In a large mixing bowl whisk eggs, sugar, salt.

In a med saucepan melt butter. Add the milk and heat until its lightly warmed to about 110°F. Remove from heat and pour into the egg mixture. Mix until combined.

Sprinkle yeast over milk mixture and let stand for 2 minutes to soften yeast. Whisk into the milk mixture. Add flour 1 cup at a time and beat till the dough is smooth and slightly sticky. Dough should start to pull away from sides of bowl while mixing.

Place the dough in a very large bowl that has been lightly oiled. Flip dough in bowl and cover with a clean cloth and allow to rise until doubled in size. About 45-60 min.

Punch down dough and divide in half. Roll each half of dough into a rectangle. Spread the lower half of dough with butter and sprinkle with the sugar cinnamon mixture. Fold dough over the cinnamon sugar. Cut into 1 inch strips. Twist each strip and tie in a knot. Place on a greased baking sheet or line your pan with parchment paper. Cover with a clean cloth and allow to rise 30-45 min.

Bake in a preheated 375°F oven for 15 minutes or till golden brown. Remove from oven and brush with clear glaze. When the rolls have cooled drizzle with sugar glaze.