- 5 Cups hot water (hotter than bathwater, but not scalding)
- 4 Tablespoons of yeast
- 1 Cup oil
- 6 Tablespoons sugar
- 2 Tablespoons salt
- 8-10 Cups of flour (plus extra for rolling dough out)
For Cinnamon Mixture
- 1 1/2 cups sugar
- 2 sticks butter (1 cup)
- 1 TBSP Cinnamon
- 8 ounces cream cheese
- ½ cup butter, softened to room temperature
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 2-3 tablespoons milk
- Add 5 cups hot water to a HUGE bowl
- Sprinkle 4 TBSP yeast (Dry Active, not Quick Rising) into the water
- Add 1 cup oil
- Sprinkle 6 TBSP Sugar over yeast water to activate it.
- Wait until it gets all bubbly
- Add 2 TBSP salt
- Add 6 cups of flour, and stir until well blended, then add flour a cup at a time for 3 more cups, then 1/2 cup at a time until a sticky ball forms.
- It will take between 9 and 10 cups of flour
- Cover and wait 10 minutes.
- Stir around the bowl once, digging from the bottom and folding it over onto the middle.
- Cover and wait 10 minutes (for a total of 6 stirs)
For Cinnamon Rolls
- Place dough on floured counter and roll it out until 1/4 to 1/2 inch thick (I usually do this in two batches, my counter isn't big enough
- Slice butter into 1/4 in thick patties, and place on dough
- Mix cinnamon and sugar and sprinkle all of it over dough (should be pretty thick)
- Roll up dough and cut into 1/2 to 1 inch thick slices.
- Place in greased baking dish
- Let rise 30 minutes.
- While it is rising, pre-heat your oven to 350 degrees. (mine takes 10 minutes, so I turn it on after the rolls have risen for 20 minutes)
- Bake at 350 degrees for 30 minutes
- Mix Cream Cheese and butter until well combined
- Add Sugar and vanilla and mix well
- Stir in milk until you get your desired consistency (a little goes a long way)
- Frost cooled cinnamon rolls and enjoy!