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1
Combine 1 cup flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended.
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2
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 (120u00b0 to 130u00b0F. Butter won't melt completely).
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3
Add to flour mixture with egg.
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4
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
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5
Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball
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6
Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
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7
For filling, combine sugar and cinnamon in a small bowl. Set aside.
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8
Roll dough into a 7 x 24-inch long, narrow rectangle using a rolling pin.
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9
Spread 2 tablespoons butter over dough, stopping at least 1/2-inch from the edges on the long sides. Sprinkle evenly with cinnamon sugar mixture.
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10
Beginning at long end of the rectangle, roll up tightly.
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11
Pinch seams to seal. Cut into 24 equal pieces.
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12
TIP: Use unflavored dental floss instead of a knife to cut rolls. To, cut a piece of floss about 12-inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice.
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13
Place about 2 inches apart, cut sides down, on greased baking sheets. Cover with towel; let rise in warm place until doubled in size, about 45 to 60 minutes.
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14
Bake in preheated 350u00b0F oven for 15 to 18 minutes or until rolls are golden brown. Cool on wire rack for at least 10 minutes.
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15
Combine all frosting ingredients (start with 2 tablespoons milk and add more if needed) in a bowl and beat until creamy. Spread or drizzle over rolls.
