Warm the milk in the microwave to 110 degrees F. Once warm, dissolve the yeast in the warm milk, it should start to bubble. Stir for a few minutes and set aside. In a large bowl combine the flour, sugar and salt. Whisk mixture until it is well incorporated. Then add room temperature butter (or heat in microwave for 15 seconds!) and eggs to dry ingredients. Use mixer to mix well.

You will need to use a mixer with a dough hook for this part! Add the milk-yeast mixture in the bowl that was just mixed and use the dough hook to mix well until well incorporated.

Once incorporated, place the dough into an oiled bowl. Cover with plastic wrap and a dish towel. It will need to sit and rise at room temperature for 1-2 hour or until the dough doubles in size.

Preheat oven to 350 degrees. In a medium size bowl mix light brown sugar, cinnamon, flour and butter; set aside. Uncover dough and punch down on a lightly floured surface. Using a rolling pin, roll the dough until it is ¼ thick; 16 inches long by 12 inches wide. Sprinkle the filling mixture evenly over the surface of the dough. Then, using a rolling pin gently press the mixture down so it sticks to the dough. Tightly roll the dough into a log starting with the long edge.

Lightly grease an 8x8 or 9x13 pan with room temperature butter. Cut the dough into 1 ¾ inch slices; you should have 8 rolls. Bake for 20 minutes or until light golden brown—cooking time my vary. Combine the ingredients for the frosted icing in a stand mixer. Beat well until fluffy. Allow the cinnamon rolls to cool on the counter for 10 minutes then spread the frosted icing.