In a bowl, combine 1/4 cup of hot water with 1 tablespoon of sugar, then sprinkle the yeast on top. Let it sit for about 5-10 minutes until it froths, signaling it's ready.

In a large mixing bowl, whisk together the remaining 1 3/4 cups hot water, 1/2 cup sugar, salt, melted butter, and the activated yeast mixture. Gradually add in the 6 cups of all-purpose flour, stirring until a soft dough forms.

Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until it has doubled in size.

Once risen, punch down the dough and roll it out into a large rectangle. Spread 3/4 cup of very soft butter evenly over the surface, then sprinkle with 1 1/2 cups dark brown sugar and 2 tablespoons of cinnamon.

Starting from one edge, roll the dough tightly to form a log. Slice the log into 12 equal pieces and place them in greased baking dishes, cut side up.

Cover the rolls again with the towel and let them rise until doubled, about 30-40 minutes. Preheat your oven to 375°F while you wait.

Bake the rolls for about 25 minutes, or until they're golden brown. Let them cool slightly before frosting.

In a bowl, combine the softened butter, cream cheese, powdered sugar, vanilla, lemon juice, and milk. Mix until smooth and creamy.

Drizzle the cream cheese frosting generously over the warm rolls, and enjoy each gooey, cinnamon-filled bite.