In a large mixing bowl, whisk together 2 cups flour, sugar, yeast, and salt.

In a heat-safe bowl, combine the water and butter. Heat in the microwave for 30 sec – 45 sec, until warm to the touch.

Pour the warm mixture into the dry ingredients with the egg and mix with a wooden spoon.

Add in 2 more cups of flour and mix until thick and sticky.

Add in ½ cup of flour, mix until shaggy; then knead by hand.

Add another ¼ cup of flour if sticky and knead until smooth.

Press into the dough; if it sticks, add more flour and knead. Let rest uncovered for 10 minutes.

Dough should puff up, not quite doubled, after 10 minutes.

Place on a floured surface, roll into a 10x15 inch rectangle.

Spread butter on the dough, leaving a ½ inch border.

Sprinkle with brown sugar and cinnamon evenly.

Roll up from 15 inch end into a log; compact with hands.

Cut rolls using dental floss or thin thread; get 12 pieces.

Place rolls in a buttered 9×13 dish; allow to rise for 1 hour.

Preheat oven to 350F; check rolls should double in size.

Bake for 25-30 minutes until tops are light golden brown.

Mash cream cheese and butter together in a bowl until smooth.

Add powdered sugar and vanilla, mix until smooth.

Spread onto warm rolls and serve.