My Cinnamon Roll dough wont rise!!!?!

Make sure your yeast has not expired. Always keep yeast in the freezer. Do not make dough on a rainy day.

Ok. Now, you must mix your yeast with at least 1/2 c warm water and 1 tsp of sugar. Stir til it dissolves then wait til it proofs (bubbly on the top) before adding to the rest of your ingredients. You knead this dough for 10 minutes after bringing everything together. As you knead, you should begin to notice the dough seems to be loosening up. That's when it is ready to rise. make sure you oil the dough in the bowl and cover it with a damp dishtowel and sit it in a warm place to rise. I usually either sit my bowl in a sunny window or I preheat the oven to 200F put the dough in the oven and shut the oven off while it rises.

2 key things to know:
If your dough is not sticky, it will come out dense
If your dough is sticky, it will come out lighter and more tender

If your dough is too sticky, shake some flour on the surface you are kneading it on. Just a little! Or you can butter your hands. Good luck!

Mother's Cinnamon Rolls
Ingredients
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/2 cups warm milk (110 to 115 degrees F)
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon salt
2 eggs
6 cups all-purpose flour
FILLING:
1/4 cup butter, softened
1/2 cup sugar
4 teaspoons ground cinnamon
1/2 cup raisins
1/2 cup chopped walnuts
ICING:
2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
Directions
1.In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add milk, butter, sugar, salt, eggs and 2 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough.
2.Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3.Punch dough down; divide in half. Turn onto a lightly floured surface; roll out each half into a 12-in. x 8-in. rectangle. Spread with butter. Combine remaining filling ingredients; sprinkle over butter. Roll up from a long side; pinch seam to seal. Cut into 12 slices; place with cut side down in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise until doubled, about 30 minutes.
4.Bake at 350 degrees F for 25-30 minutes or until golden brown. Cool in pan on a wire rack. Combine the icing ingredients and drizzle over warm rolls.

make sure your yeast is still good if not they want rise

allrecipes.com

Well, without knowing the exact recipe... it could be a few things. Maybe you're not properly "blooming" your yeast (where you mix it with hot water and let it set a few moments). Maybe your yeast or baking powder are too old to be effective. Maybe the area that you are doing your rising in is not warm enough. Maybe you're kneading your dough too much. If you use fresh ingredients, following the directions for activating the yeast and let your dough rise in a good and warm area you should get nice, fluffy rolls. Also, I'm not sure where you're at, but baking at high altitude levels (like, say, Denver, Colorado - the mile high city) will also affect your process.