Here's a pretty traditional recipe.
To get a sweeter profile, mash your grains at the higher end...more like 158-160.
That will keep the fermentability on the lower end and the beer will finish sweeter.
In the recipe, you could dial down the hops a bit, though they are already at the low end for that style. You could also lower the pils and up the munich, which will also finish maltier and sweeter.