In a small bowl, dissolve 2 teaspoons of active dry yeast in 1 cup of warm water, ensuring the water is between 110°F and 115°F. Let it sit for about 5–10 minutes until it becomes frothy.

In a large mixing bowl, combine 2 room-temperature eggs, 3 tablespoons of softened butter, 1/4 cup of sugar, and 1 teaspoon of salt. Add the activated yeast mixture along with 3 cups of all-purpose flour. Beat until well mixed.

Gradually add up to 1 cup of additional flour until a soft, sticky dough forms. Cover the bowl with plastic wrap and refrigerate overnight.

The next day, mix together 1/2 cup of brown sugar and 1 tablespoon of ground cinnamon in a small bowl.

Remove dough from the fridge, roll out on a floured surface into an 18x12-inch rectangle, and spread 1/4 cup of softened butter over it, followed by half of the brown sugar and cinnamon mixture.

Roll the dough jelly-roll style, pinch the seam to seal it, and slice into 12 equal pieces.

Place the rolled slices in a greased baking pan, spacing them slightly apart. Repeat with the second half of the dough.

Cover the rolls with a towel and allow to rise for about 1 hour, until puffy.

Preheat the oven to 375°F.

Bake for 20–25 minutes until light golden brown.

Whisk together 1 cup of confectioners' sugar, 2–3 tablespoons of half-and-half, and 1 teaspoon of vanilla extract in a bowl.

Remove rolls from the oven and glaze generously once cooled for 5 minutes.