Apparently it is not nice to post photos of freshly baked cinnamon rolls without sharing the quick and easiest recipe for them ever. I am sorry! This recipe is from Kim and is printed in the latest copy of the BBCC Staff and Faculty Cookbook.
1 ¾ cups warm water
6 Tbs. sugar
½ cup oil
3 Tbs. dry yeast
1 ½ tsp. salt
5 ½ cups flour
Mix water, sugar, oil and yeast. Let stand 15 minutes. Add eggs, salt and flour, mix well. Roll to ½" thickness. Spread with butter, brown sugar, cinnamon and raisins to taste. Roll up and cut in 1 ½" pieces. Place on greased cookie sheet. Let rise 10-15 minutes. Bake at 425° for 12-15 minutes. Cool and frost with vanilla or cream cheese frosting. Makes 24.
NOTES: I use my Kitchen Aid mixer and 6 cups of flour. I've used white and a mix of white and unbleached flour. I use confectioners icing, 2 cups of powdered sugar with enough milk whisked in to desired consistency. You must wait until they are nearly cooled to put this icing on.