In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min.
In a large bowl, combine yeast mixture with the sugar, salt, egg, and 1 cup flour; stir well. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 min. Cover with a damp cloth and let rest for 10 min.
Lightly grease an 8 x 8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 in thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 pieces and place them in pan with the cut side up.
Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temp. until doubled in volume, about 45 min.
Preheat oven to 400 F. Bake rolls about 20 minutes, or until golden brown.