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

In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec – 45 sec, until warm to the touch but not hot.

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

Add in 2 more cups of flour and mix. It should turn pretty thick and sticky at this point.

Add in ½ cup of flour and mix again. It should now turn shaggy and become difficult to stir. Use hands to mix and knead the dough.

Add another ¼ cup of flour and continue to mix and knead by hand until it turns into a smooth, soft mass.

Press a clean finger into the dough. If it sticks, add another ¼ cup of flour and knead. If not, shape into a ball and let it rest uncovered for 10 minutes.

After resting, the dough should have puffed up, but not quite doubled in size.

Place the dough on a lightly floured surface and pat into a rectangle shape, then roll into a 10×15 inch rectangle.

Spread the room temperature butter into a thin and even layer, leaving a ½ inch border.

Sprinkle with brown sugar and spread evenly, then top with cinnamon.

Starting from the 15 inch end, roll it up into a log and compact it gently.

Using unflavored dental floss to cut the rolls, slide it under the roll and toss both ends over top to create a cut. Cut into 12 pieces.

Place the rolls in a buttered or greased 9×13 dish. It’s OK if rolls are touching.

Cover with a towel and place in a warm spot to rise for 1 hour.

Preheat the oven to 350F and check on the rolls. They should have doubled in size.

Bake for 25-30 minutes or until tops are a light golden brown. While cooling, make the icing.

Place the cream cheese and butter in a bowl and mash them together with a fork.

Add the powdered sugar and vanilla, mash again, and then whisk until smooth.

Spread onto warm rolls and serve.