Set out the eggs, butter, and cream cheese to reach room temperature. Heat the milk on the stovetop to reach a simmer.
In the bowl of an electric stand mixer, pour the milk over butter stirring until melted. Add the sugar. When cooled to 105-110 degrees F, stir in yeast. Let it activate for 10 minutes.
Add the eggs, salt, and flour. Using a hook attachment, knead for 10 minutes. Then cover with plastic wrap and let the dough rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
While the dough is rising, mix all ingredients for the filling together in a bowl.
Pour out the dough on a well-floured surface. Fold and knead 3-5 times, pressing the dough into a rectangle. Then roll it out to a 16x20-inch sheet.
With an offset spatula, spread the filling evenly over the dough, leaving 1 inch along one long edge uncoated. That uncoated edge will be the outside edge of the rolls. Roll up the dough, toward the bare edge, and cut into 12 equal sized pieces.
Place the rolls in a parchment lined 9x13 inch baking pan. Let rise for 30 minutes. Preheat the oven to 350 degrees F.
Bake for 30 minutes, until puffy in the center. Mix the glaze together in a small bowl. When the rolls have cooled for 10-15 minutes, spread glaze over the rolls. Serve Arnold Palmer Sweet Rolls with a glass of Arnold Palmer Iced Tea!