In a kitchenaid bowl with the dough hook, add the warm milk, melted butter, and large eggs.
Top the milk mixture with the flour, sugar, and salt. Make a well in the flour and add the instant yeast.
Turn the kitchen aid on low and mix until flour is incorporate and dough is still slightly sticky.
Remove the dough from the bowl and clean the bowl. Using the same bowl, spray with olive oil and place dough in the bowl. Turn to coat with oil. Proof for 1 hour, or until dough has doubled in size.
Deflate the dough and remove from the mixing bowl. Place on a lightly floured board and press into a rectangle shape, approximately 16 x 21.
Spread the butter on the dough. Sprinkle with brown sugar and cinnamon.
Roll the dough and pinch the edges to seal. Cut the dough into 12 equal portions and place in a 9 x 13 inch baking dish.
Proof the rolls for 30 minutes or until the rolls are doubled in size and touching one another.
Bake for 35 minutes, or until rolls are lightly browned and baked through. Remove from oven and frost warm.
Tips and Substitutions
If the butter is not softened enough, melt it partially in the microwave, approximately 15 seconds, adding. 5 second intervals. Don't melt it until hot and bubbly, it will kill the yeast.
Add the wet ingredients first, then the dry ingredients on top. Make a well in the flour and pour the yeast in the well. Don't pour the yeast directly on the wet ingredients.
Allow the roll dough to be slightly tacky. It shouldn't stick on your hand, but will be sticky.
Make sure the butter to spread over the dough is soft and spreadable. It can be melted and brushed on if that is easier.
Substitute dark brown sugar or granulated sugar for the light brown sugar.
Sprinkle with nutmeg instead of cinnamon.
Make By Hand
This recipe can be made by hand instead of the kitchen-aid. You will just need a little muscle power and a little more time. Add all ingredients to the bowl and proceed as directed in step 3, only using a wooden mixing spoon to incorporate the ingredients.