1/2 cup butter
3/4 cup milk
1/2 cup water
1/2 cup sugar
4-5 cups flour
2 packages dry yeast (4/5 teaspoons)
1 teaspoon salt
1/4 cup butter, melted
1/2 cup brown sugar
2 teaspoons cinnamon
1 1/2 cups powdered sugar
2-3 Tablespoons water
1 teaspoon vanilla
Make the dough:
In a small sauce pan, melt 1/2 cup butter. Stir in milk, water and sugar, and bring mixture up to 120 to 130 degrees.
Remove pan from stove, and pour the wet mix into mixing bowl.
Add in 2 cups of flour, dry yeast and salt. Mix until well combined with the wet ingredients.
Add egg and one cup of flour. Mix well.
Finish the dough by adding one to two more cups of flour, or until dough is soft.
Knead and form into a ball. Put in a bowl and cover with a dish towel. Let rise for 20 minutes.
Flour your work space and rolling pin. Roll dough into a rectangle that is about 1/4 inch thick.
Brush dough with melted butter, leaving a 1/2 inch border all of the way around.
Mix together brown sugar and cinnamon with your fingers, and sprinkle over the melted butter.
Roll the dough tightly, and when you get to the end, pinch the dough along the top.
Cut dough into 2 inch rounds, and place on a greased baking sheet.
Bake at 375* for 15-20 minutes.
Make the glaze while the cinnamon rolls are cooking. Combine powdered sugar, a few tablespoons of water and vanilla.
Let the cinnamon rolls cool slightly, then drizzle the glaze over the top.