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Refrigerator Cinnamon Rolls

3/4 cup warm water
2 large eggs
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
4 cups all-purpose flour
3/4 cup butter, melted and divided use
2 tablespoons granulated sugar
1 teaspoon salt
1/2 cup firmly packed brown sugar
1 tablespoon ground cinnamon

1. Beat warm water (105°-115°F) with eggs until well mixed. Stir in yeast and let sit for 15 minutes.
2. Meanwhile, combine flour, 1/2 cup butter, sugar and salt in a large bowl. Stir in yeast mixture and mix until a dough forms.
3. Turn dough out onto a lightly floured surface and knead until smooth, about 3 minutes. Form into a ball and place in an oiled bowl, loosely cover with plastic wrap and refrigerate for 20 minutes.
4. Spray a 16 muffin tins (8 from each pan) with vegetable cooking spray.
5. Roll out the dough to a 1/4-inch-thick rectangle. Spread evenly with remaining 1/4 cup butter, then sprinkle with brown sugar and cinnamon. Roll up dough like a jelly roll and cut into 1-inch slices. Place each roll in the bottom of a muffin tin and allow to rise for 30 minutes.
6. Preheat oven to 350°F.
7. Before placing in oven, fill any empty muffin cups with a little water so that they won't burn while baking.
8. Bake cinnamon rolls for 30 minutes, or until golden brown.

Makes 16 rolls.