring. Mix well, then add in the frothy yeast mixture and salt.

Gradually add the flour, one cup at a time, stirring until a soft dough forms. You may not need all the flour, so stop adding when the dough pulls away from the sides of the bowl.

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for about 1 hour, or until doubled in size.

While the dough rises, prepare the filling. In a medium bowl, mix together the softened butter, brown sugar, and cinnamon. If desired, fold in the chopped nuts.

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.

Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.

Carefully roll the dough tightly from the long side into a log. Slice the log into 12 equal pieces and place them in a greased baking dish.

Cover the baking dish with plastic wrap and let the rolls rise again for 30 minutes. Preheat your oven to 350°F during this time.

Bake for 25-30 minutes, or until the tops are golden brown. You’ll know they’re done when they look plump and fluffy.

While baking, prepare the cream cheese glaze by combining the cream cheese, powdered sugar, milk, and vanilla in a bowl until smooth.

Once the rolls are cooled slightly, drizzle the cream cheese glaze generously over the top and serve warm.