Easter Morning Cinnamon Rolls

• To a mixer, add water, ½ cup white granulated sugar, salad oil, salt, and eggs. Beat for 2 minutes. Make sure to use a dough hook attachment. Add three cups of flour to the mixer.
  6-7 ½ cups all-purpose flour, ½ cup + 3 tbsp granulated sugar, ⅓ cup salad oil, ¾ tsp kosher salt, 2 large eggs, 2 cups water
• Add one packet of instant active dry yeast to the mixer. If using the more common active dry yeast, use as normal by adding water and letting foam. Mix well, periodically scraping down the sides of the mixing bowl. Add remaining three to four cups of flour, one at a time. Let each cup of flour incorporate fully before adding more. Add enough flour for the dough to become smooth to the touch. The dough should not stick to the sides of the mixing bowl. It may be easier to finish the dough by hand, kneading it until smooth. Make sure it does not stick to the counter!
  1 packet instant yeast
• Grease a large bowl and let the dough rise in the bowl until doubled in size. It will take approximately one to two hours to rise. Once twice in size, punch down. Divide the dough into two halves. Let the rough rest a few minutes before rolling out.
• Roll out half of the dough on a lightly floured surface until it is approximately 20 inches by 13 inches. Brush one tablespoon of melted butter over the surface of the dough.
  1 tbsp unsalted butter
• Sprinkle brown sugar, cinnamon, and 3 tablespoons white granulated sugar over the buttered dough.
  2 tbsp ground cinnamon, ¼ cup light brown sugar, ½ cup + 3 tbsp granulated sugar
• Slowly roll the dough, making sure to keep a rectangular shape. Once rolled, pinch the ends together.
• To cut the rolls, make a roll in the center of the dough. Then cut eight rolls on each side of the center roll. A yardstick can be used to aid in the cutting of the rolls. Each half of the dough should produce 17 rolls.
• After cutting the rolls, place in greased pans. To conceal the ends of each half of the dough, place upside down.
• Once all rolls are in a pan, press them down firmly to flatten. Two 9×9 pans and two 9-inch round pans should hold all 34 rolls. Let rolls rise to desired height, about one to two hours.
• Bake at 350°F for 20 to 30 minutes.
• When golden brown, remove from oven and let cool in pans. After several minutes, remove from pan and cool on wire racks.

For the brown butter icing

• Melt butter on stovetop until brown. The better the butter, the easier it will be to brown. Many manufacturers have cheapened butters, making them harder to brown. When the butter has browned, remove from heat and add confectioners' sugar. Also add cream, hot water, and vanilla extract. Mix with an electric mixer, adding more confectioners' sugar or cream, until smooth and creamy.
  4 tbsp unsalted butter, 2 cups sifted powdered sugar, 2 tbsp heavy cream, 1 ½ tsp vanilla extract, 2 tbsp hot water
• Spread the finished icing over the warm cinnamon rolls.