I make these at night, let them rise overnight in the refrigerator, then bake them EARLY in the morning. I take them hot into seminary - It is a hit!
This recipe makes about 48 rolls or two cookie sheets full.
Pour into microwaveable bowl and heat in microwave for 3 minutes
2 1/2 cups water
2 1/2 cups milk
Put into mixer -
3/4 cup sugar
3/4 cup oil
2 T salt
Add milk mixture (warm but NOT HOT)
Add 2 heaping T yeast (SAF Yeast, if you only want to rise this one time)
Add 12-13+ cups flour, one cup at a time until the dough no longer sticks to the sides of the bowl, but is still sticky. Do not add too much flour. Beat on lowest speed for 4-5 minutes. If you used regular yeast you should let it rise for one hour at this point.
If you used SAF yeast then you are ready to proceed. Roll out half of the dough. Spread with butter, brown sugar and cinnamin. Add raisins if desired.
Cover and raise for 30 minutes. Bake at 350 for 20 minutes (if close together you may have to bake them longer)
Place in refrigerator overnight - take out in morning and bake.
Place in freezer - to defrost place in refrigerator for 24 hours then bake.
I like to place these almost touching on the cookie sheet, Then they rise and bake close together creating thick, soft cinnamin rolls.
Cream Cheese Frosting
1 cube softened butter
1 pkg cream cheese
3 1/2 cups powedered sugar
1 tsp vanilla
Frost while still warm