1. – In a small bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until foamy.

2. – In a medium saucepan, heat the milk until it’s just warm to the touch. Remove from heat and stir in the granulated sugar, 1/2 cup softened butter, and salt. Allow to cool to lukewarm.

3. – In a large bowl, combine the yeast mixture, lukewarm milk mixture, and 2 cups of the flour. Beat until a sticky dough forms.

4. – Knead in the remaining 2 cups of flour, one cup at a time, until the dough is smooth and elastic, about 5-7 minutes.

5. – Place the dough in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.

6. – Punch down the dough to release any air bubbles. On a lightly floured surface, roll the dough into a large rectangle, about 1/4 inch thick.

7. – In a small bowl, mix together the brown sugar and cinnamon. Spread the 1/4 cup of softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly over the top.

8. – Tightly roll up the dough from the long side and cut into 12 equal pieces. Place the rolls in a greased 9×13 inch baking dish.

9. – Cover the rolls and let them rise for 30 minutes.

10. – Preheat the oven to 350°F. Bake the rolls for 20-25 minutes, until golden brown.

11. – Serve warm and enjoy!