Grease a large cast iron skillet or ceramic baking dish
In a small bowl, stir together the water, yeast, and tsp of cane sugar. Set aside for 5 minutes, or until the yeast is foamy.
Make the dough: In a medium bowl, combine half your butter, milk, cane sugar, and 2 oz Golden Age simple syrup. Stir in the yeast mixture. Place the flour in a large bowl, then add the wet ingredients and stir until combined. The mixture will be sticky. Use your hands to roughly knead the mixture, then turn it out onto a floured surface. Knead 3 to 4 minutes until smooth, sprinkle with more flour if needed, and form into a ball.
Place the dough in bowl and cover with plastic wrap and set aside in a warm place to rise until doubled in size, about 1 hour.
In a small bowl, mix the brown sugar and cinnamon.
Punch down dough and roll out on a floured surface into a 20x14-inch rectangle. Brush with remaining melted butter and sprinkle with the cinnamon sugar to within ½ inch of the edges. Pour 2 oz Golden Age syrup over the sugar mixture.
Starting at one of the short 14-inch ends, roll tightly into a log, then slice into 12 rolls. Place the rolls into the baking dish cut-side up, cover, and let rise for 1 hour.
Preheat the oven to 350°F.
Make the glaze: In a medium bowl, whisk together the powdered sugar, melted butter, and Golden Age syrup.
Bake the rolls 25 to 30 minutes or until lightly golden on top. Remove and allow to cool for 10 minutes, then drizzle the glaze on top and serve.