Add warm water, yeast and sugar to the bowl of a stand mixer fitted with a paddle attachment; whisk together, and set aside for about 5 minutes, or until yeast starts to bubble and foam.
Add 3/4 cup softened butter and eggs and beat until combined. Add 1 cup of flour and mix until combined. Add salt and enough of remaining flour until dough starts to pull away from sides of the bowl.
Switch to dough hook attachment. Knead for 5 to 7 minutes or until dough is smooth and elastic.
Form dough into a ball, place in oiled bowl. Cover; let rise until doubled in size, about 45 minutes to 1 hour.
Prepare the filling: add cream cheese, egg, sugar, flour and vanilla mixing bowl and mix until smooth.
Punch down dough and divide in half. Roll each piece of dough into about a 8x11-inch rectangle.
Spread half of filing onto each dough rectangle. Roll up from the long side and pinch seam together. Cut into 1 1/2-inch rolls and place into a greased pie plates or baking pans.
Cover and allow to rise 15 minutes.
Preheat oven to 375°F.
Bake rolls for 20 to 25 minutes or until golden brown. Cover with tented foil after 15 minutes to prevent over-browning.
Prepare Maple Brown Butter Glaze: Add butter to a small pan and place over medium heat, stirring occasionally until brown bits form. Add maple syrup and brush over baked rolls.
Serve warm or at room temperature. Cover and refrigerate leftovers.