In a small bowl, combine the warm milk and water. Add a teaspoon of sugar and sprinkle in the yeast. Allow it to sit for about 5 to 10 minutes until foamy.

In a medium bowl, whisk together the flour and salt, then set aside.

Melt the 2 tablespoons of butter gently. Combine this with the activated yeast and remaining sugar in a large bowl, whisking until fully mixed.

Add the egg to the yeast mixture and whisk again. Gradually mix in your flour and salt mixture to form a tacky dough.

Knead the dough in the bowl a few times, then turn it out onto a lightly floured surface. Knead for 8 to 10 minutes until smooth, adding flour as needed if the dough feels sticky.

Transfer the dough to an oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise for about 1 hour or until doubled in size.

Roll out the dough and spread the softened butter generously on top.

In a separate bowl, combine brown sugar, cinnamon, and vanilla extract, sprinkle this over the buttered dough.

Roll it tightly into a log and slice the log into 12 pieces using dental floss or a sharp knife.

Place the rolls in a greased 9×13 inch baking pan. Cover again and allow them to rise for another 45 minutes to 1 hour.

Preheat your oven to 375°F (190°C). Before baking, baste the tops with melted butter. Bake for 15 to 20 minutes until they are golden brown.

Allow to cool slightly.

While the rolls cool, prepare the glaze by mixing powdered sugar, melted butter, vanilla extract, and milk. Adjust the thickness as needed by adding more milk.

Drizzle over the warm rolls before serving.