Place all the ingredients for the first part of the dough on your countertop.
Mix the melted butter, warm milk and sugar together. Pour over the yeast and let it sit for one minute.
Add the flour and stir it through.Cover it with a cloth and let it sit for one hour. Mix all the ingredients for the second part of your dough together. Stir it through the first part of the dough once the hour is done.Start kneading.
Cover your countertop with extra flour and roll out your dough until you have a big rectangle that's about 1 cm thick.
Spread the soft butter all over the dough rectangle.
Sprinkle with sugar.
Add the cinnamon.
Take the long side and start rolling it quite tight until you form a long roll of cinnamon and dough. Chop of both ends.
Divide the big roll in 12, or maybe even 16, equal parts.
Prepare a baking tin (I used two) and place as much cinnamon rolls as possible in it, with their 'open' side up.
Cover them with some foil and let it sit for 30 minutes.
Pre-heat the oven on 180 degrees Celsius and bake your cinnamon rolls in 30 minutes.
For the frosting: mix the powdered sugar with the milk (or water) and drizzle it over your cinnamon rolls once they have cooled down just enough.