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1
In a small microwave-safe bowl, microwave the whole milk at high power in 30-second bursts until it's warm but not hot.
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2
Stir in the yeast and a pinch of granulated sugar and let the milk stand until foamy, about 5 minutes.
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3
In the bowl of a standing electric mixer fitted with the paddle, beat 1 stick of the butter with the 1/2 cup of granulated sugar and the teaspoon of salt at medium speed until light and fluffy.
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4
Beat in the eggs, 1 at a time, until blended.
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5
Add 2 cups of the flour and beat at low speed until incorporated.
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6
Beat in the warm milk mixture, scraping in any yeast that has settled in the bottom of the bowl.
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7
Switch to a dough hook.
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8
Gradually add the remaining 2 1/4 cups of flour and beat at medium speed until a soft, sticky dough forms, about 5 minutes.
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9
Scrape the dough into a large, lightly oiled bowl and cover with plastic wrap.
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10
Let the dough stand in a warm place until it is doubled in bulk, about 1 hour.
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11
Cut four 15-inch-long sheets of wax paper.
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12
Turn the dough out onto a well-floured work surface and divide it into quarters.
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13
Working with 1 piece at a time, roll the dough to a 14-by-7-inch rectangle, about 1/4 inch thick.
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14
Roll the dough around the rolling pin and unroll it onto a sheet of wax paper.
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15
Repeat with the remaining 3 pieces of dough.
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16
Transfer 2 sheets of dough to each of 2 baking sheets and freeze for about 15 minutes, until well chilled but still pliable.
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17
Meanwhile, in a medium bowl, blend the remaining stick of butter with the brown sugar, 1 tablespoon of the cinnamon and a pinch of salt.
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18
Evenly spread 1 sheet of dough with one-fourth of the cinnamon butter.
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19
Trim the edges to form a neat 12-by-6-inch rectangle.
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20
Working from a long side, tightly roll up the dough.
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21
Return the dough to the freezer and chill until very cold, about 20 minutes.
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22
Repeat with the remaining sheets of dough and cinnamon butter.
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23
Butter a 10-inch springform pan.
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24
Cut the rolls 1 inch thick (you should have about 48).
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25
Arrange the cinnamon rolls, cut side up, in concentric circles in the pan, starting from the edge and working into the center.
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26
Cover the rolls with plastic wrap and let them rise in a warm place for about 1 hour, until puffy.
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27
Preheat the oven to 350.
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28
In a small bowl, mix the confectioners' sugar with the half-and-half and the remaining 1/8 teaspoon of cinnamon.
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29
Remove the plastic from the rolls and bake them for about 40 minutes, until golden and risen and an instant-read thermometer inserted in the center registers 180.
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30
Let stand for 5 minutes, then run a knife around the inside of the pan to loosen the ring from the rolls.
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31
Remove the ring.
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32
Slide the rolls onto a plate, drizzle with the glaze and serve.
