"To Die For" Cinnamon Rolls

The original recipe was from my sister-in-law, Mary. She made both cinnamon rolls and dinner rolls from the dough recipe. As with all yeast breads; this is A LOT of work, but worth it! Many moons ago the rolls were put on the Niwot High silent auction. They sold for hundreds of dollars; two 9x13-inch pans delivered warm to your door! Another family favorite; hopefully someone will take the baking baton. Warning: NOT gluten-free, sugar-free, paleo, gmo-free nor low in calories!!
Ingredients for Bread Dough:

• 3 cups warm water
• 2 packages dry yeast
• 1/2 cup sugar
• 3 eggs, beaten
• 3 teaspoons salt
• 3/4 cup canola oil
• about 9 cups white flour
• 12 tablespoons unsalted butter
• 1 1/2 cup brown sugar
•  ground cinnamon

Directions:

Warm up the bottom of a large bowl by running it over hot water. Sprinkle the yeast in the warm water that has been placed in the bowl, add 1 teaspoon from the 1/2 cup of sugar, stir to dissolve and set aside until frothy. (Water temperature is similar to a tepid bath for a baby or you can be specific and use digital help - 90-degrees). 

To the frothy yeast; add the remaining sugar, salt, oil and eggs. Stir to combine.

Add 2 cups of the flour and beat until smooth. (I use a small whisk once flour is incorporated).

Gradually add 2 more cups of flour; beating until smooth; repeating with 2 more cups of flour.

You can see the dough starting to form.

Keep adding flour; 2 cups at a time until no longer sticky, but still soft. ( At this point I am using my hands).

My bowl is large enough I am working inside the bowl; but you may want to work on a floured surface.

Grease a large container with a secure lid (I have a plastic tupperware container with lid) and place dough into it. Grease a large piece of saran wrap and place on top; covering the top surface. Secure the lid and refrigerate overnight.

Grease two 9x13-inch baking pans. 

Punch down the refrigerated dough and turn out on a well floured surface. I keep flouring my hands and surface to keep the dough from sticking. 

Divide the dough in half with a sharp knife and equally divide each section again. With a rolling pin roll the four sections into rectangles about 1/2-inch thick. TIP: You must keep lightly flouring your surface and hands as you go to prevent sticking.

Spread the softened butter equally between the four rectangles. ( Even though I have set the butter out, it helps to soften the butter slightly in the microware gently. (10 seconds or so on high).

Equally divide the brown sugar and sprinkle liberally with ground cinnamon.

Roll up jelly-roll style, tucking in the edges and bottoms.

Cut into 1-inch rolls and place in prepared pans.

Cover pans with parchment paper, place in a warm area ( top of a dryer works) and rise for 45-60 minutes until doubled.

Bake in a 350-degree oven for 25-30 minutes until golden brown. Take out of oven and place on cooling racks. Frost with Cinnamon Roll Frosting (blog: 12/9/14)