To make the rolls, in the bowl of an electric mixer fitted with the paddle attachment, mix 2 cups flour, sugar, dry yeast and salt until combined.
Place water and butter in a microwave safe bowl. Microwave on high in 15 second increments until very warm but not hot to the touch (butter may not melt completely).
Add the butter mixture and the egg to the flour mixture. Beat 2 minutes on medium speed, scraping down the sides of the bowl occasionally. Add one cup flour and beat an additional 2 minutes on high speed, scraping down the sides of the bowl as needed. Stir in remaining flour and mix until the dough starts to form a ball.
On a lightly floured work surface, knead dough until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 minutes. Cover loosely with a damp, clean towel; let rest for 10 minutes.
To prepare filling, in a small bowl combine sugar and cinnamon; set aside.
Using a rolling pin, roll dough into a 15 x 10-inch rectangle. Brush the dough with the melted butter stopping at least ½ inch from the edge. Sprinkle with cinnamon sugar mixture. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. (Use unflavored dental floss instead of a knife to cut rolls. Cut a piece of floss about 12 inches long. Slide floss under the roll; bring ends up and cross over to cut each slice.)
Place, cut sides down, in a greased 13 x 9 inch baking pan. Cover with towel and let rise in a warm place until double in size, about 1 hour.
Preheat oven to 350 degrees F. Bake for 25 to 30 minutes or until rolls are golden brown. Remove from oven and cool for at least 20 minutes.
To prepare the frosting, in the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and cream cheese. Add the vanilla and mix. Slowly add the confectioners’ sugar and mix until combined. Add milk 1 tablespoon at a time until frosting reaches a spreadable consistency. Drizzle or spread frosting over rolls and enjoy!
If the rolls are staring to brown excessively, remove them from the oven and make an aluminum foil “tent” to shield them, and then return them to the oven.
Store at room temperature for up to 2 days.
Source: adapted from Breadworld by Fleischmann's® Yeast