Cinnamon Rolls

I wrote this recipe down a long time ago, I can't even remember where I got it. Well I decided to make it yesterday and found out that it make a TON of rolls,I ended up with 40 rolls! so you could totally half this recipe and be okay.

**Ohh and it takes 24 Hours**

In the Morning (in the biggest bowl you have)

1tbsp yeast

1 quart (4cups) warm water

1 c. sugar

mix together and let it sit

At Noon

1 c. oil

1 c. sugar

6eggs (beaten first)

1tbsp salt

mix in enough flour to make dough ( it took me 13 cups)

mix it all together and form into dough ball. You will need to cut in half and put into two bowls to raise unless you have a HUGE bowl.

In the Evening

1/2 c butter (melted)

2 c. brown sugar

2tbsp cinnamon

(mix the brown sugar and cinnamon together)

roll dough out into a rectangle, about 1/2 inch think. Brush with melted butter. Spread the cinnamon/sugar mixture all over the dough. If you divded the dough in half, only use half of the butter and the cinnamon/sugar mixture. Roll the dough into a log. Then cut the dough into rolls, however big you want them. place them in a greased pan. I used 9x13 pans. Set out on the counter over night.

The next morning

Bake the rolls at 350 for 15-20 minutes.

make a cream cheese frosting or a powdered sugar glaze and frost the rolls. I made a powdered sugar glaze from my betty crocker cookbook and I doubled it...

 1 1/2 c. powdered sugar

 2tbsp butter (softened)

 1 1/2 tsp vanilla

 1 to 2 tbsp warm water