Beverton Bakery's Cinnamon Rolls

• 3 (1/4 ounce) packages active dry yeast
• 1 cup warm water
• 4 large eggs
• 23 cup granulated sugar
• 3 tablespoons vegetable oil
• 1 tablespoon salt
• 7 12 cups flour
• 1 cup brown sugar
• 1 tablespoon granulated sugar
• 8 teaspoons ground cinnamon
• 12 cup melted butter

1. Mix Yeast with milk.
2. Add eggs, 2/3 granulated sugar, 3 TBS oil, and salt.
3. Mix well.
4. Add 5 cups flour slowly, mix well with an electric mixer (kitchen aid preferably) with a dough hook.
5. Dough should look smooth but not sticky.
6. Add the next 2 1/2 cups as needed this can change greatly with the humidity of the day so don't be surprised if it takes more or less on different occasions.
7. Cover and let raise for 1 1/2 hours.
8. Cut into 2 equal pieces.
9. Take half dough and roll out 1/4 inch thick into a square shape.
10. Brush melted butter on dough.
11. Make a mix of brown sugar, 1 TBS.
12. sugar, cinnamon, and enough melted butter to make a paste.
13. Spread half of mix on to dough .
14. Roll up jellyroll style.
15. Cut evenly to make 12 rolls.
16. fill a 9x13-inch greased pan.
17. Repeat process with rest of dough.
18. Allow to rise till 2 1/2 times the size (this will take an hour) Bake at 350F for 15 minutes.
19. Cool.
20. Frost with your favorite cream cheese frosting.
21. I use 1 (3oz pkg.)
22. cream cheese softened, 1 teaspoons vanilla, 2 TBS.
23. Butter, 1/2 LB.
24. Powdered Sugar, 2-3 tsp whipping cream.
25. mix cream cheese, butter, powdered sugar, and vanilla with electric mixer, adding cream until frosting is smooth.
26. Frost rolls.

active dry yeast, water, eggs, sugar, vegetable oil, salt, flour, brown sugar, sugar, ground cinnamon, butter

Taken from www.food.com/recipe/beverton-bakerys-cinnamon-rolls-247729 (may not work)