Preheat oven to 450°F (232°C).

Prepare a roasting pan (approximately 10x13 inches or a 9x13 inches brownie pan).

In a large bowl, combine flour, sugar, salt, and yeast.

Melt the butter.

Whisk the melted butter into the milk and eggs.

Stir the wet ingredients into the dry ingredients.

Knead the dough by hand or using a dough hook until smooth and springy.

Form the dough into a ball and place it in an oiled bowl.

Cover the bowl with plastic wrap and let the dough rise for approximately 25 minutes.

Take one-third of the dough and roll or stretch it to fit the bottom of the prepared pan. This will form the base of the cinnamon rolls.

Roll out the remaining dough on a lightly floured surface into a rectangle roughly 20x10 inches.

In a small bowl, mix the softened butter, sugar, and cinnamon for the filling.

Spread the cinnamon mixture evenly over the rolled-out dough.

Roll the dough tightly from the longest side into a giant sausage shape.

Cut the roll into approximately 3/4-inch slices, yielding about 20 rounds.

Arrange the rounds in rows on top of the dough in the pan, with the swirly cut-up side facing up.

Brush the rolls with beaten egg.

Let the rolls rise again for about 15 minutes until slightly puffy.

Bake in the preheated oven for 20-25 minutes, or until risen and golden brown.

Remove the cinnamon rolls from the pan and let them cool slightly on a wire rack.

Serve warm and enjoy!