To make rolls, combine warm water with yeast and 1 Tbs. sugar. Set aside for 10 minutes until doubled in size.

Mix 4 c. flour and salt in a bowl. In a separate bowl, mix together the milk, butter, sugar, and egg. Add half the flour mixture until incorporated. Add yeast mixture and stir together. Mix in remaining flour. Add remaining 1/2 c. flour 2 Tbs. at a time if necessory. Knead a few times with your hands. Cover with towel or plastic wrap and set aside to rise 1-2 hours.

Once it's doubled in size, punch dough. Roll into a rectangle until about 1/8 inch thick. Brush with melted butter. Combine sugars, cinnamon, and salt. Sprinkle over melted butter. Roll the dough long wise. Cut into 12-14 rolls, about 1 1/2-2 in. each. Place side by side in buttered 9x13 pan. Let rise for 1-2 more hours. Bake at 350* F for 14-16 minutes, until a light golden brown. Drizzle frosting over cinnamon rolls while warm.

In a bowl, combine powdered sugar, salt, and vanilla. Add 1/4 c. water or milk. The icing will be fairly thick, so add more water or milk to thin it to desired consistency. Drizzle over warm rolls.

Cream butter and cream cheese until light and fluffy. Add powdered sugar and salt until combined. Add vanilla and mil 1 Tbs. at a time until it's at desired consistency. Pour over warm cinnamon rolls.