In a bowl, mix the warm milk with the active dry yeast. Allow it to sit for about 5 minutes until frothy.

In a separate bowl, whisk together the flour, sugar, salt, and eggs. Make a well and pour in the yeast mixture along with the melted butter. Mix until fully combined.

Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for about an hour.

Roll out the dough into a rectangle about ½ inch thick. Spread softened butter evenly over the surface.

In a bowl, combine sugar and cinnamon. Sprinkle this mixture evenly over the buttered dough.

Roll the dough tightly into a log shape and slice into equal pieces, about 1-2 inches wide.

Place the rolls in a greased baking dish, cover gently, and let them rise for another half hour.

Preheat your oven to 350°F (175°C). Bake for 25-30 minutes until golden brown.