In a mixing bowl, dissolve yeast in warm water. Let stand 3 to 5 minutes; stir.
Blend in the egg, 1 cup flour, sugar, salt and butter. Beat until smooth. Stir in more flour a little at a time. First use a spoon, then mix with your hands or a dough whisk. Dough should clean sides of bowl.
Knead on lightly floured board until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles in size, about 30-40 minutes.
Grease a 9-inch round pan.
Prepare Filling/Frosting: Blend ingredients in medium mixing bowl. Beat until creamy; set aside.
Roll dough to a 7 x 14-inch rectangle. Spread with half of the filling.
Roll dough, starting at the longer side. Pinch edge of dough into roll to seal. Mark dough into 14 equal parts. "Tie-off" (see note below) each piece with strong thread or dental floss, or slice with a sharp knife.. Place in pan (10 around outer edge, 4 in the center).
Let rise in warm place until indentation remains after lightly touching, about 20-30 minutes.
Preheat oven to 350°F. Bake 20-25 minutes, until golden brown. Tent with foil after 15 minutes to prevent over-browning.
Turn rolls upside down on a wire rack. Spread with syrup left in the pan. After this has "set", place a piece of waxed paper on the bottom of the rolls, turn right-side-up and place back on rack. Spread the remaining frosting over rolls.