Mouth-watering

My friend Jyl made me these cinnamon rolls & told me I could copy her recipe here.
They are to die for - the best I have ever had, bar none.
Jared agrees, and wants me to make some tout suite...
Thanks, Jyl.

The Perfect Cinnamon Roll

2 1/2 c. water warm (about 115-120 degrees F)

1/4 cup vegetable oil

1/4 cup butter or margarine

3 Tbsp powdered eggs + 9 Tbsp water or 3/4 cup eggs (you don't have to mix the powdered eggs and water together just add them to the bowl)

1/2 c. powdered milk

2 Tbsp yeast

1 c. sugar

1 Tbsp salt

7 c. flour

1. Mix the water, yeast and sugar in the mixing bowl. Let sit five minutes. Add the powdered milk and flour. DON'T MIX. Add the butter, oil, powdered eggs, 9 tbsp water and salt. Mix with a dough hook on medium speed for 10 minutes.

2. Put in an oiled bowl and let rise for at least one hour until it has doubled in size.

3. While dough is rising make the filling.

Filling

1/2 cup brown sugar

1/2 cup granulated sugar

1 Tbsp cinnamon

1 cup raisins (optional)

1/2 c. butter melted

Mix together the sugars and cinnamon.

4. Roll the dough out into a rectangle. Brush with the melted butter. Sprinkle with the cinnamon and sugar, leaving a 1/4 inch edge around the whole border. Roll up length wise. Cut into 12, 16 or 18 rolls.

5. Place rolls on a greased cookie sheet. Let rise 30 minutes or until it doubles in size. Bake 350 degrees for 12-20 minutes depending on how big the rolls are. You will know when they are done, when there is a hint of golden brown on top. You never want to over bake cinnamon rolls. It is better to under bake them then over. Other wise the middle piece will not be yummy and gooey.

6. Let cool 5 minutes and frost with half of the frosting. Let cool all almost all the way and frost with the left over frosting.

Frosting

6-8 Tbsp evaporated milk

1 tsp vanilla

3 cups powdered sugar

1/2 c. butter, softened

Mix everything together. You want it to be creamy not runny.

Hints:

1. There are two ways to make these overnight. The first is once you have mixed the put in in a well greased bowl, cover it with plastic wrap and put it in the fridge overnight. The next day take it out, let it rise to double its size (this will take longer since it is so cold) and finish with the rest of the steps.

2. The second overnight recipe is to make it up to the point were you put it on the cookie sheet. Once you have shaped the rolls and placed them on the cookie sheet cover them in plastic wrap and place them in the fridge. The next morning take them out and let them proof until they have doubled about 30-40 minutes and bake as instructed.

3. If you want a fast way to proof you bread. While you are mixing the dough turn the oven on to 200 degrees F. Once the dough in made cover it and put it in the oven. Turn the oven off immediately after you close the door and let rise 30-40 minutes until it is doubled in size.

4. If you would like your cinnamon rolls to look like the picture below cut the dough into one inch pieces and place them in a well greased muffin pan. Bake 10-15 minutes.