• Combine warm water, sugar, and yeast in a large mixing bowl. Cover and let yeast dissolve for 10 minutes.
• Add in oil, eggs, salt, and mix to combine. Slowly add in the flour, cup by cup. The dough shouldn't stick to the bowl and should feel tacky to the touch, not sticky.
• Using the dough hook attachment, knead on low to medium speed for 5 minutes, covering the top to keep the heat inside. (Hand Kneading is an option as well.)
• Cover the dough and let it rise for 10 minutes. While the dough is rising, make the cinnamon mixture.
• Roll dough out onto a lightly floured surface into a large rectangle shape.
• Spread the butter carefully over the dough, and then sprinkle the brown sugar and cinnamon mixture over the top.
• Tightly roll the dough into a large log. Mark 16 small even sections before using dental floss to thread and then cut the dough into portions.
• Preheat the oven to 375°
• Lay a sheet of parchment paper over a baking sheet, or spray a baking sheet with cooking spray. Evenly lay out the 16 cinnamon rolls, cover and let rise for 30 minutes.
• Bake at 375° for 15-18 minutes. Let cool for 10-15 minutes before frosting.

Frosting

• Combine butter and cream cheese in a mixing bowl, using a handheld mixer, beat until fully combined. Add in the vanilla, almond extract, milk, salt, mix to combine. Then slowly add in the powdered sugar.
• Place a dollop of frosting onto each of the 16 cinnamon rolls, then use a butter knife, spatula, or the back of a spoon to spread the frosting over all of the cinnamon rolls. Enjoy!