• In the bowl of a stand mixer fitted with the paddle attachment (you can make these with hand beaters, too), place the ¼ cup of butter, 1 teaspoon Salt, and ¼ cup of sugar.
• In a small saucepan, scald the 1 cup of milk. To scald milk, heat the milk over medium heat high to nearly boiling. Remove from the heat and pour over the contents of the mixing bowl.
• Allow to cool to a warm but not hot temperature (a little warmer than a baby’s bath water). This takes 20-30 minutes.
• In a small bowl, dissolve the yeast and ½ teaspoon sugar in ⅓ cup warm water. Let stand until foamy. About 5 minutes.
• Pour the foamy yeast, 2 eggs, and 2 cups of flour into the mixing bowl. Mix on low just until everything is mixed together. Then beat on medium-high for 5 minutes. Don’t skimp on the time. You must beat it for 5 minutes.
• Add the remaining 1 ½ cups flour. Mix until incorporated. This is a batter dough, so the dough is going to be sticky and gooey; it will not be a ball of dough. Refer to the pictures included in this recipe post to see what this should look like. Cover the dough and let rise until doubled. This will take an hour to an hour and a half.
• Punch down the dough, recover, and let rise a second time until doubled. This will only be ½ the time of the first rise.
• While the dough is rising for a second time, spray a 9×13 baking dish with non-stick cooking spray and mix up the cinnamon sugar filling.
• Dump the risen dough out onto a generously floured surface. Knead gently just enough so the dough is not sticky. This won’t take a lot of flour. Remember, this is a soft dough and should not be a stiff ball of dough like bread dough would be.
• Roll out into a rectangle that is roughly 20×14 inches. Spread the cinnamon sugar filling over the top of the rolled-out dough.
• Roll up the dough jelly roll style and slice into 1 ½ inch slices.  
• Place the slices into the prepared baking dish.  I can only fit 12 in my 9×13 pan, so if you have more than 12, you will need an additional smaller pan.  Cover and let rise in a warm place for 30 minutes.  Preheat the oven to 350 degrees and make the icing.
• Bake at 350 degrees for 25-35 minutes.  The tops should be lightly browned, and the center roll should be done.  Cool for about 15 minutes before drizzling with icing.

Cinnamon Sugar Filling:

• Melt the butter and mix the sugar and cinnamon into it.  If you need to add a bit more sugar to it, you can.  The cinnamon sugar filling should not be spreadable, not crumbly or super runny.  

Icing:

• Using a fork, mix together the powdered sugar, vanilla, and enough milk to bring to a drizzly consistency.