In a small bowl, combine water, yeast and sugar and let sit until frothy. {about 5 minutes}

Add the salt and vegetable oil and mix well.

In a large bowl, yeast mixture and about 2 cups of flour.

Stir in the remaining flour, 1/2 cup at a time, until dough starts to pull away from sides and is no longer sticky.

Turn out dough onto a floured surface and knead until smooth and elastic.

Place the dough in a greased bowl and cover with plastic wrap.

Let rise for one hour, until doubled in size. {Or if you’re doing this the night before, just place it in the refrigerator and go to bed.}

Preheat oven to 375°F.

Punch down dough and knead on a floured surface until smooth again; set aside.

In a small bowl, combine sugars and cinnamon.

Place butter in another small bowl.

Rip off small pieces of dough {I used like a quarter size} and roll into a ball.

Dip the ball in the butter and then roll it around in the sugar mixture; place on a cookie sheet.

Repeat steps 12 & 13 until you fill your cookie sheet up and then bake for 10-12 minutes.

Do this until all the dough is gone.

Meanwhile, in a small bowl, combine powdered sugar, milk, butter, and vanilla until smooth.

Use a spoon to drizzle your frosting over the cinnamon roll bites.

Serve warm.