Best Ever Cinnamon Rolls

Dissolve dry yeast and water in large bowl. Add eggs, 1/2 cup sugar, 1/4 cup butter, salt and 3 cups of flour. Beat until smooth. Add the rest of the flour, 1 cup at a time, and continue to beat until smooth.

Place dough on a floured surface and knead for 6–8 minutes until smooth and elastic. Add oil to the bowl and place dough back in. Rub oil on the top of the dough as well. Swish bowl around to get dough oily. Cover bowl with plastic wrap and refrigerate for at least 2 hours but up to 2 days (I usually prepare it the night before and refrigerate overnight).

After dough has sat in refrigerator for required time, take it out and punch the dough down. Roll dough out on a floured surface until about 1/4 inch thick.

Meanwhile, prepare the cinnamon sugar mixture for the cinnamon rolls in a small bowl by combining remaining sugar and cinnamon.

Melt 1/4 cup butter and brush the rolled dough with the butter; use more if needed. Sprinkle cinnamon sugar mixture on top of the dough, dispersing evenly. Roll up the dough into a long log, as if for a jelly roll. Cut into 1-inch thick pieces.

Place cinnamon rolls in a greased pan, leaving a little space between them. One dozen will fit into a 13 x 9 baking dish. This should make 2 dozen. Let cinnamon rolls rise on counter for 1/2 hour to 1 hour until dough has risen.

Bake at 375ºF for 20 minutes or until done throughout. Once cooked, let cinnamon rolls cool in pan on a baking rack.

Meanwhile, prepare the frosting. Beat remaining butter and cream cheese together until smooth and well combined. Add vanilla. Add 2–3 cups powdered sugar, 1 cup at a time, until frosting is creamy and smooth.

Once the cinnamon rolls have cooled, add the frosting and enjoy!