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 but not hot.

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

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

Add 1/2 cup of flour and mix again until shaggy and difficult to stir.

Set aside the spoon and use your hands to mix and knead the dough. It will be sticky; add another 1/4 cup of flour as needed to achieve a smooth and tacky mass.

Press a clean finger into the dough. If it sticks, add another 1/4 cup of flour and knead. If not, shape it into a ball and let it rest uncovered for 10 minutes.

After resting, place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 10?15 inch rectangle.

Spread the room temperature butter in an even layer, leaving a 1/2 inch border.

Sprinkle with brown sugar and spread it evenly. Top with cinnamon.

Roll the dough from the 15 inch end into a log and gently squeeze to compact it.

Use unflavored dental floss to cut the rolls or a thin sewing thread, making 12 pieces.

Place the rolls in a buttered or greased 9?13 dish or two 9? round pans.

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

Preheat the oven to 350F, then check on the rolls to ensure they have doubled in size.

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

While the rolls cool, make the icing by mashing the cream cheese and room temperature butter together.

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

Spread the icing onto the warm rolls.