In a large mixing bowl combine warm water, sugar, oil, and yeast.
Stir it a few times, then let it sit for a full 15 minutes.
Now add the salt and eggs and flour to the yeast mixture (add more flour if too sticky, but it should be soft).
Mix together for 10 minutes in mixer ( I use my Bosch).
Once it has mixed for ten minutes, let it sit for 10 minutes. It should double in size. It will take longer if your kitchen is cold.
After it has doubled in size, you want to pour some oil onto the counter (instead of flour) to roll your dough out on.
Press it into a rectangle.
Melt butter in a microwave safe bowl, and pour it onto the dough that you have pressed out into a rectangle.
In a separate bowl, mix white and brown sugar, and cinnamon together. Sprinkle it over the melted butter.
Tightly roll into a log and cut into 20-24 even sized pieces.
Place on baking tray with parchment paper on it, and let rise more. You can let them rise as short or as long as you want. Sometimes I just let them rise for like 5 minutes. They will continue to rise in the oven. You want them to be nice and big, so if your kitchen is cold it may take longer.
Bake at 400 for 12-15 minutes.
While the rolls bake, mix all of the ingredients for the cream cheese frosting together using a hand mixer, in a medium sized bowl, until nice and smooth.
When you pull the rolls out of the oven, let them sit for a minute or two, then slather frosting over the top and let it melt into the rolls.