Add melted butter (lukewarm, not hot) and eggs to the yeast mixture and whisk. Now, gradually add flour and salt and keep mixing till a soft dough is formed. Knead for 5–7 minutes until the dough is smooth and elastic.

Take a large bowl and grease it. Now, add the dough into the bowl, cover, and let it rise in a warm spot until doubled in size. While the dough rises, prepare the filling by mixing brown sugar and cinnamon. This will just take 2 minutes. Also, keep softened butter ready.

Once the dough rises to twice its size, it’s ready to shape the rolls. Start by punching down the dough. Now, roll it out into a 12×16-inch rectangle. Spread the butter evenly on the dough. Then, sprinkle the sugar-cinnamon mix. Now, roll tightly from the long side and slice into 10–12 rolls.

Grease a baking pan and neatly arrange the rolls. Cover and let rise again until puffy. Bake at 180°C (350°F) for 18–20 minutes until lightly golden on top but still soft.

In a bowl, add powdered sugar, milk and vanilla extract and whisk together until smooth. If it’s too thick, add more milk. It should be pourable. Spread over the warm rolls and serve fresh.