In a large mixing bowl combine 2 cups of the flour and yeast; set aside.

In a medium saucepan heat and stir milk, the ⅓ cup sugar, the ⅓ cup butter, and salt just until warm (120 to 130 degrees F.) and butter almost melts.

Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes.

Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).

Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease dough. Cover and let rise in a warm place until double in size (about 1 hour).

Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes.

Lightly grease two 9-inch round baking pans or one 9x13 pan if making 12 large rolls.

Roll each portion of the dough into a 12x8-inch rectangle or one larger 14x18-inch. Brush the 3 tablespoons melted butter over dough.

Combine the ½ cup brown sugar and cinnamon; sprinkle over dough.

Roll up into a spiral, starting from a long side. Seal seam. Slice each roll into 12 equal pieces. Place in prepared pans.

Cover and let rise in a warm place until nearly double (about 30 minutes).

Bake in 375 degree F oven for 20 to 25 minutes or until golden. May take up to 30 mins if baking only 12 larger rolls. Bake to internal temp 210°.

Cool slightly; remove from pans. Drizzle with icing recipe of your choice. If desired, serve warm.