2 1/2 C Warm Water
1 Tbs Yeast
1/2 C sugar-in parts
1/3 C oil
1 Tbs salt
5 1/2 C Flour
Filling
1/2 C softened butter
1 C Brown sugar or enough to generously coat all of butter
at least 3 T of cinnamon
In a bowl or mixer, add the yeast, 2 T of sugar, and the warm water. Gently stir and allow the yeast to activate~3 minutes before you start adding other ingredients.
Add all the other ingredients. Mix to combine. The dough may be very wet, add additional flour if needed. (dough will be manageable to knead, or in a mixer it will pull all of the other dough from the sides of the bowl)
Knead until the bread looks smooth. In a machine knead as little as possible 1-2 min.
Allow the dough to rest (30 min). During this time grease your bread or cinnamon roll pans.
After dough has rested, punch down and roll out into a rectangle- dough should be pretty thin. Maybe 1/4 of an inch?
Use your hands to spread butter out to the edges on the dough. Cover generously with brown sugar and then cinnamon. Roll dough tightly up starting on the long side of rectangle. Pinch roll closed on edges. Use floss to cut about 1 to 1/2 inch rolls. Place in a sheet cake pan, not touching. After they are all in the pan, flatten them down with your hands so that they are all the same height and touching. Cover and let rise until doubled. Bake at 350 for 15-20 minutes. I like to cover with a thinner cream cheese frosting.
