Adapted from The Pioneer Woman Cooks
4 cups whole milk
1 cup vegetable oil
1 cup sugar
2 packages Active Dry Yeast
8 cups all-purpose flour, plus 1 cup extra flour, separated
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 tablespoon salt
1 1/2 cups melted butter
1/4 cup ground cinnamon
1 1/2 cups sugar
1 lb. powdered sugar
1/4 cup whole milk
1/2 stick butter--4 tablespoons
3 tablespoons strongly brewed coffee
1 1/2 teaspoons maple extract
Measure 4 cups of milk into a large pan. Add 1 cup vegetable oil and 1 cup sugar. Scald the milk mixture. Heat it until just before it boils, and remove from heat and let it cool for about an hour or so until it's lukewarm.
When the milk is lukewarm add the yeast packages and let it sit for a minute or two. Add the 8 cups of all-purpose flour and stir mixture until combined. Cover dough with a clean dry kitchen towel and let the dough rise for at least an hour. After the dough has risen, add the extra cup of flour with the salt, baking powder and baking soda. Stir until well combined.
Butter the baking pans you'll be using with some of the melted butter.
Divide the dough into four pieces and roll it out into a large rectangle. Spread a generous layer of melted butter onto the rectangle. Sprinkle generously with cinnamon and then sugar.
Starting with the long end away from you, roll the rectangle into a log, keeping it tight, then pinch the seam closed to seal the log. Cut into 1 1/2 inch pieces and lay into pans. Cover with a clean kitchen towel and let them rise for 30 minutes before baking.
Bake at 375ºF for 15 to 20 minutes or until light golden brown.
Mix icing to a thin consistency that allows pouring, and drizzle over warm cinnamon rolls.