In the bowl of a stand mixer, mix 1/4 cup water, 1 tbsp of sugar and the yeast. Allow to rest for about 5 minutes until frothy.
Add the remaining water, sugar, salt, melted butter and 5 1/2 cups of the flour.
With the dough hook attachment, turn the mixer to low until ingredients are combined. Then turn to medium and allow mixer to knead the dough for about 7 minutes until it has pulled away from the sides and is stretchy.
Turn the dough onto a floured surface and knead for about 2 minutes, adding a bit of extra flour if needed, until smooth and elastic.
Transfer dough to a lightly oiled bowl. Cover and let rise in a warm place until doubled. About 2 hours.
After dough has risen, turn onto a floured surface and gently roll into a rectangle approximatly 24 inches by 14 inches with the long edge facing you.
Spread the butter over the dough, leaving 1 inch at the top end.
Sprinkle the brown sugar over the butter, then sprinkle the cinnamon over the brown sugar.
Roll the dough up, starting from the edge closest to you. Pinch the seam to help keep it closed.
Cut the roll into 12 pieces, about 2 inches wide each. Then lighly spray 2 8x11 baking dishes with non-stick spray and place rolls in the dish leaving 2 inches between them. (you can also use 9x13 pans)
Cover and allow to rise in a warm place until doubled. About 2 hours.
After rolls have risen, bake at 375 degrees for 25 minutes, or until golden.
Remove rolls from the oven, allow to cool for 5 minutes, then frost as desired. Serve warm.