Preparation Steps

• In a small bowl, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5-10 minutes until foamy.
• In a large bowl of a stand mixer fitted with a dough hook, combine the flour, remaining granulated sugar, and salt. Add the yeast mixture, softened butter, and eggs. Mix on low speed until a shaggy dough forms.
• Increase the speed to medium-low and knead for 8-10 minutes until the dough is smooth and elastic. It should pull away from the sides of the bowl.
• Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
• While the dough is rising, prepare the filling by mixing softened butter, brown sugar, and cinnamon in a small bowl until well combined.
• Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 12x18 inches.
• Spread the filling evenly over the dough, leaving a small border.
• Roll up the dough tightly from the long side. Cut the roll into 12 equal slices.
• Place the rolls cut-side up in a greased 9x13 inch baking pan. Cover and let rise for another 30-45 minutes.
• Preheat oven to 375°F (190°C). Bake for 18-20 minutes, or until golden brown.
• While the rolls are baking, mix the melted butter and granulated sugar for the glaze.
• Immediately after removing from the oven, brush the warm glaze over the rolls.