Sesquicentennial Cinnamon Rolls

I got this recipe from my old RS president. She got it from a stake meeting in Oregon years ago. It is the most amazing cinnamon roll recipe ever! Plus, really easy since you do it in sections and start the day before. This recipe has also won local recognition for one of the best cinnamon roll recipes here in Boise. I have started to make this recipe twice a year at General Conference time as a tradition in our home.

(start the day before you want to eat them)

Starting at 8am, combine:
1 Tbl yeast
1 qt warm water
1 c sugar

At noon, add:
1 c. oil
1 c. sugar
6 beaten eggs
1 Tbl salt
Mix in enough flour (abt 12 cups) to make a soft dough.

Let rise.

At night:
Divide dough in fourths and roll out into rectangle. Spread with filling:
1 1/2 c. butter (enough for all 4 batches)
sugar and cinnamon
Roll up and slice into cinnamon rolls, and put on cookie sheet.

Let rise on cookie sheet overnight, leaving 1 inch space in-between rolls. Make sure there is no draft in the kitchen. (If there is room in the oven you can put them there).

Next morning: Bake at 350 degrees for 15 to 20 minutes. Drizzle with powdered sugar glaze or with white frosting. Makes about 4 dozen, or 4 cookies large cookie sheets full.

NOTE: This recipe makes a TON of cinnamon rolls. Four large cookie sheets full. So you might want to half the recipe.