Truck Stop Cinnamon Rolls

• 1 tbsp. dried yeast
• 5 cups warm water
• 1/2 cup light
• dark brown sugar
• 2 tbsp. salt
• 13 cups all purpose flour, ABOUT, preferably unbleached
• 1/4 cup vegetable oil
• 1-1/2 cup light brown sugar
• granulated sugar, about
• 1/4 cup ground cinnamon

1. Dissolve the yeast in the water in a large bowl.
2. Stir in 6 cups of flour, 1 cup at a time, always stirring in the same direction.
3. Then stir for about another minute, in the same direction.
4. Let the sponge rest for 2 hours, covered.
5. The sponge will be lively and will have grown.
6. Gently stir it, then sprinkle on the sugar and salt and stir in.
7. Add about 6 cups flour, A CUP AT A TIME, stirring and turning as a dough begins to form.
8. When the dough becomes too difficult to turn with the spoon, turn it out onto a well floured work surface.
9. Knead for 8 to 10 minutes, incorporating more flour as needed, until smooth and elastic.
10. Place the dough in a large lightly oiled bowl.
11. Cover the bowl with plastic wrap and let the dough rise until doubled in volume, 1 1/2 to 2 hours.
12. Pull the dough away from the sides of the bowl and transfer to your work surface.
13. Flatten it to a square approximately 24 inches across.
14. Pour on the oil and rub it around to completely cover the surface of the dough.
15. Sprinkle on the sugar and then the cinnamon.
16. Roll up the dough into a jelly roll shape, then cut into 12 rounds.
17. Lightly grease a large baking sheet.
18. Lay the cinnamon rolls on the baking sheet, placing them approximately 1/2 inch apart.
19. Cover with plastic wrap and let rise for 30 minutes.
20. Meanwhile, place a rack in the upper third of the oven and preheat the oven to 400 F. Bake the rolls for 35 to 40 minutes, until they are a beautiful brown color.
21. Lift the rolls off the sheet and transfer to a rack to cool.
22. To soften the crusty tops, cover loosely with a cotton cloth after 20 minutes.
23. NOTE: These are not flaky, like Danishes.
24. If you want them softer, wrap them in plastic overnight.
25. To make smaller ones, slice the rolled up dough thinner, into eighteen rolls.
26. This makes 12 large bready cinnamon rolls, about 2 inches tall and 4 to 5 inches across.
27. Home Baking Jeffrey Alford and Naomi Duguid

yeast, water, light, brown sugar, salt, flour, vegetable oil, light brown sugar, sugar, ground cinnamon

Taken from www.foodgeeks.com/recipes/20630 (may not work)