In your mixing bowl (I use my kitchen aid stand mixer for this recipe) combine 2 cups flour and yeast, set aside.
In a medium saucepan heat and stir milk, 1/3 cup sugar, 1/3 cup butter and salt just till warm (120-130º) (you can use your digital thermometer to check the temp).
With the dough hook attached to your mixer, add the milk mixture to the dry mixture and add the eggs as well. Start on medium speed for about 30 seconds and then move to high speed for about 3 minutes or until combined. Slowly add in the remaining flour ½ cup at a time and mix until the dough is smooth and elastic.
Lightly grease bowl with butter and turn dough to be covered lightly with butter on all sides. Cover bowl with an Octagonal bon Mat and set aside in a warm place to double in size (about 1 hour). To speed up the process I like to add a warm wet towel over the bowl.
Once doubled, punch dough down and divide in half and place on your roul’pat. Cover and let rest for 10 minutes.
Roll each half on your roul’pat to approx. 12 x 8 inch rectangle. Brush melted butter on rectangle, sprinkle with cinnamon sugar. Roll up from the long side into a jelly roll type log. Using your cake server knife, cut the log in ½ and then each ½ in ½ to create 8 rolls from each half of the dough. Place cinnamon rolls about 2 inches apart in mold of choice.
Bake at 375°F degrees for approx. 20 minutes.
While baking, make icing with your mixing bowl and whisk. We like to double the icing. Once rolls are done, drizzle rolls with icing and enjoy!