Making

Rehydrate the yeast by mixing it into the room temp water. 

Mix the flour, salt, and sugar in the bowl of a stand mixer. 

Once the yeast is 'foamy', pour the yeast/water mixture, butter, and eggs into the stand mixer. 

With a dough hook; mix just until the dough comes together. 

Let rest for 15 minutes to allow flour to fully hydrate. 

On medium speed knead dough for about 10 minutes. 

Remove dough from stand mixer and knead by hand a few times (just to get a feel for the dough). 

Place dough ball in a greased bowl and let rest 1 hour. 

Make the filling by melting the butter and mixing in the cinnamon and brown sugar. 

Lightly flour your work surface and roll out dough to ¼" thick. 

Spread the filling evenly over the rolled out dough. 

Roll up the dough with the filling inside. 

Cut into 12 equally sized 'buns'. 

Place buns in a buttered glass baking dish. 

Cover and allow to rise until buns are touching. 

(You can at this point put them in the fridge and bake them tomorrow.) 

Preheat the oven to 320ºF (160ºC). 

Bake for 20-25 minutes or until internal temp reaches 190ºF.