Grease a 9 × 13-inch baking pan or jelly roll pan.

In a small bowl, mix together the topping ingredients, blending well.

Drop by spoonfuls onto the prepared pan and spread evenly.

Set aside.

In a small saucepan, heat the water and butter to about 125°.

Pour into the flour mixture, add the beaten egg, and beat the mixture for 3 minutes.

Gradually stir in most of the remaining flour until the dough pulls away from the sides of the bowl.

Turn out the dough onto a floured surface and knead for 1 minute.

Roll out the dough to a 15 × 7-inch rectangle.

Set aside while you make the filling.

Evenly spread the butter over the dough.

Mix the sugar and cinnamon together and sprinkle evenly over the buttered dough.

Starting with a 15-inch side, roll the dough into a tight log.

Cut into 12 rounds and place cut side down in the prepared baking pan.

Cover and let rise until double, about 45 minutes.

Preheat the oven to 375° and bake for 25 to 30 minutes or until done.

Allow the rolls to cool in the pan for one minute before turning them out onto a serving platter.