1. – In a small bowl, combine the warm water, yeast, and 1 teaspoon of the sugar. Let sit for 5-10 minutes until foamy.

2. – In a medium saucepan, heat the milk until just warm. Remove from heat and stir in the remaining sugar, 1/4 cup butter, and salt. Allow to cool to lukewarm.

3. – In a large bowl, combine the yeast mixture, lukewarm milk mixture, and egg. Mix well.

4. – Gradually add the flour, 1 cup at a time, mixing well after each addition, until a soft dough forms.

5. – Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

6. – Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

7. – Punch down the dough to release air bubbles. Roll out on a lightly floured surface into a large rectangle, about 1/4 inch thick.

8. – For the filling, combine the brown sugar and cinnamon in a small bowl. Spread the 1/3 cup softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly over the top.

9. – Roll the dough up tightly, starting from the long side. Cut into 12 equal-sized rolls.

10. – Place the rolls in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.

11. – Preheat oven to 350°F. Bake for 20-25 minutes, until golden brown.

12. – For the frosting, beat the cream cheese and 1/4 cup butter until smooth. Gradually add the powdered sugar and vanilla, beating until well combined.

13. – Spread the frosting over the warm cinnamon rolls and serve immediately.