Recipe by pachilindo
YIELD: 24 rolls




  • 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.