First, in a large mixing bowl, whisk together the yeast, warm milk, olive oil, sugar, sea salt, dough enhancer, butter, and eggs.
Next, add half the flour. Then, keep adding the flour gradually until the dough pulls away from the sides of the mixing bowl.
Cover your mixing bowl with plastic wrap and place the bowl with the dough on the countertop. You want to let it rise for about an hour.
After an hour, remove the dough from the bowl. Punch the dough down and roll it into two 12” by 18” rectangles.
Lather each 12" by 18" rectangle dough with softened butter. Each rectangle will need about 1/4 cup. Add your desired amount of cinnamon on top of the dough. Then, sprinkle 1/4 cup brown sugar on EACH 12" by 18" rectangle of dough.
Roll the dough tightly into a tube. Then, cut it into 1-1/2-inch rolls. Tuck the "tail" under the cinnamon roll. Place the rolls on a greased cookie sheet and cover them with greased plastic wrap and let them rise one more time for about an hour or until the dough doubles in size.
Finally, preheat your oven to (350°F) = (176°C). Then, bake your cinnamon rolls on a greased cookie sheet for 15-20 minutes, or until golden brown.
Frost your cinnamon rolls while they are still warm so that the frosting melts on top of them.
Don’t overheat the milk. Warm your milk to about (110°F) = (43°C)
Anything over that will kill the yeast, and anything lower can increase the time it takes the dough to rise. Dip your finger in the milk, it should be warm, but not hot.