Make the dough.

1. Whisk the flour, sugar, salt and the yeast together in a large bowl and set aside.
2. Combine the wet ingredients such as milk, water and the melted butter together in a pot. Warm the mixture up and pour into the dry ingredients. Add the egg and mix the mixture with your mixer until a dough is formed.
3. On a lightly floured surface using your floured hands, knead the dough for about 3 minutes. Place the dough in a greased bowl and cover and let rest for about 10 minutes.

Filling the rolls.

Then roll the dough after the 10 minutes in a rectangle. Spread the softened butter on top. Then sprinkle over the butter the mixture of cinnamon and sugar. Roll of the dough tightly to make a log of about 14 inch long. Cut into about 12 even rolls or what you can manage. Arrange these rolls in a lightly greased casserol dish or pan.

Rise.

Lightly cover the rolls with cling wrap and allow to rise in a warm draft free environment for 60 – 90 min

Bake the rolls.

1. After the rolls have doubled in size bake them in a preheated oven of 190 Deg. C (375 Deg. F)
2. Bake for about 25 – 28 minutes until lightly brown and done. (if the rolls are browning quickly cover with aluminum foil to prevent it)
3. While these are baking make the icing as below.

 Make the icing.

1. Whisk the white fine sugar and vanilla with the milk/coffee. Drizzle of the warm rolls as soon as they come out of the oven.
2. For the leftover rolls you can cover them tightly and store at room temperature for up to 3 days or place in the refrigerator for 5 days.