Add the milk and yeast to the bowl of your stand mixer fitted with the dough hook. Let sit for 5 minutes. Add the sugar and eggs to the yeast mixture. Combine the flour and salt together and add half of it to the mixer. Turn to low and mix until combined. Slowly add the remaining flour and continue kneading for 5-10 minutes or until dough is stretchy, but no longer sticky. Add up to another 1/2 cup of flour if necessary.
Place the dough in a greased bowl and let rise in a warm place for 1 hour or until doubled.
Roll the dough out to a 20 inch wide x 16 inch long inch rectangle. Pour the melted butter over the dough, and sprinkle with the brown sugar and cinnamon.
Tightly roll the dough into a 20 inch wide log. Cut into 1 to 1 1/2 inch thick rolls. Place rolls in two greased 8 inch round cake pans.
You can freeze the dough or place it in the refrigerator overnight at this point. If you freeze the dough, thaw in the refrigerator before baking. Remove from the refrigerator 30 minutes prior to baking.
Preheat the oven to 400 degrees. Bake rolls until golden brown, about 15 minutes.
