Add warm water to a large mixing bowl. Add Red Star Yeast and sugar, stir to mix. Set aside for 5 to 10 minutes or until yeast starts to bubble.

Add egg and melted butter and combine.

Add 2 cups of flour and kosher salt. Mixing well.

Add more flour as needed, 1/4 cup at a time until dough forms a ball and pulls away from sides of the bowl.

Pour dough onto a floured surface and knead for 3-5 minutes until dough is no longer sticky. You can also do this in a stand mixer with a dough hook.

Place dough over floured surface or in a greased bowl and cover.

Set in a warm place and allow dough to rise about an hour or until doubled in size.

Punch down dough and roll into about 12 x 14 inch rectangle.

Mix filling together: Add cream cheese, egg, sugar, 1 tablespoon flour and vanilla until smooth. Add coconut and mix thoroughly.

Spread filling evenly over dough.

From the long side, carefully roll as tightly as possible. Pinching edges to seal.

Using a serrated knife, slice into 1 inch slices.

Spray two 10" pie plates with non-stick cooking spray.

Carefully place rolls into pie plate and set aside to rise 30 minutes to 1 hour.

Preheat oven to 375°.

Bake rolls for 25 minutes or until golden brown and center rolls are cooked through.

Serve immediately or at room temperature.