Tammy's Cinnamon Rolls

I got this recipe from my friend Tammy Dunlap, and everybody enjoyed it on Christmas day and the day after and the day after that.

It makes about 3 dozen large rolls.

For rolls:

12 c. flour

4 T. yeast

2 T. salt

1.4-1/2 c. sugar

5 c. hot water

1 c. oil

For filling:

cinnamon--1-2 T. per 1/3 dough

brown sugar--about 3/4 c. per 1/3 dough

butter--about 1 stick melted per 1/3 of the dough

nuts optional

For frosting:

2 cubes cream cheese

lb. powdered sugar

3-4 T. orange juice

1 t. vanilla

For rolls:

Combine 6 c. flour, yeast, salt, and sugar. Add water and oil. Slowly add up to about 6 more cups of flour until smooth.

Let rise, kneading every 10 minutes for 1 hour.

Take 1/3 of the dough and roll out to the size of a cookie sheet. Spread cinnamon mixture on it and roll it up stretching the dough as you roll. Cut into about 1-2 inch rolls using dental floss and place on greased cookie sheet with sides so that the mixture does not drip off the edge. I also scrape the mixture that has oozed out of it and pour it on top of the rolls once placed in the pan. (Here you can put them in the fridge overnight and let rise 60 minutes instead of 30 the next morning.) Let rise 30 minutes and bake for 15 minutes at 400 degrees.

Make frosting once the rolls are in the oven and pour over warm rolls.

Enjoy!