In a large mixing bowl with non-skid bottom, combine warm water, sugar, oil, and active dry yeast.

Stir it a few times, then let it sit for a full 15 minutes.

At this point, you can preheat the oven to 400 degrees.

Now add the salt and eggs and flour to the yeast mixture. Start with about 8 cups, and mix, gradually adding the last 2 1/2-3 cups.

Once all the flour is added, mix together for 10 minutes. I often make these in my Kitchen Aid, and it may climb up the mixer some, keep an eye on it, and push it down if you need to.

Once it has mixed for ten minutes, touch the dough, does it only slightly stick to your finger? if so let it sit for 10 minutes. If it is too sticky, let it mix a few minutes longer before letting it sit. 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 top (instead of flour) to roll your dough out on.

Divide the dough in half, and using your hands, press it into a rectangle.

Melt butter in a microwave safe bowl, and pour half of 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 half over the melted butter.

Tightly roll into a log and cut into 12 even sized pieces.

Repeat with the remaining roll dough, and the other half of the melted butter and sugar.

Place on baking tray with a Silicone Baking Mat 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. You should have 24 rolls total.

Bake 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.