Recipe

Step 1: In a large mixing bowl, place warm milk and yeast and stir until yeast is dissolved. Add 2 cups flour and salt and mix until flour is moistened. Beat in 3 eggs on low speed then add sugar and beat on medium speed for 2 minutes. Add butter and beat until combined. Add 1 cup of flour and beat until smooth. Stir in the remaining flour. Do not knead. Spoon into greased bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour. Stir dough down. Cover and refrigerate overnight.

Step 2: Punch dough down then turn onto a lightly floured surface. Cover with a bowl and allow dough to rest for 15 minutes. Grease and flour a 12-cup muffin pan. Cut 1/6 from the dough and set aside. Divide remaining dough into 12 equal pieces and shape into balls. Place in muffin cups. Divide reserved dough into 12 small balls. Make an indentation in the top of each large ball and place a small dough ball in each indentation. Cover and let rise at room temperature until doubled, about 1 hour.

Step 3: Preheat oven to 375°F. Gently brush rolls with egg glaze. Sprinkle generously with cinnamon. Bake for 15-20 minutes or until golden brown. Remove from pan to wire racks to cool.