In a large bowl, combine the warm water, yeast, and 1 teaspoon sugar. Let sit for about 5 minutes until it thickens and bubbles.

In another bowl, stir together the egg, oil, kosher salt, and remaining 1/2 cup sugar. Mix in cold water, followed by boiling water, to create a warm mixture.

Add this wet mixture to the yeast mixture and stir until combined. Gradually add 4 cups of flour, kneading by hand for about 5 minutes, adding extra flour as needed to prevent stickiness.

Place the dough in a clean bowl, cover with plastic wrap, and refrigerate until doubled in size (about 3 hours or up to 24 hours).

Remove dough from the fridge and let it come to room temperature for about 3 1/2 hours.

Meanwhile, grease a 9x13-inch baking dish with 1 tablespoon melted butter.

Prepare the filling by mixing cream cheese, scallions, and 1/4 cup everything bagel seasoning in a medium bowl.

Punch down the dough and roll it out on a floured surface into a 20x10-inch rectangle.

Using an offset spatula, spread the cream cheese mixture evenly over the dough. Roll the dough tightly into a cylinder and seal the edge.

Using a sharp knife, cut the cylinder into 14 rounds and place them cut-side down into the prepared dish.

Cover the baking dish with plastic wrap and let the rolls rise in a warm place until doubled in size, about 1 1/2 to 2 hours.

Preheat the oven to 350°F. Brush the tops of the rolls with 3 tablespoons melted butter and sprinkle with 2 tablespoons of everything bagel seasoning.

Bake for 40 to 45 minutes until golden and cooked through. Brush with the remaining butter before serving warm.