• In a large mixing bowl combine 2 ¼ cups of the flour and the yeast. In a saucepan heat and stir milk, ⅓ cup butter, granulated sugar, and the salt just until warm (120 to 130 degrees) and butter almost melts; add to flour mixture along with eggs.
• Beat with electric mixer on low speed for 30 seconds.
• Scrape bowl.
• Beat on high speed for 3 minutes.
• Stir in as much flour as you can.
• Knead dough by placing dough onto a lightly floured surface.
• Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. About 3 to 5 minutes total.
• Shape dough into a ball.
• Place in a greased bowl; turn once.
• Cover and let rise in a warm place until doubled in size. About 1 hour.
• Punch dough down.
• Turn onto a lightly floured surface.
• Divide in half.
• Cover; let rest for 10 minutes.
• Meanwhile, lightly grease two 9x1 ½ inch round baking pans or 2 baking sheets; set aside.
• Roll each half of the dough into a 12x8-inch rectangle. Sprinkle filling over dough rectangles.
• Roll each rectangle starting with the long side.
• Seal seams.
• Slice each roll into 12 pieces.
• Place cut sides down in prepared pans or baking sheets.
• Cover dough loosely with plastic wrap leaving room for rolls to rise.
• Chill for 2 to 24 hours.
• Uncover, let stand at room temperature for 30 minutes.
• Brush rolls with half-and half or light cream.
• Bake in a 375 degree oven for 20-25 minutes or until light brown.
• Remove from oven.
• Brush again with half-and half.
• Cool for several minutes and then top with glaze while still warm.

Filling

• Stir together brown sugar, the ¼ cup of flour, and cinnamon.
• Cut in the butter until the mixture resembles coarse crumbs.

Glaze

• In a small bowl combine powdered sugar, vanilla and milk. Stir in additional milk, 1 teaspoon until it reaches a drizzling consistency.