Begin by warming a milk to about 105 degrees F (40 degrees C) and mixing in 1 tbsp sugar and yeast. Let sit for 5 minutes for yeast to bloom.

Sift together flour, salt and flour in a large bowl.

Add yeast and milk mixture, followed by melted butter and eggs.

Using a stand mixer with the hook attachment, mix until dough forms and allow to mix for an additional 5 minutes.

Allow the dough to rise for one hour.

As the dough rises, mix together the center filling: butter, granulated sugar, ¼ cup brown sugar and 2 tsp cinnamon.

Lightly flour your surface and rolling pin to prevent sticking.

Turn out the risen dough and gently press it into a rough rectangle with your hands first.

Use a rolling pin to roll with even pressure from the center outward, rotating occasionally to keep it from sticking.

Aim for about ¼ inch (6 mm) thick and a rectangle roughly 16 x 12 inches (40 x 30 cm).

Spread your filling in the center portion then sprinkle remaining 1 cup brown sugar and 3 tsp cinnamon all over the rolled out dough.

Starting on the shorter side, start to roll your dough into a log. Cut into 8 even pieces.

Place on a baking pan and cover with a cloth. Allow to rise for 30 minutes.

Bake in a 350 degree oven for 20-25 minutes.

Allow to set for 5 to 10 minutes and top off with your favorite buttercream icing.