3 ½ cups warm water
1 cup oil
¾ cup sugar
5 TBSP yeast
Combine above in large bowl and let rest 15 minutes.
10 ½ cups flour
1 TBSP salt
Mix into yeast mixture 5 cups flour, eggs, and salt with an electric mixer until smooth. Beat in by hand the remaining flour. Pour out onto floured board and knead till smooth. Let rest about 15 minutes.
Divide dough in half and roll each half out approximately to 12x30 inches. Melt ½ cup butter and evenly spread out onto rolled out dough (1/4 cup each).
Sprinkle each with a generous amount of cinnamon and about ½ cup sugar. Roll up each half and slice into 20 rolls (40 rolls total).
Place on large cookie sheet (a little larger than a jelly roll pan). Let rise about 20 minutes.
Bake for 10 minutes (or until desired doneness) at 400. Cool for about 5 minutes, then frost with buttercream frosting.
For orange rolls, omit cinnamon and use some grated orange rind instead. When making the frosting, use orange juice instead of milk and add a little orange rind.
3 ½ cups powdered sugar
1/3 cup butter
1 TSP vanilla
3-4 TBSP milk (enough to make it spreading consistency)
Beat together with electric mixer until smooth.