In a mixing bowl, warm 1 cup of milk, whisk in 1/4 cup sugar, then sprinkle in 2 teaspoons of yeast. Let sit for about 5-10 minutes until frothy.

Add 2 large eggs and 1/2 cup softened butter, and mix in 4 cups of flour along with 1 teaspoon salt until a shaggy dough forms.

On a floured surface, knead the dough for about 8-10 minutes by hand or 5-6 minutes with a mixer until smooth and elastic.

Place the dough in a bowl, cover with a warm towel, and let it rise in a warm area until doubled in size, about 1 hour.

After the dough has risen, roll it out into a rectangle approximately 1/4 inch thick.

Spread 1/2 cup of softened butter over the surface.

Sprinkle 1/2 cup brown sugar and 2 tablespoons cinnamon evenly over the buttered dough, and then roll it tightly from the long side into a log.

Using unflavored dental floss, cut the log into 12 equal pieces and place them in a buttered 9x13 inch baking dish.

Allow them to rise until puffy, about 30 minutes.

Preheat your oven to 350°F (175°C) and bake for 25 minutes or until lightly golden. Let cool briefly, then glaze and serve warm.