Combine yeast, warm water, and sugar. Let stand five minutes.
Combine yeast mixture, butter, egg, salt, and half the flour: beat with mixer or food processor just until mixed and smooth. Gradually add in flour to make a soft dough. I use a food processor and mix for 45 seconds until soft ball is formed.
Place dough in a well-oiled bowl, turn to grease the top of the dough. Cover in a warm area for about an hour until dough rises and almost doubles in size. You can also at this point put the dough in an oiled zip-loc bag and keep it in the refrigerator for up to four days. I put the dough in the refrigerator because I like to roll the dough out while it is cold.
If not refrigerating, punch dough down, turn it out onto the floured surface, and kneed a couple of times.
Roll dough out to a large rectangle about 14″ X 18 ”
Melt 3 Tablespoon butter and spread over top of the dough.
Mix together granulated sugar and cinnamon and sprinkle over dough.
Starting with long side roll-up dough.
With sharp serrated knife slice dough about every 1 ½ inches.
Spray pan.
Place cut rolls in about 9 x 13 inch ( 9 X 15 is slightly better) pan (rolls should not quite be touching so when they rise they are touching)
Allow rising about 45 minutes.
Bake at 400 degrees for about 15 minutes.
Removed from oven and allow to cool about 5-10 minutes and then frost.
Mix together frosting. If needed add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.