In a large stand mixer mix water, oil, ¾ cup of sugar and yeast together.
Let sit for approximately 10 minutes for yeast to proof
Mix in salt, eggs and flour and mix on medium speed for 10 minutes until evenly moist, let sit for 10 minutes.
Mix together cinnamon and sugar and divide in half
Spread oil on a clean and dry work space (make sure entire work space is oiled)
Sprinkle flour over dough mixture and remove from bowl and divide in half
Press out half (press - no rolling pin) into a rectangle 9x13" or larger
Spread ¼ cup melted butter and sprinkle with ½ cinnamon sugar mixture
Roll together tightly and divide/cut into 12 rolls.
Place parchment paper on jelly roll pan and spray with oil (or if freezing I just spray a large aluminum pan with cooking spray)
Repeat with other half of dough
Preheat oven to 400 degree
Allow to rise to desired size (I like them large so approx. 20 minutes...but also depends on temperature and humidity of rising location)
Bake for 12-14 minutes at 400 degrees (should look golden brown)
Remove from oven and allow to cool
Frosting:
Place powdered sugar, vanilla, butter and salt into bowl. Slowly mix in the milk until desired consistency. The 6 Tbs is just a middle ground, often times a minimum. I tend to add more milk to get a thinner frosting, but be sure to add just a little at a time so the frosting does not get to runny.
Spread frosting onto both trays of cinnamon rolls and enjoy!
Notes
Parchment paper is not needed on pan when baking, just makes for easier removal of rolls and clean up of pan. To freeze: Cover well and freeze. Thaw overnight in fridge before serving. Heat as desired
Recipe by The Gingham Apron at https://www.theginghamapron.com/1-hour-homemade-cinnamon-rolls/