Make the butter roll-in first.

Cut the flour and cold butter together until combined but do not let the butter become warm.

Shape the butter into a 7\"x9\" rectangle between two sheets of waxed paper.

Set aside in a cool spot or place back in the refrigerator while you make the dough, but don't let the butter re-harden.

Combine the packages of yeast with the warm milk and let sit 5 minutes to soften.

Mix in the salt, sugar, and eggs.

Add the 3 1/4 cups flour all at once and stir until thoroughly combined.

Chill dough in the refrigerator for about 10 minutes.

Remove the butter from refrigerator. You don't want the butter to re-harden and it's best if the dough and the butter are approximately the same temperature.

Sprinkle your work surface generously with flour.

Roll dough out into a 11\"x16\" rectangle.

Brush all the excess flour off the top of the dough.

Place the block of butter on one side of the dough leaving a small border around the edges.

Fold the other half of the dough over and pinch the seams together slightly to seal to encase the block of butter.

Turn the dough 1/4 turn so the part of the folded dough that opens up is on your right(like a book).

Brush away the excess flour that's on top of the dough.

Roll the folded dough into an 8\"x20\" rectangle.

Brush away all excess flour off the top of the dough.

Fold 1/3 of the dough over and brush off the excess flour and then fold the other 1/3 of the dough over that so the dough resembles a business letter.

Roll out the dough again and fold it in thirds like a business letter just like you did before.

Wrap dough in plastic wrap and chill in the refrigerator for 1 hour.

Sweep up all the flour on your work surface so you can use it again.

After the dough has chilled, sprinkle your work surface with your recycled flour and place the dough on it.

Roll out and fold the dough in thirds exactly as you did before.

Chill dough for 1 more hour.

Repeat this rolling and folding one more time.

Chill dough for at least 3 hours or overnight if preferred.

With a sharp serrated knife, cut the dough in half.

Keep one half in the refrigerator while you work with the first half.

Roll the half of dough into a 9\"x16\" rectangle.

Sprinkle the top of the dough with the cinnamon topping.

Roll dough into a tight 16\" long log.

Cut dough into 16 pieces.

Place cinnamon rolls on ungreased baking sheets at least 3 inches apart so they have room to rise and expand.

Repeat with the other half of the dough.

Cover the trays of cinnamon rolls with towels and set aside to rise until the rolls are ALMOST doubled.

Brush rolls lightly with egg wash and bake in a preheated 400\u00b0F oven for 12 to 15 minutes or until they are golden brown.

Drizzle powdered sugar icing over the rolls while they are still warm.

To make icing simply combine powdered sugar with vanilla and enough milk so you can drizzle it.