Using a countertop mixer, add all ingredients for the rolls (flour, yeast, sugar, salt, milk, egg yolk and butter).

Mix on low speed for 2 minutes. Increase speed to medium and continue mixing for 3-4 more minutes.

Transfer dough into a large oiled bowl; cover with plastic wrap. Place in a warm (85°F) location for 60-75 minutes, or until dough has almost doubled in size. (Tip: I typically let my dough rise in the oven. The oven light is turned on, but the oven itself is off.)

Using a small bowl, whisk together the melted butter, brown sugar and cinnamon.

Roll dough into a 12” x 12” square. Brush top of dough with melted butter mixture.

Using a pizza cutter, cut the dough into (12) 1” wide strips.

Stack strips into 2 stacks of 6 strips each.

Cut each stack widthwise into (6) 2” pieces. (At this point, you should have 12 stacks of dough.)

Using a small bowl, combine the sugar and cinnamon. Place the melted butter in another small bowl.

Working with one stack of dough at a time, turn the stack on its side and dip one edge first into the bowl with the melted butter and then into the bowl with the cinnamon sugar. Place stack into a greased muffin tin with the cinnamon-sugar side facing up.

Spray tops of dough with baking spray and cover lightly with plastic wrap. Place pan in a warm location for 45-60 minutes, or until dough has risen about ½” over the top of the muffin cups.

Preheat oven to 400°F.

Bake rolls for 18-20 minutes, or until tops are golden brown in color.