1 qt. whole milk
1 c. vegetable oil
1 c. sugar
2 packages (4 1/2 t.) active dry yeast
9 c. all-purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 T. salt
2 cups melted butter, plus more as needed
1/4 c. ground cinnamon for sprinkling
2 c. sugar, plus more as needed
2 lbs. powdered sugar
1/2 c. whole milk
6 T. (3/4 stick) butter
1/4 c. strongly brewed coffee
dash of salt
1 T. maple flavoring or maple extract
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. Set aside and cool to lukewarm. Sprinkle the yeast on top and let it sit on the milk for 1 minute. Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. Remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup of flour. Stir thoroughly to combine. 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. One a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches.
To make the filling, pour 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Add more if desired.
Beginning at the long end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. Some filling might ooze out the side, but that is normal! When you reach the end, pinch the seam together. With a sharp knife, make 1 1/2-inch slices. One log will produce 20 to 25 rolls.
Pour a couple tablespoons of melted butter 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 with the rest of the dough.
Preheat the oven to 375 degrees. Cover the pans with kitchen towels and set aside to rise on the counter top for at least 20 minutes before baking. Remove the towel and bake for 13 to 17 minutes, until golden brown, but not overly brown.
While the rolls are baking, make the icing. In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as desired. The icing should be thick, but still pourable.
When the rolls are done, and while they're still warm, generously drizzle icing over the top. Be sure to get it all around the edges.
*Note...Having step-by-step pictures in her cookbook was very helpful. If you want to see pictures of each step, click this link: http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_.