• In a large bowl, combine the yeast, lukewarm milk, and 2 tsp of sugar. Mix together well and let sit for 5 minutes.  It will become foamy if the yeast is alive!
• Once the yeast has been activated and is foamy, add in the eggs, softened butter, sugar, and salt. 
• Mix in the cinnamon.
• Using a dough hook, slowly start adding in the 4 ¼ cups of flour. 
• The dough is ready when it bounces back when touched and is well combined and not sticky. 
• Allow dough to rise for about an hour until it is doubled in size.  (You can also use your pressure cooker to make rising time quicker - see post for details!)
• Preheat oven to 350°

Cinnamon Filling

• Melt the 4 tablespoon of butter in a heatproof bowl.
• Add in the 1 cup of brown sugar and the 3 tablespoon of cinnamon. Mix well until it is all combined.
• Set aside - once the dough has risen, punch down the dough and roll the dough out into a long rectangular shape.  (If the dough is sticky, you can use a small amount of cornstarch or flour to prevent it from sticking.) 
• After it is rolled out into a rectangular shape, spoon out the cinnamon filling mixture over the dough, spreading it to be about an inch away from all sides.
• Starting from the shortest side, roll the dough until it is completely rolled. 
• Using floss slice into 12 rolls (about 1" to 1 ½" thick).
• Place in greased dish with sides touching.  Allow rising for about 30 minutes.
• Bake in preheated oven for about 20 minutes - until the tops are slightly browned and they're not doughy.
• Remove from oven and allow to cool 5 minutes before pouring on glaze.

Honey Vanilla Glaze

• Prepare glaze but mixing the 2 cups of confectioner's sugar, 4 tablespoon of milk, 1 tsp of vanilla, and 1 tsp of honey.
• Mixed until well blended.  If the glaze is a tad too thick add 1 tablespoon of milk at a time.
• Drizzle the glaze over top of the cinnamon rolls after they have cooled for at least 5 minutes.