In small sauce pan or microwave, heat milk and butter together until butter is melted. Remove from heat and add in sugar and salt. Let cool to warm or room temperature.

In a large bowl, dissolve yeast in 1/2 cup warm water. Once milk mixture is cooled to just warm, stir into yeast.

Add flour and stir until combined, then stir in beaten eggs. Knead 2 1/2 to 3 cups flour into dough.

Place in greased bowl and turn over to coat. Cover and let rise in a warm place until doubled.

Combine 1 cup sugar and 1/4 cup cinnamon in small bowl. Set aside.

On a lightly floured surface, roll out 15 inch rectangle. Brush dough with softened butter and cinnamon sugar. Roll up lengthwise and cut into 12 rolls. Place in greased 9x13, cover, and refrigerate overnight.

Remove rolls from refrigerator at least 30 minutes prior to baking. Preheat oven to 350 degrees.

Bake rolls, uncovered, for 30-40 minutes.

Beat butter and powdered sugar together until smooth and creamy. Spread over warm rolls.