For the dough, heat one quart whole milk, one cup veg. oil, and one cup sugar in a medium sauce pan over medium heat; do not allow to boil. Set aside and cool to lukewarm. Sprinkle two pkgs. of active dry yeast and let sit on the milk for one minute. Add eight cups of flour. Stir until just combined, cover with clean kitchen towel and set aside in a relatively warm place for one hour. Remove the towel and add one heaping teaspoon of baking powder, one scant teaspoon of baking soda, one tblp. of salt, and one cup of flour. Use the dough right away, or place in a mixing bowl and refrigerate for up to three days, punching down the dough if it rises to the top of the bowl.
To assemble the rolls, remove half the dough from the pan. On a floured baking surface, roll te dough into a large rectangle, about 30X10 inches.
To make the filling, pour one cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly.
Generously sprinkle ground cinnamon and one cup of sugar over the butter. Don't be afraid to drizzle on more butter or more sugar.
Now beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes out as you work. When you reach the end, pinch the seam together. When you are finished you'll end up with one long buttery, cinnamony, sugary, gooey log.
With a sharp knife make one and a half, or if you want larger rolls cut two inch slices. One log will produce 15 to 20 rolls. Pour a couple of tablespoons of melted butter (I used cooking spray) into the desired pie pans or baking dishes and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. Repeat this process with the other roll of dough. Preheat oven to 375 degrees. Cover the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 13 to 17 minutes, until golden brown. Don't allow the rolls to become overly brown.
While the rolls are baking, make the icing. In a large bowl, whisk together 2 lbs. of powdered sugar, one half cup whole milk, 3/4's melted butter, 1/4 cup strong coffee, and dash o salt. Splash in one tblp. maple flavoring. Whisk until very smooth. Taste and add more maple flavoring, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. (I didn't add any more of anything and it was just right.) The icing should be thick but still pourable.
When the rolls come out of the oven and are still warm, generously drizzle icing over the top of the rolls. Be sure to get it all around the edges and over the top. This recipe made about four and a half pans of rolls. What you don't eat right away you can freeze.
If I had known that making cinnamon rolls would be so easy I would have tried them years ago. My family loved them and they are so impressed with my baking skills. If you haven't purchased this cookbook, you've got to buy it. All the recipes are delicious and easy as pie. I understand she is coming out with another cookbook . I can't wait.
My first experience with making cinnamon rolls was a good one and I've been asked to make them more often. Who knows, I might become as good a cook as the Pioneer Woman and get my own tv show.