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1
Beat the eggs in a small bowl. Add the warm water and yeast. Stir to combine and then refrigerate the mixture for 10 minutes.
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2
In a large bowl, whisk together the salt, flour, and sugar. Using a fork or pastry cutter, cut the butter until it's in coarse lumps.
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3
Pour the egg and yeast mixture into the flour mixture and stir to combine. Once the dough comes together, turn it out onto a lightly floured surface and knead until smooth (about 2 minutes).
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4
Place the dough in a greased bowl, cover with plastic wrap or a damp tea towel, and let rise until doubled.
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5
In a heavy-bottomed saucepan over medium heat, cook 2 tablespoons of sugar until the edges turn amber. Add the rest of the sugar and stir until it all turns amber and melts but doesn't burn.
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6
Take the pan off of the heat and carefully pour in the milk or cream. It will bubble furiously! Just let the bubbles die down, then add the salt whiskey, and 2 tablespoons of the butter and stir until smooth. Set aside to cool and thicken.
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7
Take the risen dough and roll it out on a lightly floured surface to a large rectangle, about 1/4-inch thick. Spread the remaining 2 tablespoons of softened butter over the dough and sprinkle with the cinnamon and brown sugar. Spoon and spread the thickened caramel sauce over the dough.
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8
Starting with the edge nearest you, roll the rectangle lengthwise into a long log. Using a serrated knife or a piece of dental floss, cut the roll into 2 inch-wide slices.
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9
Place the slices carefully into a greased 9-inch round cake pan or a square baking dish. Let rise in a warm place for 30 minutes.
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10
Sprinkle the tops of the rolls with granulated sugar (optional) and bake in a preheated 350u00b0 F oven for about 24 minutes.
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11
Remove from the oven and let cool. If you want to frost them, mix together 1 cup confectioners' sugar and 2 tablespoons milk in a bowl (adding more sugar or more milk to get the consistency you want) and spread it over the rolls.
