Pre-heat your oven to 350 degrees and line a 9x9 baking pan with parchment paper.

In a glass measuring cup, warm up 1 cup milk for 30 seconds in your microwave.

Add in 3 tsp dry active yeast and your ¼ cup granulated sugar. Allow to sit for 5 minutes.

After your yeast has sat for 5 minutes, add in your 1 stick of melted butter and 2 eggs. Whisk gently to combine.

Pour your wet mixture into a stand mixer with a hook attachment. Set on low as you slowly add in 1 cup of flour at a time, scraping down the sides making sure the flour is entirely incorporated.

Allow the dough to knead on medium/low speed for 7-10 minutes.

Set the dough on a lightly floured surface and shape into a mostly round ball. Place back into your bowl, lightly coat with a teaspoon of olive oil before doing so.

Cover with plastic wrap or a towel and set aside to rise for 2.5-3 hours.

Once your dough is nice and risen, punch down and place onto a floured work surface.

Roll out into an 8x12 rectangle, it doesn’t need to be perfect.

Spread your stick of softened butter on your dough as evenly as you can before sprinkling on your brown sugar and cinnamon.

Roll your dough AWAY from you, making sure to tuck in the middle and the ends to keep the roll as tight as possible.

Cut your dough log in half, then fourths, then once again so you have 12 pieces.

Place the cinnamon rolls in your baking dish and sprinkle a little bit more brown sugar on top of each one for added crunch and sweetness.

Bake for 35 minutes before taking out and allowing to cool for 10 minutes before frosting with your icing.