• Combine yeast with water that has been warmed to 105-115℉ and let yeast dissolve for 5 minutes.
• Add yeast water to bowl of stand up mixer. Add sugar, salt, milk, 1/2 cup softened butter to mixer and mix well. Gradually add 3 cups flour and eggs one at a time. Continue mixing until mixture is well combined. 
• Mix in remaining 3 cups flour gradually until mixture pulls away from the sides of the bowl. 
• Knead dough 3-4 minutes on a floured board. Add additional flour at this time as needed if sticky. 
• Mix cinnamon and sugar together in a small bowl. Set aside
• Roll out dough on a floured surface into an oblong rectangle. Spread with softened butter leaving a 1/2 inch around the border. Sprinkle cinnamon and sugar mixture over the buttered dough areas. 
• Roll up the dough the long way. Using thread or string cut rolls 1 inch thick and place in greased pan 3/4-1 inch apart. Brush tops with oil and cover loosely with plastic wrap and place in refrigerator.

Next Day

• Remove from refrigerator 4 hours ahead of baking time. Rolls should double in size. 
• Preheat oven to 375℉. Bake 20-30 minutes or until rolls are golden brown around the edges. 
• While rolls are baking, make frosting. Combine all ingredients in a medium bowl and mix well. Frost rolls while hot.