Mix and let rest: 2 Tablespoons fresh yeast, 2 Tablespoons sugar and 2 cups warm water.
Add: 1 cup melted butter, 6 beaten eggs (not ice cold eggs), 1 1/2 teaspoons salt, and 1 cup sugar.
Stir in: 9 cups flour (best if done by hand and not with a mixer. DO NOT KNEAD. Cover and let rise until double in size. Push air out with fists, and again let rise until double in size. *It is a good idea to coat the bowl lightly with cooking spray first to avoid dough sticking to the sides.
Divide dough into four equal parts.
Roll each part into a rectangle. Try not to work your dough too much or it will get tough.
Once dough is rolled out, brush dough with soft butter and a pastry brush.
Sprinkle generously with cinnamon and brown sugar to cover the butter layer.
Start at the wide side of your rectangle and roll into a log. Try to pinch the seam shut.
Take a piece of thread and cut dough into generous one inch slices.
Cover a baking sheet with wax paper. Lay out your cinnamon rolls and flash freeze. (It only takes about 30-60 minutes.)
Once rolls are flash frozen you can take them off your baking sheet and store in freezer ziplock bags!
If not freezing your rolls and wanting to cook them right away, let rolls rise until double in size, then cook at 375 for 7-10 minutes or until barely golden.
How to Bake the Rolls from Frozen:
Arrange frozen rolls two inches apart on a greased baking sheet or 9x13 cake pan. Cover with plastic wrap coated with cooking spray (don't wrap tightly, just lay lightly over the top of your rolls).
Pull out your frozen frosting to start thawing.
Place pan in a warm place and let the rolls rise until double in size. Bake at 375 degrees for seven to ten minutes or until barely golden brown.
Frost rolls after they have cooled just slightly.
Note: I recommend pulling out your rolls and sticking them in the fridge over night to decrease your rising time.