2 cups of warm water
1/2 cup sugar
4 teaspoons dry yeast (or two packages of dry yeast)
1 teaspoon salt
1/3 cup Canola oil (I use Canola, but you can use any kind of cooking oil)
(you can also use shortening, if you prefer)
6 to 7 cups of flour
Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth.
Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time.
Let the dough "rest" for 15 to 20 minutes. (I leave it sitting on the counter and use the time to wash up the bowl and other utensils and to clean off the counter top.)
Roll the dough into a rectangle that's 24 to 30 inches long by about 16 inches wide. Spread with soft butter and sprinkle with cinnamon and sugar. Starting at the wide end, roll into a log.
Cut the cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place into two greased 9 x 13 pans. Put in a warm place to rise for 45 minutes.
Bake at 350 degrees F for 25 minutes (or until the cinnamon rolls are golden brown).
Allow to cool for 5 minutes and then turn out of the pans.
This recipes makes two dozen cinnamon rolls. If you want REALLY BIG cinnamon rolls, cut into 12 equal pieces 2 inches wide.
Total amount of time needed from start to finish (including time to bake) is about 2 hours.