Here is the recipe:
(this is the recipe cut in half, and it is STILL more than you could ever eat, so beware - you'll either want to half it again, plan on giving them away or freeze them after you roll them up and save them for later)
4 cups warm water
1/2 cup sugar
3 Tbsp yeast
1/2 cup oil
enough flour to make soft dough (approx. 10 cups)
1 Tbsp salt
4 eggs beaten well
Beat eggs and set aside. Put warm water in a large mixer add sugar and sprinkle on the yeast. Let it sit for 10 min. Add oil and some flour. Mix well. Add beaten eggs with more flour alternating and mix well. Add more flour and sprinkle in the salt. Mix adding flour until the dough comes away clean. Put dough into an oiled bowl and roll to coat. Cover with saran or an air tight lid and let raise to double it's size.
Roll risen dough into a rectangle of a desired size. (it may be too sticky to put directly onto the counter, if so consider spreading saran wrap or dough mat of some kind). Spread the dough with butter, spread with brown sugar and sprinkle with cinnamon. Roll dough up and cut into pinwheels (I like to use dental floss for this part) and place on parchment lined baking pan. Let raise until double in size. Bake at 350 about 15 min. Take out of oven just long enough to put *topping on and return to the oven and bake until the topping bubbles all over (time will vary depending on size of pan/rolls).
*Topping: equal parts of whipping cream and brown sugar, stir until mixed completely. Apply to rolls with the back of a large spoon and spread a thin layer on top.
After baking is done apply icing. I prefer a cream cheese icing.
Blend together: 1 pkg cream cheese, softened
1 stick of butter, softened
1/2 tsp vanilla
powdered sugar (add until consistency is no longer runny)
milk (don't add too much or else you'll have to had A LOT of powdered sugar)