Combine water, yeast, and first sugar in a mixing bowl and set aside until puffy.

Heat milk and butter in a small saucepan or the microwave until the butter is melted. Set aside.

In a separate bowl, whisk together eggs and second sugar. Then whisk in the milk-butter mixture.

Whisk together flour and salt. Set aside.

Add yeast mixture and egg mixture to flour mixture and mix together.

Knead dough in mixing bowl of an electric mixer with dough hook until dough is smooth and elastic, about 10 minutes.

Place dough in an oiled bowl, turning to coat, and cover with plastic wrap. Set aside in a warm place until doubled in size, 1 1/2–2 hours.

Grease and flour a 9" x 13" pan.

Turn the dough out onto a lightly floured surface and roll into a 16" x 12" rectangle. Brush the tablespoon of melted butter over the dough. Spread filling over the dough, leaving a 1/2" gap on all sides. Roll up the long side. Slice off the messy ends.

A clean method to cut the roll is using dental floss. First, slide a length of floss under the roll until you reach the center. Bring the two ends over the roll and cross them, pulling until a neat cut has been made. Cut the log into 12 equal pieces.

Lay the rolls in the greased pan. Allow to rise until rolls are just touching each other, 1 1/2–2 hours.

Adjust the oven rack to the middle position and preheat the oven to 350°F.

Bake the rolls for 20 minutes until golden brown, rotating the pan halfway through baking.

Remove from the oven. Cool for 10 minutes in the pan. Invert the pan and re-invert the rolls onto a serving platter.

Spread icing over the rolls while they are still warm & serve immediately.