Fluffy Fire House Cinnamon Rolls

In the bowl of a stand mixer fitted with the paddle attachment, sift together 2 cups flour, granulated sugar, and salt. Stir in yeast. Add melted butter and blend at low speed until combined. Gradually add hot water, mixing continuously. Incorporate the egg until fully combined. Add the remaining 2 cups of flour, mixing briefly until a soft dough forms. (10 minutes)

Switch to the dough hook attachment. Knead the dough for 10 minutes on medium speed. If the dough is too sticky, add a small amount of flour at a time until it forms a smooth ball that climbs the dough hook. (10 minutes)

Lightly oil a large bowl. Place the dough in the bowl, turning to coat with oil. Cover with a clean cloth and let rise in a warm place until doubled in size. (1-2 hours)

Lightly flour a clean countertop. Roll the dough into a large rectangle, approximately 18x24 inches. Sprinkle evenly with brown sugar, chopped pecans, and cinnamon. Pour melted butter over the top. Starting from the longer side, tightly roll the dough into a log. Cut the log into twelve 2-inch thick rolls. Place the rolls in a greased baking pan or on a baking stone. Cover with a cloth and let rise until doubled in size. Monitor the rolls closely during the rise; if they appear to be deflating, proceed to the next step immediately. (45 minutes)

Preheat oven to 375 degrees F (190 degrees C). (15 minutes)

Bake the rolls in the preheated oven until golden brown. (6-10 minutes)

While the rolls are baking, prepare the icing. In a large bowl, combine confectioners' sugar, softened butter, softened cream cheese, vanilla extract, and a pinch of salt. Beat with an electric mixer until smooth and creamy, ensuring no lumps of cream cheese remain. Whip for an additional 2-3 minutes on medium speed for a light and airy texture. (5 minutes)

Once the rolls are baked, remove them from the oven and let cool slightly. Generously spread the icing over the warm rolls. Serve immediately and enjoy!