Put the butter in a saucepan and allow it to melt over medium heat. Once it’s almost fully melted, add the milk and water. Bring mixture to a simmer, then remove from heat and let cool to 125 degrees F. Add the vanilla.

Meanwhile, combine 1 cup of the flour, yeast, sugar, egg and salt in a bowl. Add the warm milk mixture, then add remaining flour ¼ cup at a time, stirring to make a soft, slightly sticky dough.

Put the ball of dough into a food processor fitted with a kneading hook and let the processor knead the dough until smooth and elastic. Note: The processor works pretty quickly. My dough is done in less than 3 minutes. Check dough, scraping it a bit, every 40 seconds or so to make sure it’s not too warm from friction of processor.

Scrape the dough into a well-oiled bowl and roll it around so it’s coated with a thin layer of oil. Cover and let rise until doubled in bulk (about 45 minutes with the quick rising yeast).

After the dough has doubled, press it down and turn it out onto a lightly floured work surface. I’ve found that if the dough is coated with oil, I don’t need to use flour, I just press the dough right down onto a clean surface (I use a big silicone mat). Shape the dough into a rectangle that is 12x8 inches.Mix together the filling ingredients and sprinkle the filling evenly over the dough. Roll the dough, beginning with the 8 inch side, into a tight spiral.

Line a 9x13 inch metal pan with nonstick foil. Cut the spiral into 6 equal pieces and set in the pan cut side by, spaced about an inch apart. Cover with plastic wrap and place in a warm draft free spot until doubled in bulk (another 45 minutes to an hour with the quick rising yeast).

Preheat oven to 350 degrees and adjust oven rack to the middle position.

Bake the rolls for 25 to 30 minutes or until golden brown.

To make the icing, beat the cream cheese until smooth, then beat in corn syrup, vanilla and sugar. Add cream until icing is smooth and creamy. Spread icing over rolls while still warm.