For the Dough:

1. 1. Warm the milk until cozy (not boiling). In a large bowl, combine warm milk, active dry yeast, and granulated sugar. Let sit for about 5 minutes until frothy.
2. 2. In another bowl, whisk together flour, salt, and cinnamon. Gradually add this mixture to the yeast mixture along with melted butter. Mix until a sticky dough forms.
3. 3. Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour.

For Assembly:

1. 4. Once the dough has doubled in size, punch it down and roll it out into a rectangle about half an inch thick. Spread softened butter over the surface.
2. 5. Sprinkle brown sugar mixed with cinnamon evenly on top.
3. 6. Starting from one long edge, tightly roll up the dough into a log and slice into approximately two-inch thick pieces. Place cut-side up in a greased baking pan.

For Baking:

1. 7. Drizzle caramel sauce over the rolls before baking at 350°F (175°C) for about 25-30 minutes or until golden brown.
2. 8. Allow rolls to cool slightly before serving and drizzle more caramel on top if desired.