• In a small bowl, combine water, yeast, and sugar. Set aside for 10 minutes.

  Heat milk in microwave for 2 minutes. Set aside. In a large bowl or heavy mixer combine milk, softened butter, salt and sugar. Mix together until butter is melted. 

  Add eggs one at a time and 3 cups flour. Mix for 2 minutes. Add yeast mixture and 2 cups flour. Mix well. 
  
• Let dough sit for 10 minutes. (If using a standing mixer...now is the time to change to a dough hook!) Continue to mix while slowly adding remaining 2 1/2 cups flour. Dough will start pulling away from the sides of the bowl, but is still quite sticky. Beat 3 more minutes. 

  Coat another large bowl with 2 tablespoons oil. Take dough out of mixing bowl and place in oiled bowl, turning over once to coat each side. Place clean towel over bowl and let raise in a warm spot for 45 minutes. 
  
• After 45 minutes, put dough out onto floured surface. Knead by hand, adding a little flour if needed. DO NOT USE TOO MUCH FLOUR! You want dough to remain very soft! 

  With rolling pin, roll dough into a rectangle shape about the size of a jelly roll pan (11x15 inch) and 1/4-1/2 inch thick.
  
• Melt 1/3 cup butter in microwave for 30 seconds or until just melted. Spread over dough. 
  
• Sprinkle 1/4 cup sugar and 3/4 cup brown sugar over butter. Sprinkle cinnamon on top of sugars. Top with nuts if desired. 
  
• Roll up starting with the long side; pinch seam to seal. Cut into 1 inch rolls (see notes above on how to do this) and place on greased cookie sheet or in 2 9x13 glass baking pans. 
  
• Cover and let rise another 45 minutes. 
  
• Bake at 325 degrees for 16-20 minutes or until lightly browned (Do NOT over-bake). Cool for 10 minutes before frosting. 
  

Cream Cheese Frosting:

• In a medium bowl, beat cream cheese, butter, and vanilla with an electric mixer until smooth. 
  
• Slowly add powdered sugar, mixing constantly, until desired consistency is reached. (you may not need ALL of the powdered sugar) 
  
• Spread over warm cinnamon rolls.