Giant Cinnamon Rolls

1. Mix yeast, water and honey and add 1/2 cup flour to feed the yeast. Mix lightly and let it sit for a few minutes. 2. Stir in the oil, egg, and salt. Mix. 3. Add the vital wheat gluten (if using) and the flour, a cup at a time, using somewhere around 6 cups flour, give or take, depending on the weather. You want a soft, slightly sticky dough that pulls away from the sides of the bowl, but not stiff. 4. Turn your mixer on and knead the dough. Knead for 10 minutes! The kneading is the key. 5. Place dough into an oiled bowl, cover with a damp tea towel, and let rise for about 30 minutes. 6. On a lightly floured surface, roll out dough into a long rectangle. 7. Spread 1/4 cup of softened butter over top to within an inch of one long edge. 8. Mix the sugar and cinnamon, and sprinkle the mixture over top. 9. Roll dough and pinch seam to close. 10. Cut the roll into 12 slices and place 3 across and 4 down on one large greased cookie sheet. 11. Cover the pans and let rise until doubled. 12. Bake @ 375* F till done. Check on them @ 20-25 minutes, as they are done when lightly browned. Let cool in pan.