For the rolls:
Dissolve the yeast in the warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour, mix well. Using a mixer fitted with a paddle attachment or a dough hook, knead the dough into a large ball. Place the dough in a clean lightly greased bowl, cover and let rise in a warm place about 1 hour or until the dough has almost doubled in size. Roll the dough out on a lightly floured surface, until it is approximately 15 inches long by 10 inches wide. Preheat oven to 400 degrees.
For the filling:
Combine the brown sugar, cinnamon, melted butter and flour in a bowl.
-Be careful about adding too much flour to the dough. The dough should not be sticky when ready to raise. It should be barely coated with flour. When making rolls or bread
- I usually add about 1/2 of the amount of flour the recipe calls for- add the remaining flour and then any additional flour the dough may need 1/4 cup at a time.
-I like to frost the rolls with icing a few minutes after removing from the oven, then let the rolls cool almost completely and top with the remaining frosting. If you frost too soon after removing from the oven, the frosting will melt into the pan and rolls. See third pic above, taken after the first frosting layer, first pic was taken after rolls were completely cooled and 2nd frosting layer applied.
-This dough does not raise a lot, compared to most dough recipes.