In a medium sized microwave safe bowl, combine water, milk and butter. Heat until butter is melted, give it a light stir to combine.

Add egg and the butter mixture to the flour mixture and stir to combine.

Add remaining ½ cup flour until dough is easy to handle.

Prepare a lightly floured surface and knead the dough for about 5 minutes.

Place in a greased bowl (butter or non-stick spray works) and let rest for 15-20 minutes.

Roll out dough onto parchment or wax paper into a 15x9" rectangle. It doesn't need to be perfect, just rectangle-ish.

In a small bowl, combine sugar and cinnamon until cinnamon is evenly distributed.

Pour/sprinkle cinnamon sugar mixture on top of butter to evenly coat dough.

Beginning at the 9" side, roll up the dough tightly.

Cut into 6 pieces and place an inch apart into a prepared 9x13" baking dish (covered in non-stick spray). Before you lay each roll in the pan, gently press up on the center of each roll from the bottom to give them the oh-so-desirable spire. Set them in the pan so each roll is touching the ones around it - you want to give them some room to rise, so don't squish them TOO much up against each other!

Preheat your oven to 175°F and then turn it off. Loosely cover the dish with aluminum foil or plastic wrap and place inside the oven for 60 minutes. The rolls will double in size after about an hour, but you can leave them in longer if you feel they're not quite risen enough.

Remove dish from oven and preheat oven to 375°. Bake for 25 minutes until the tops are lightly browned. If you prefer yours lighter, just cover with aluminum foil halfway through the baking time.

Let sit in pan for 5 minutes, then move to wire rack to cool completely.

Add powdered sugar, vanilla extract, lemon juice and salt. Whip on high speed until fluffy.

Slather icing onto rolls and enjoy!