In a small bowl, combine 1 tablespoon of active dry yeast with ¼ cup of warm water and let it sit for 5-10 minutes until foamy.

In a large mixing bowl, whisk together 4 cups of all-purpose flour, ¼ cup of granulated sugar, and 1 teaspoon of salt.

In a saucepan, gently heat 1 cup of milk and ½ cup of unsalted butter until warm, then stir in foamy yeast mixture and 2 large eggs.

Pour warm milk mixture into dry ingredients and mix until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place kneaded dough in a greased bowl, cover with a towel, and let it rise for about 1 hour.

After rising, punch down the dough and roll it out into a large rectangle.

Spread ½ cup of soft unsalted butter over the dough, then sprinkle with 1 cup of packed brown sugar and 2 tablespoons of ground cinnamon.

Roll the dough tightly into a log and cut into 12 even pieces.

Place rolls cut-side up in a greased baking dish and let rise for another 30 minutes.

Preheat oven to 350°F (175°C) and bake rolls for 25-30 minutes until golden brown.

While baking, prepare the frosting by mixing 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract.

Drizzle frosting over warm cinnamon rolls before serving.