Make the dough

• In the stand mixer, combine the warm milk, instant dry yeast, sugar, eggs and softened butter.
• Mix, then add the flour and mix until just barely combined.
• Stop the mixer and let the dough sit for a couple of minutes.

Knead the dough

• Switch to the dough hook and knead the dough.

Let the dough rise

• Place the dough in a greased bowl and cover it.
• Let it rise until doubled in size; the dough should be tacky but not sticky.

Make the filling

• Roll the dough out.
• Mix the soft butter, brown sugar and cinnamon into a filling.

Fill and roll

• Spread the filling over the rolled dough.
• Roll the dough up and cut into 1 to 2 inch slices.

Second rise

• Place the rolls in a greased baking dish, cover them and let them rise.
• You can stop here and refrigerate overnight.

Bake

• Bake the rolls at 190 °C.

Frost and serve

• Frost the rolls and serve them while warm.