Dough
1 3/4 cups water
3/8 cups sugar
1/4 cup oil
3 T yeast
Mix together and let sit for 10 minutes.
Then add:
1/2 T salt
2 eggs
5 1/2 cups flour
3 T melted butter
Mix together. Let sit for 10 minutes. Turn dough onto a floured surface. Knead dough a few times. Then, using a rolling pin, roll out into an 18" x 24" rectangle.
Filling
1/2 cup butter, softened
1 1/2 cups light brown sugar
2 T cinnamon
1 tsp cornstarch
Mix brown sugar, cinnamon and cornstarch in a medium bowl. Stir with a fork until well combined. Spread softened butter onto dough, leaving bottom 1" uncoated. Sprinkle buttered dough with brown sugar mixture, leaving the bottom 1" uncoated. Use a rolling pin to gently press mixture into dough.
Starting at the top, tightly roll dough towards you, using the last 1" to seal the dough. cut dough roll in half; then, cut those rolls in half, giving you 4 pieces. Cut those pieces into thirds, to make 12 pieces.
Grease a cookie sheet. Place rolls evenly spaced onto cookie sheet. Drape a towel over rolls. Set pan in a warm place and allow rolls to rise for about an hour.
Preheat oven to 350˚. Bake approximately 20 minutes or until cooked through. Halfway through baking time, rotate the pan.
Frosting
4 oz cream cheese
1/4 cup softened butter
1 cup powdered sugar
1 tsp vanilla
1/2 tsp salt
Mix cream cheese and butter together in a large mixing bowl. Beat with mixer until light and fluffy. Add remaining ingredients. Beat until mixture is light and fluffy, about 3-5 minutes. Set aside.
Remove rolls from oven. Spread frosting over rolls.
