Directions:

1. Combine the dry ingredients for the cinnamon roll dough first, and then add the butter and 3 whole eggs. Quickly pour and mix in 1/2 cup of milk and 1/3 cup water. Mix until the dough is sticky like a batter, and adjust as needed by adding additional small amounts of flour or water.
2. Grease a large bowl and scrape the dough into it. Cover and let rise until doubled, 2-3 hours.
3. Grease a 13×9 inch baking pan (multiple smaller pans works too). While the dough is rising, combine 2 tablespoons ground cinnamon with 3/4 cup sugar in a small bowl. Press and roll all the dough into a large rectangle about 15 inches long and 3/4 inches thick.  Sprinkle the cinnamon sugar evenly all over. Wet your hands and roll the dough up lengthwise, sealing the seam when you have finished. Slice the cinnamon roll log crosswise into 15 pieces and press them cut side up into the prepared baking pan (approximately 3 rows of 5 buns).
4. Let the buns rise until doubled in size, about one hour.
5. Preheat the oven to 400 degrees. Mix the egg yolk with the remaining 2 tablespoons of milk and brush the tops of the cinnamon rolls.
6. Bake at 400 degrees for approximately 20 minutes, and serve warm right from the pan.