Desserts: Grandma Massey' Cinnamon Roll Recipe

When Gabe niece Amy visited for the holiday's I told her I would put our Cinnamon roll recipe on my blog. It just so happens I am going to Grandma Massey's house this weekend and she is making Cinnamon rolls. I will take pictures...
Here is the recipe
2 T salt
2 T vanilla
6-61/2 cups flour
3/4 c oil
2 T yeast
2/3 warm water
2 c warm milk (canned mile works best)
1 c sugar
4 eggs
1 c butter
1 c sugar with 2-4 T cinnamon mixed with it.
It is best to set your yeast by putting the 2 T in the 2/3 C warm water. i like to sprinkle a little bit of sugar over it to help it set up faster.

Put your warm milk in a mixer. Add the flour a little at a time when half of the flour has been added also add the reaming ingredients followed by the rest of the flour. If you have a Bosh let it mix for about 8 min. Other wise you are going to have to knead the dough by hand for 5- 10 min. You can let this dough set in the refrigerator up to 24 hours before you roll the dough out to make your rolls.

When you are ready to make your rolls prepare a clean surface and sprinkle with flour. Roll the dough out until it is about 1/4 inch think. Take your butter (room temperature) and spread over the dough. Now take your cinnamon and sugar mixture and sprinkle e over the dough. You are now ready to roll your dough up. Once it is rolled with a string cut your dough making each cinnamon roll about a inch thick.
Step 1 Add the warm milk, sugar, oil, vanilla and eggs

Step 2 take the water and make it as warm as the milk for a baby bottle and add your yest. Let the yeast work

Step 3 Gradually add half the flour. Next add the yeast and the rest of the flour and salt

Step 4 Unless you have a bosh and can let the dough mix for about 8 min. You would need to let the dough raise for about an hour.

Step 5 roll out your dough about half an inch think