Mix yeast and warm water in a large bowl. Once the yeast is dissolved, pour in the sugar and combine well. Mix in ⅓ cup of melted butter and only 3 cups of the flour.
In a separate bowl, whisk the eggs together, and then add them to the yeast mixing bowl with the yeast. Once the eggs are mixed in, add the remaining flour and salt.
If you are having trouble mixing the flour in, add a tablespoon of warm water one at a time.
Cover the dough with a sheet of wax paper and a towel on top. Place the dough in a warm area for about 45-minutes to rise.
If the dough doesn't rise, the area is not warm enough. I placed mine by the fireplace.
Preheat Oven to 350 Degrees
Lay down a pastry cloth. (or use your counter with flour) Sprinkle flour on top and roll out the dough.
Once the dough is rolled out, melt ½ stick of butter and brush it onto the dough layer. Spread the brown sugar and cinnamon over the buttered layer.
You can add more brown sugar and cinnamon if you feel like it needs it. I like there to be about a 1 cm layer. I add extra cinnamon every time!
Tightly but gently, roll the dough layer up. Cut the rolls about 1 inch thick. Use floss to cut or gently with a knife.
Place the rolls on a greased or non-stick baking sheet 3 inches apart if baking on a cookie pan.
Place the rolls an inch apart in baking in a casserole dish.
Bake 14-16 minutes.
Keep an eye on them. All ovens bake differently. The outside should be lightly brown. They’ll continue to bake once they are taken out of the oven, so don’t hesitate to take them out if the middles are gooey and the outsides are brown.
In a mixing bowl, add melted butter (if you don't want to melt the butter, use an electric mixer), powdered sugar, and stir lightly.
Slowly mix in the milk, salt, and vanilla.
If it’s too thin, add more powdered sugar. If it’s too thick, add more milk.
You can frost the cinnamon rolls when they are warm or when they are cooled down! Both taste delicious.