In a large mixing bowl of a stand mixer, whisk on low speed 1 and 1/2 cups of flour, yeast, sugar and salt. Slowly drizzle in the water. Add egg and butter and increase the speed to medium. Beat well for 3 minutes.
Gradually add the remaining flour and knead the dough until it start to pull away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and roll it out to a 15"x8" rectangle.
Brush the dough with melted butter. Sprinkle with sugar. Sprinkle with cinnamon.
Starting on the long side, roll the dough up tightly. Seal the seam.
Cut the dough into a 3/4 inch slices and arrange in a parchment paper lined 13"x9" pan.
Cover the pan with a clean kitchen towel and let sit until the rolls double in size, about 30 minutes (it can depend on how warm your kitchen is). Or at this point you can place the rolls in the refrigerator overnight. Before baking let them come to room temperature and let them rise until double in size.
When ready to bake, preheat oven to 400 degrees F.
Bake the rolls for 18 to 20 minutes or until the tops are golden brown.
Cool completely before glazing.