Combine water and yeast in mixing bowl. Stir in yeast and let sit for about 5 minutes to dissolve.
Stir in milk, sugar, salt, eggs, butter and half of the flour. Mix until smooth, about 5 minutes.
Add enough of the remaining flour until the dough is sticky but able to be handled. (Keep dough as sticky as possible)
Cover with a damp towel and refrigerate overnight.
The next morning, preheat oven to 375 F. Grease 9x13 baking dish.
Mix the brown sugar and cinnamon in a bowl. Melt the butter in a separate bowl.
Divide dough in half and roll out each half to about 8x12. Brush with melted butter and then sprinkle half the sugar mixture on top.
Roll the rectangle from the short end, so that the final roll is 8 inches long. Cut into 4 pieces so you have 4 2-inch cinnamon rolls per log. There will be 8 total.
Place the 8 cinnamon rolls equal distance apart in greased pan. Cover with damp towel and let rise until about double in size, about 45 minutes.
Bake for about 30-40 minutes, until the tops are browned and the middles spring back when pushed. (You don't want an undercooked center.)
