In a large bowl (a very large bowl as this makes a big batch), mix 7 tablespoons of granulated sugar, 6 tablespoons oil, and ½ tablespoons of salt. A wooden spoon works fine to mix this part. Add in 4 cups of warm water and mix.

Next, add 4 cups of flour with 2 and ½ tablespoons of instant yeast. At this step, you can use a hand mixer or my favourite- an immersion blender. You want it to be well-blended and bubbly, a couple minutes of blending should do it.

Add the remaining 6 cups of flour one at a time until a soft dough forms. Knead dough for 2 minutes and place a lid on the bowl or plastic wrap. To get a good rise you'll want to place it in a warm place, or a trick we like to do is warming up a towel and placing it over the bowl.* Let rise for 15 minutes.

With oiled hands, punch down the dough to release the air, I like to also flip the dough over so the pretty round side is face up but is not necessary. Also, be sure to grease the bowl. Repeat this step 3 times for a total of 4 in 15-minute increments. When you see the dough rising to the top of the bowl you may want to grease the lid or plastic wrap so the dough doesn't stick.

After the dough has risen for the last round grab golf ball-sized pieces of dough with greased hands and shape them into rolls. To shape them stretch the top of the dough while pinching and sealing the bottom. Place on greased cookie sheets or baking dishes. Cover with a warm towel and let rise until doubled in size-about 30 minutes.

Bake for 20 minutes at 325°F for nonstick pans or 350°F for glass dishes. Optional: brush melted butter on top after baking for extra flavour.

On a lightly oiled surface, roll the dough into a rectangle or square that is about 1 cm thick. Spread room temperature butter all over in a thin layer. (The amounts will vary depending on whether you make dinner buns out of the dough or use all the dough for cinnamon buns. If you used all the dough you may want to divide the dough before rolling because it will be too much if you roll out all the dough at once.)

Sprinkle brown sugar and cinnamon all over the dough until evenly covered. Roll up the long side of the dough tightly. Pinch in the ends. For reference: I used 1 cup of brown sugar and 1 tablespoon of cinnamon for the filling for half a batch of dough, so double it for a full batch. Or measure with your heart!

Cut into slices about 1 inch apart. Place rounds into a greased baking dish. Cover with a warm towel or place in a warm spot to let rise for 30 minutes or double in size.

To make the glaze for the cinnamon buns whisk together ½ cup of brown sugar, ½ tbsp of cinnamon and ⅔ cup of heavy cream. Double if making a full batch. Set aside.

Bake for 10 minutes at 325°F for nonstick pans or 350°F for glass dishes. Pour glaze all over the cinnamon buns and place back in the oven for another 10 minutes.