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Dissolve the yeast and 1/4 c. of the sugar in the warm milk in a large
bowl and let stand for about 10 minutes until foamy.
Mix in the eggs, butter, salt, and other 1/4 c. of sugar. add flour
and mix until well blended and the dough forms a ball. Turn out into a
lightly floured surface, and knead about 5 to 10 times. Place in an
oiled bowl, cover and let rise in a warm place until doubled in size
(about one hour).
After the dough had doubled in size, turn it out onto a lightly
floured surface, cover and let rest for 10 minutes. In a small bowl,
combine brown sugar and cinnamon. Line pan with cupcake liners and
lightly spray with cooking spray.
Roll dough into a 12 by 22 inch rectangle. Spread dough with 1/3 c.
butter and sprinkle evenly with sugar and cinnamon mixture. Roll up
dough and cut into 24 rolls. You may have to reroll in order for dough
to fit in cupcake tin.
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Place each roll in a cupcake liner. Cover and let
rise until nearly doubled, about 30 minutes.
Alternatively, allow to rise overnight in the
refrigerator. Meanwhile, preheat oven to 400
degrees Fahrenheit.
Bake rolls in preheated oven until golden brown,
about 10-12 minutes. Let rolls cool completely
before frosting.
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