1. Spray two 12-cup muffin tin pans (you’ll need to spray about only about 18-20 of the cups)
2. Soften yeast in the warm water. Set aside
3. In a small saucepan, scald milk and then pour into mixing bowl. Add sugar, oil and salt to the hot milk. Let cool to luke warm.
4. Add egg, 1 1/5 cups of the flour and the softened yeast. Mix well then gradually add the remaining flour 1/2 cup at a time. Add enough flour until the dough pulls away from the sides (the dough should still be slightly sticky). Continue mixing for a few more minutes.
5. Transfer dough to a large mixing bowl that has been sprayed with cooking spray. Cover and let rise in a warm place for 1 hour.

Cinnamon & Sugar:

1. While dough is rising make sugar and cinnamon mixture by combing cinnamon and sugar in a bowl and mixing well.
2. On a lightly floured surface, roll dough into a rectangle (about 20×12). Spread with melted butter and then generously sprinkle with cinnamon & sugar.
3. Starting with long edge, roll jelly roll style, pinching edges to seal. Cut into 1 1/2-inch slices and place into greased muffin tins.
4. Cover and let rise in a warm place for 1 1/2 hours. Bake at 350 for 15 to 18 minutes or until lightly browned. Frost while still warm.

Butter Cream Frosting:

1. In a medium mixing bowl, beat butter until smooth. Add powdered sugar, vanilla and cream. Mix until smooth. Spread on warm cinnamon rolls.