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Dissolve yeast and sugar in warm water. Add oil, salt and eggs. Stir in flour gradually. Knead until smooth. Let rise until double in bulk. Form dough in rectangle. Let a stick of butter come to room temperature. Spread this onto the dough, Shake on cinnamon and sugar till you think you are putting on too much. Then roll and use thread to cut cinnamon rolls to the desire width. Place in a greased pan (9 x 13, or jelly roll pan whatever you desire). Let rise in warm place until almost double in size. Bake at 350 degrees for approximately 20 - 30 minutes or tops are golden and inside is not doughy.
Variation- You can add nuts, brown sugar or raisins to the rectangle before you roll them, if you desire. I usually use white sugar and cinnamon only, but be generous.
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