In a large bowl, mix 1/3 cup sugar, yeast, and oil with warm water until dissolved. Cover and let stand in warm place for 15 minutes. I turned my oven on to warm (170˚), turned it off, then put the bowl inside and set the timer. Sift your flour while you wait.

Blend eggs into yeast mixture. Add salt to sifted flour, then gradually add to yeast mixture to make a very soft dough. Resist the urge to add more flour.

Knead dough for 5 minutes on lightly floured surface, or switch to the dough hook on your mixer and let a machine do the work. Roll dough into rectangular shape, about 1/4 inch thick.

Brush dough with melted butter. Combine cinnamon and sugar and sprinkle over dough.

Roll up dough and slice into 12. Place in a greased 9x13 pan. Let rest 10 minutes.

Bake at 425˚ for 12-17 minutes. You want them to be nice and brown on top--it's easy to under bake this recipe.

You can see how brown mine were when I took them out, and I probably should have let them go another minute or two.

To make glaze, combine the hot water (or milk) and butter with a whisk. Add the powdered sugar gradually, whisking as you go. If you're butter isn't getting incorporated, just stick it in the microwave for a few seconds. Drizzle over the hot rolls and serve immediately! And everyone will love you!