1. Set oven to 350 °.
2. Prepare baking sheets with parchment paper or spray a 10″ x 15″ baking dish.
3. In a small sauce pan heat the butter, milk and sugar, just until warm. Cool to 110°.
4. Whisk the butter mixture, warm water, yeast and whisked eggs together. Let rest and foam for 10 minutes.
5. In a stand mixer with a dough hook, add the butter mixture, salt and 2 c. of flour to start. Continue to add flour ONE cup at a time until the bowl starts to clean.
6. Let the dough rest for at least 25 minutes. Meanwhile, prepare the cinnamon filling.
7. Roll into a rectangle about 1/4″ thick and spread the cinnamon filling over the dough. Roll up into a cylinder shape pinching together the seams. Use a little water on your fingers if need to get the seams tight.
8. Cut into 1/2″ to 3/4″ rolls. Place on baking sheet 1″-2″ apart or into a baking dish and let them touch. Rise until doubled in size.
9. Bake for 20 minutes and check if the dough springs back. Bake 5 minutes at a time longer if they don’t spring back. Temping at 190° is the best way to check for doneness.
10. Finish by spreading with fluffy frosting below!

Cinnamon Filling – Combine and spread on dough.

Fluffy Frosting – Beat all ingredients together for 3 minutes.