In a small bowl add the warm milk, yeast a 1 tsp of sugar and let the yeast activate. In the mixing bowl of your mixer add the melted butter, 1/4 cup of sugar, eggs, and salt and mix well. Add the yeast mixture and mix.
Add a cup of flour at a time and mix until you've added all the flour. Knead for a minute.
Place in an oiled bowl and let the dough rise until doubled in size, may take up to 2 hours.
In a small bowl mix the sugar, brown sugar and the cinnamon.
Cut the dough in 24 little pieces, and roll out each piece into a ball.
Take 4 balls at a time and roll out each one into a circle so that it's about 3 inches in diameter. Place the circles on top of each other from the middle down and top with one or two tablespoons of the cinnamon sugar mix, spreading it evenly over each circle.
Starting at the bottom, start rolling the circles until you've rolled all the way up. You don't need to pinch the sides.
Take a knife and cut exactly down the middle. Place the roses cut side down, in a well buttered muffin tray.
Repeat with remaining balls of dough, working 4 at a time until finished.
Preheat oven to 375 degrees.
Let the cinnamon rolls sit for another 20 to 30 minutes, you will notice they will continue to rise. Brush the rolls with egg wash and sprinkle with some sugar before baking.
Bake for about 25 to 30 minutes.