Cinnamon Rolls

Original recipe from family.

Yield: 24 cinnamon rolls.

Ingredients:
Dough

• 1 1/2 T yeast
• 2/3 c sugar
• 2 c warm water 
• 2/3 c oil
• 2 eggs
• 2 t salt
• 7-8 cups flour

Filling

• 1/2 c melted butter
• 1 1/2 c sugar
• 3 T cinnamon
• opt: 1/2 c raisins
• opt: 1/2 c chopped walnuts

Topping

• vanilla or cream cheese frosting

Directions:

1. In a large bowl, dump yeast and sugar.  Slowly pour warm water over all.  Mix until smooth.  Let sit 5-10 minutes, until water looks bubbly.  Mix in oil, eggs, and salt. Slowly add flour and knead.
2. Cover dough and let rise till double in size, about 1 hour. 
3. For filling, in a small bowl, mix sugar and cinnamon. In a separate bowl, melt butter.
4. Roll dough onto a floured surface in a large rectangle (about 18x13--a cookie sheet size). Spread melted butter over all, then sprinkle with cinnamon sugar.  Scatter on optional raisins and nuts.
5. Roll dough into a log, short sides as the ends.  Using thread, cut dough into 1-in pieces (as shown in picture below).
6. In two 9x13 pans, coat bottom with oil. Sprinkle with a little optional sugar, then lay the rolls inside (about 12 per pan).
7. Let rise 30 minutes on counter, or in refrigerator overnight. Freeze option: cover tightly with tinfoil and freeze. Thaw 12-24 hours in fridge before moving to last step. 
8. Preheat oven to 350.  Bake 25-30 min, until a hint of golden shows on the edges.  Frost liberally while hot. Enjoy!