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1
For the dough: In a large bowl, microwave the water to be about 110-115 degrees F. If you stick your finger in, it should feel just slightly warm.
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2
Pour in the yeast and stir until it dissolves. Allow to proof.
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3
In the bowl of a stand mixer, combine the rest of the ingredients: flour, graham cracker crumbs, sugar, cinnamon, and oil.
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4
Once the yeast has become foamy and bubbly, pour into the bowl, use the dough attachment, and mix on medium speed until a tacky but not too sticky dough forms. Add flour and water appropriately.
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5
Place dough in a greased bowl and cover with a tamp paper towel or kitchen towel and allow to rise in a warm place. Allow to double in size (takes about 45 minutes to an hour). Meanwhile, prepare the filling.
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6
For the filling: Combine the sugar and cinnamon.
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7
Roll out the dough into a thin rectangle. Brush evenly with the oil. Then sprinkle the cinnamon sugar mixture evenly.
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8
Roll the dough tightly and place the seam side down. Then using floss or a very sharp knife cut into 2 inch sections. Place in a greased pan with a little space in between each. Brush with a little more oil on top. Cover with plastic wrap and set in a warm place to rise for another hour.
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9
Preheat oven to 350 degrees F. Bake for 25-30 minutes or until slightly golden brown. Allow to cool slightly and serve immediately. If you want, you can add frosting (but I prefer none).
