• Preheat oven to 400 F
• Dissolve yeast in milk.
• Mix in sugar, butter, salt, eggs, flour. Mix well.
• Turn dough out onto lightly floured surface.
•  Knead into a large ball. Cover; let rise for 1 hour.
• Roll dough into a 21" x 16" wide rectangle.
• With the butter softened, I just use my fingers to spread it generously over the dough.
•  Load 'er up with the filling (see below).
• Roll from long-side to short-side. Pinch the ends.
• Using very sharp knife (I prefer a serrated one) cut into 1 inch wide rolls, making sixteen.
• Grease (butter) your preferred baking pan (I like mine to be all squished up next to the other)- I generally use an 11"x 15" pan.
• Then place rolls in pan and into oven. Let the rolls rise for 30 minutes.
• Bake until the rolls are slightly browned and not doughy. This will vary according to your oven. Just don't overbake.
• When done, take them out and cover them in the delicious icing.

For Filling:

• While dough is rising, prepare the filling and the icing.
• Clean-up a little and then go read a chapter or two in your book.
• Soften butter, so that it is spreadable.
• After dough has been rolled out to the gigantic rectangle, spread the softened butter all over.
• Sprinkle brown sugar over entire buttered rectangle. Use more, is you like more.
• Now sprinkle the cinnamon over the now sugary, buttery, doughy, rectangle.

Filling:

• Cream it all together with an electric mixer (or by hand if you just want to exhause yourself for some reason).
• Spread on hot rolls.