In a kitchenaid bowl with the dough hook, add the warm milk, melted butter, and large eggs.

Top the milk mixture with the flour, sugar, and salt. Make a well in the flour and add the instant yeast.

Turn the kitchen aid on low and mix until flour is incorporate and dough is still slightly sticky.

Remove the dough from the bowl and clean the bowl. Using the same bowl, spray with olive oil and place dough in the bowl. Turn to coat with oil. Proof for 1 hour, or until dough has doubled in size.

Deflate the dough and remove from the mixing bowl. Place on a lightly floured board and press into a rectangle shape, approximately 16 x 21.

Spread the butter on the dough. Sprinkle with brown sugar and cinnamon.

Roll the dough and pinch the edges to seal. Cut the dough into 12 equal portions and place in a 9 x 13 inch baking dish.

Proof the rolls for 30 minutes or until the rolls are doubled in size and touching one another.

Bake for 35 minutes, or until rolls are lightly browned and baked through. Remove from oven and frost warm.