Cinnamon Rolls- Christine Weight

1 T yeast
1 ½ cups warm water
2 T honey
4 cups flour (plus additional if needed)
2 T vegetable oil
1 tsp. salt

Caramel stuff:
½ cup packed brown sugar
1 tsp. water
5 T. butter

Inside of Cinnamon Roll:
3 T butter
Cinnamon & sugar

Frosting:
1/3 cup butter
3 T. milk
3 cups powdered sugar
1 tsp. vanilla

1. Combine yeast, warm water & honey. Let rest for about 15 minutes.

2. Add first 2 cups of flour and mix it all up to a batter like consistency. Cover and let rest for an hour in a warm area (example in front of a window).

3. Add the 2 T. vegetable oil and the 1 tsp. salt. Slowly add the last 2 cups of flour and mix until it pulls away from the sides of the bowl. Roll dough into a ball. Spray bowl with PAM or lightly grease with oil. Put dough ball back into bowl and roll it around so that it is lightly covered with the PAM or oil. Cover and let rise 45 minutes.

4. While you're waiting, mix up the caramel stuff. Microwave or heat up on stove. Mix it all together until butter is all melted and caramel mix is smooth and thoroughly mixed together with the butter. Dump into 13x9 pan.

5. Knead the dough for about 5 minutes. Roll into a rectangle about 10x15.

6. Spread 3 tbsp butter on dough and sprinkle w/cinnamon and sugar. Roll it all up tightly along the long side. Pinch off the ends. Also pinch off the long edge. Cut log into 12 equal portions. Put into caramel lined 13x9 pan and them rise ½ hour.

7. Bake 20 minutes at 350°.

8. For the frosting whip the butter and then slowly add the other ingredients and mix until you've reached the desired consistency.

9. Take the cinnamon rolls out of the oven and let cool slightly then spread frosting on top of them.