In a large mixing bowl, place warm water and yeast. Let rest until frothy.
In a small saucepan melt butter, add milk and turn off heat. Make sure milk and butter are just warm to the touch and whisk into the yeast and water mix.
Whisk in egg, salt, vanilla, and sugar.
With a wooden spoon, one cup at a time, mix in flour until a less sticky smooth dough forms.
cover and set in a warm part in your kitchen to double in volume.
Preheat oven to 350
Butter a 9x13 pan using a pastry brush with butter or refined coconut oil. Set aside.
When It has doubled, place dough on a floured surface and press with fingers or use rolling pin to form dough into a rectangle of about 15 inches long.
Spread filling on dough evenly (as pictured abovand then with the long side tightly roll dough into a log.
To cut evenly, cut log in half, then each half in half and so on until you have 16-18 cinnamon rolls.
Place cinnamon rolls in pan and set in a warm part of your kitchen to let them rise to about double. If needed you can cover them to help them rise.
With a pastry brush brush the tops of the cinnamon rolls with a little melted butter.
Place in your preheated oven, and bake about 30 min. or until golden brown on top.
Note: I baked mine in 2 separate pans so I could use the pan in pictures, so I had 12 in that pan and 6 in another.