In a large pot, bring 1 cup water to boil.  Add the 1 cup of butter, sugar, and salt to the pot.  Remove from heat.  Add the 1 cup cold water.  

In a separate bowl dissolve yeast in the 1/2 cup warm water.  Sprinkle with a dash of sugar to help the yeast activate.  Allow to rest about 5 minutes until it is foamy.

Add beaten eggs to the mixture in the pot and when lukewarm, add the yeast mixture.  Stir.  Add the flour and stir together.  It will be a wet, sticky dough.  Cover and let rise for 2 hours, until doubled in size.  Or let rise in the refrigerator overnight.

When you are ready to roll out, divide the dough into thirds.   Generously flour the surface and roll the dough in to 15x10 inch rectangles - about 1/4-1/2 inch thick.  If you let them rise in the refrigerator the dough will be stiff and hard. Just work with it and use some muscle to roll it out.

Spread each rectangle with 1/3 of the softened butter.  Mix the cinnamon and brown sugar together in a bowl and spread 1/3 over each rectangle.  (I never measure the sugar and cinnamon - I always just spread a layer of sugar and then sprinkle generously with cinnamon. I probably use twice as much as the recipe requires.)

Roll up the dough jelly-roll style and cut into 12 rounds.  Place on a greased baking sheet.  Cover with a light towel and let rise for 2-3 hours.  Bake one sheet at a time at 375° F for about 15-20 minutes until lightly browned.  

While they are baking, mix all ingredients for the glaze in a bowl until smooth.  Spread glaze on the warm cinnamon rolls.