Cinnamon Rolls

3 1/2 cups warm water
3/4 cup sugar
1 cup oil
5 Tbs. yeast
Combine above 4 ingredients in a large bowl and let rest 15 minutes.

10 1/2 cups flour
1 Tbs. salt
3 eggs

Mix into the yeast mixture 5 cups of flour, eggs and salt with an electric mixer until smooth. Beat in by hand the remaining flour. Pour out onto floured board and knead until smooth (about 7 minutes) adding flour as needed but be careful not to add too much). Let rest 15 minutes. Divide dough in half and roll each half out to approximately 12″ x 30″. Melt 1/2 cup butter and spread evenly over each rolled dough (1/4 cup on each). Sprinkle with a generous amount of cinnamon and about 1/2 cup sugar. Roll up and slice into 15-20 rolls Place on large cookie sheet (or circular pans) and let rise about 20 minutes. Bake for 10 minutes (or until desired doneness) at 400 degrees.

Frosting 
3 1/2 – 4 cups powdered sugar
1/3 cup butter
1 tsp vanilla
3-4 Tbs. milk (enough to make it spreading consistency)

Beat together with electric mixer until smooth. If you want to make them the night before (or a few days before) then cook them for just 5 minutes, wrap them in seran wrap and freeze them. Take them out of the freezer for about an hour in the morning and then bake them the rest of the way (for us it was about another 8 minutes)!