To make the dough: Mix together and knead all of the dough ingredients — by hand, mixer, or bread machine — to make s smooth, soft dough.

Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl, and let the dough rise for 60 minutes, or until it's nearly doubled in bulk.

To fill and shape the buns: Gently deflate the dough, and transfer it to a lightly greased work surface. Roll the dough into a 16" x 21" rectangle.

Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough.

Starting with a short end, roll the dough into a log and cut it into 12 slices.

Place the buns in a lightly greased 9" x 13" pan. Cover the pan tightly and let the buns rise overnight in the refrigerator until they're nearly doubled.

(If making the same day cover the pan and let the buns rise about 30 minutes.)

Remove the rolls from the refrigerator and place in an oven that is turned off.

Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls.

Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 375°F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, approximately 20-22 minutes.

While the buns are baking, make the icing.

To make the icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.

Remove the buns from the oven. Spread the icing on the buns while they're warm.

Serve buns warm, or at room temperature.

Wrap in plastic and store at room temperature for a day or so; freeze for longer storage.