• Microwave the milk until it's nearly boiling, which typically takes about 1-2 minutes.
• Place a cold stick of butter into the hot milk, allowing it to melt. Stir the mixture and let it cool until it reaches an almost room temperature.
• In a separate bowl, combine warm water, yeast, and 1/2 tsp of sugar. Allow the yeast to activate while the milk is cooling. Look for a bubbly appearance, indicating that the yeast is alive.
• Pour the now room temperature milk and the activated yeast mixture into the bowl of a stand mixer.
• Add 3 cups of flour and briefly mix the ingredients together.Incorporate the remaining 1/4 cup sugar, salt, and eggs. Mix until the ingredients are well combined.
• Add an additional 3 cups of flour and mix slowly until combined. Gradually introduce the last cup of flour; the resulting dough will be quite tacky.
• Cover the bowl with plastic wrap and allow the dough to rise for 1 hour or until it has doubled in size.
• Turn the risen dough out onto a floured surface and gently roll it into a large rectangle, approximately 12 inches by 24 inches.
• Brush the dough with melted butter, then sprinkle brown sugar and cinnamon on top. Ensure there's an inch strip at the top left bare; this will be used to seal the roll and prevent unwinding during baking.
• Use a rolling pin to press the filling into the dough.
• Use a pizza cutter to cut the dough into strips. For large rolls, cut into 12 two inch strips and arrange in a greased 9x13 pan. For thinner rolls, cut into 24 one inch strips and arrange in a greased cookie sheet (half sheet, 18”x13”).
• After shaping the cinnamon rolls, cover the pan with plastic wrap and allow them to rise for an additional 30 minutes.
• Preheat the oven to 375°F (190°C) during the last stages of the rolls' second rise.
• Bake the cinnamon rolls at 375°F for 15-20 minutes or until they are golden brown and the internal temperature of the rolls reach 200°. If the rolls are golden on top and still underbaked inside, place a piece of tin foil over the rolls to prevent further browning.

Vanilla Buttercream Icing

• For the Vanilla Buttercream Icing, start by creaming the butter until it's smooth.
• Alternate the addition of the remaining frosting ingredients, incorporating one cup of powdered sugar at a time and then adding liquid until all ingredients are used. Add the liquid gradually until you reach your desired consistency.
• Mix the icing on low speed until it becomes smooth and creamy.
• Frost the still warm cinnamon rolls and enjoy!