In a medium bowl, whisk together the sugar, yeast, salt, and 2 cups of the flour.

Cut the butter into small pieces and place in a bowl with the water. Microwave until warm, but not hot, and then whisk to melt the butter completely. (Tip: think bathwater temperature. If much hotter than that, it could deactivate the yeast.)

Mix the wet mixture with the dry mixture.

Add another 1/2 c of flour and continue to mix until the flour is incorporated (you may have to use your hands).

Knead for a couple of minutes, until the mixture is smooth. Shape into a ball.

Let the dough rest uncovered for 10-15 minutes, until the ball has grown slightly (not quite doubled).

Turn out the dough onto a lightly floured surface, and using your fingers, form it into a 12"X15" rectangle.

Spread the softened butter over the dough, leaving a 1/2 inch dry border all the way around.

In a small bowl, combine the cinnamon and brown sugar. Sprinkle evenly over the butter.

Working from the 12" end, tightly roll the dough into a log shape.

Using a serrated knife, gently cut the dough into 12 even slices.

Carefully place the rolls in a greased 9"X13" pan.

Let rise in a warm place for about an hour, until they've about doubled in size.

Bake in a preheated 350-degree oven for 25-30 minutes, or until the edges are golden.

Beat the room-temperature cream cheese and butter together until smooth.

Add the powdered sugar and vanilla and again mix until completely smooth.

Frost the cinnamon rolls when they're still warm but not hot.

Enjoy!