In a small bowl, combine 1 packet of active dry yeast with 1/4 cup of warm water and let it sit for about 5 minutes until frothy.

In a large mixing bowl, whisk together 2 large eggs, 1/4 cup of melted unsalted butter, 1/4 cup of granulated sugar, and 1 teaspoon of salt.

Pour in the yeast mixture and stir until combined. Gradually add about 3 cups of all-purpose flour, mixing until dough is smooth and slightly sticky.

Slowly incorporate additional flour until a soft, non-kneaded dough forms. Cover and refrigerate overnight.

The next day, mix together 1 cup of brown sugar and 2 tablespoons of ground cinnamon.

On a floured surface, roll out the chilled dough into a rectangle, spread melted butter, then evenly sprinkle cinnamon-sugar filling. Roll tightly and cut into 12 slices.

Place sliced rolls in a greased pan and allow to rise for about 1 hour at room temperature.

Preheat oven to 375°F and bake rolls for 20 to 25 minutes.

While cooling, whisk together 1 cup of confectioners' sugar, 2 tablespoons of half-and-half, and 1 teaspoon of vanilla extract until smooth.

Drizzle the glaze over warm rolls.