In your stand mixer, add warm water and yeast. Walk away for about 5-10 minutes and allow the yeast to bloom. Using your whisk attachment, whisk yeast and water until smooth. Add 1 cup of flour and continue to whisk. Cover and let sit in a warm area for 35-40 minutes.
Using your mixing attachment, add eggs, sugar, salt and then remaining flour to the yeast mixture. Continue to combine thoroughly.
Switching to your dough attachment, add room temperature butter and knead dough for 10 to 12 minutes, adding flour if too sticky. This will result in the perfect dough consistency.
Cover mixing bowl with plastic wrap and leave in a warm place for at least 2 hours to allow for the dough to double in size.
In the meantime, prepare your cinnamon sugar filling and syrup. For the filling, simply combine melted butter, sugar, and cinnamon in a microwave safe glass dish. Set aside.
Heat all of the ingredients for the glaze in a saucepan until melted and thoroughly combined, Pour evenly into two 9 inch round non-stick cake pans. Set aside.
Once the dough has doubled in size, roll out on a lightly floured surface into a rectangle or oval shape.
Pour and smooth the cinnamon sugar filling over the dough and tightly roll the dough, length wise to create a long wrapping paper-like tube.
Cut 1-1 1/2 inch discs/rolls down the entire large roll. Place 8-9 rolls in each syrup-lined cake pan. Cover and refrigerate overnight.
In the morning, uncover and let sit on top of the oven as you preheat it to 350 degrees.
Bake for 25 minutes until the syrup is bubbling and the rolls are golden.
Remove from oven and immediately and carefully turn over onto platter, allowing for the syrup to drip down the sides of the sticky buns. Enjoy!!!