Combine milk, melted butter, sugar, eggs and salt. Blend well. Sift 3 1/4 cups of flour in another bowl, add yeast, stir then add the milk mixture. The dough will be sticky and a little wet. Spread 1/4 cup of flour on a clean work surface.
Transfer dough to the floured surface and knead until smooth and elastic ( about 8-10 minutes). Keep a small bowl of flour beside you for dipping your hands in when the dough gets sticky. Just continue kneading and eventually the dough will stop being sticky and will feel soft and elastic.
Form dough into a ball and place into a greased bowl, cover and let rise at room temperature until double in bulk.
Combine all the ingredients for the filling.
Punch down risen dough then divide into 16 equal portions. Roll each dough into small rectangle, brush with melted butter then spread with some filling. Roll up and place on a greased baking sheets seam side down.
Do the same for the rest of the dough. Sprinkle the top of the rolled dough with more of the filling.
Let it rise for about an hour then bake in the preheated 375F degrees oven for 20 minutes or until lightly browned...
OR, you can do the second rise (or proofing) in the fridge.
Cover the baking sheet with plastic wrap and immediately put in the fridge overnight. When you are ready to bake, take it out from the fridge; let it come to room temperature, uncovered ( it'll take about 2 hours) before baking in the preheated oven ( 375F degrees).