Cinnamon Rolls

Instructions

1. Mix 1/2 cup warm water, 1 tsp sugar and yeast together in a glass measuring cup and set aside to rise.
2. Mix remaining water, sugar, oil, salt and eggs together.
3. Add 3 cups of flour and combine with a mixer until smooth.
4. Add yeast when it's risen to the top of the cup. ( the yeast gets really bubbly and expands while it sits)
5. Add 1 more cup of flour still using mixer.
6. Add last 2 cups of flour and mix with a spoon or the dough hook of your mixer, do not over mix.
7. Put 1/2 cup of flour on a board and turn dough out onto it.
8. Knead the dough until flour is worked in. If it’s still really sticky, add a little more flour at a time until it’s just slightly sticky.
9. Drizzle some oil in a bowl, then add the dough and coat with the oil.
10. Cover dough with a towel and let rise until it doubles, about 1 hour. To rise, heat oven to 200 degrees and turn off, then put dough in.
11. Once dough is risen, turn out onto a lightly floured counter and punch down (flatten and fold over).
12. Press into a rectangle and roll into a larger rectangle, about 24 inches long.
13. Brush dough with just enough melted butter to coat.
14. Combine brown sugar and cinnamon, then sprinkle mixture over the dough.
15. Carefully roll up dough, starting at the long end, farthest away from you. Roll up tightly, rolling towards you.
16. Cut any uneven edges off the end of the roll. Then slice dough into 24 pieces (a serrated knife works great for this), each about 1 inch thick.
17. Divide rolls between 2 – 9×13 pans that have been brushed with melted butter.
18. Cover pans with a towel and let rise for 1 hour.
19. Preheat oven to 350.
20. Bake rolls for 30-35 minutes until golden brown.
21. While rolls are baking, prepare glaze.
22. Whisk together softened cream cheese and powdered sugar. Then whisk in 3 tbsp milk at once.
23. Whisk in additional milk, one tbsp at a time, until glaze is smooth and thin enough to pour.
24. Spread glaze over warm rolls.