¼ cup water
1 teaspoon sugar
2 ¼ teaspoons (one package) active dry yeast
¾ cup milk
¼ cup (½ stick) butter
3 ¼ cup all-purpose flour
¼ cup sugar
½ teaspoon salt
¾ cup brown sugar
1 tablespoon cinnamon
¼ cup butter
Combine ¼ cup water, 1 teaspoon sugar and 2 ¼ teaspoons yeast in a mixing bowl. Set aside for 20 minutes.
Meanwhile, heat ¾ cup milk in the microwave for about a minute and a half, or until it bubbles. Add ¼ cup butter to hot milk and let melt.
In a new mixing bowl, combine 2 ¼ cup flour, ¼ cup sugar, and ½ teaspoon salt.
Combine milk and yeast mixtures and add egg. Beat thoroughly.
Stir in dry ingredients. Then add remaining cup of flour by ½ cups.
Knead 5 minutes until smooth, adding flour as necessary. Consistency should be thick and firm (like modeling clay). Cover and let rise for an hour.
Separate remaining dough into two pieces and roll out on rectangles of foil. Each should be about 7" x 10".
Combine filling ingredients and spread evenly over dough.
Preheat oven to 250° -- turn it off after it heats up. Roll dough into a log (start from the longer side). Pinch to seal.
Using a sharp knife, cut into slices approximately ¾ of an inch thick.
Arrange slices on foil, place on baking sheets and put in warm oven to rise for about 20 minutes.
Bake at 350° for about 12 minutes. Let cool slightly before frosting with milk and powdered sugar. Since they're best fresh, only frost as many as you can eat in a day --unfrosted rolls freeze well.