In a large mixing bowl, whisk together 2 cups of the flour, sugar, yeast, and salt. 

In a heat safe bowl, add the water and the butter (cut into tablespoons), and heat in the microwave for 30 to 45 seconds until warm but not hot. The butter will not be all the way melted. 

Pour the wet into the dry. Add the egg substitute and mix with a wooden spoon. 

Add in 2 more cups of flour and mix. It should be thick and sticky at this point. 

Add the remaining flour, ½ cup at a time, until it turns shaggy and difficult to stir. Set the spoon aside and knead with your hands. It should be smooth and soft. Not super tacky. 

Press into the dough ball with your finger. If it doesn’t stick, shape it into a ball and let it rest for 10 minutes with a towel over the top of the bowl. If it is sticky, add ¼ cup more flour and knead again. 

When the 10 minutes is up, it should have slightly puffed. 

Turn the dough out on a lightly floured surface and roll it with a rolling pin into a rectangle shape that is 10 inches by 15 inches. 

Spread the room temperature butter and spread it with your hand. 

Sprinkle the brown sugar and the gingerbread mix over the butter. 

Working from the long side of the dough, roll it up into a log. Press in to compact the dough. 

Using unflavored floss or thread, slide it under the roll and then flip both ends of the floss over the top of the log. Pull them to create a slice. Cut the log into 8 large rolls. 

Preheat the oven to the lowest temperature and turn off the oven. Place the rolls in a buttered 9x13 inch pan. Place the roll pan, covered with a towel in the oven. Proof the rolls for 1 hour. Remove the rolls. They should have doubled in size and take up the entire dish. 

Preheat the oven to 350 degrees F.

Bake the rolls uncovered for 25 to 30 minutes until the tops are light brown. Remove from the oven. Cool for 5 minutes. 

Spread the whipped icing on top of the rolls.