These buttery soft and pillowy cinnamon rolls covered in maple icing will absolutely melt in your mouth. They are a labor of love that is 100% worth it!
Whisk together the milk, vegetable oil and sugar in a pan. Over medium-high heat scald the mixture (heat to where it's just about to reach the boiling point. At this point, small bubbles will start to appear around the edges.). Turn off heat (keeping pan on burner) and leave to cool 45 minutes to 1 hour.
After an hour or so when the mixture is no longer hot, instead lukewarm, sprinkle in both packages of yeast (if measuring from a jar instead of packets you’ll need 4 1/2 tsp). Let sit for a moment to absorb in the milk mixture.
Transfer milk mixture to a stand mixer bowl and add 8 of the 9 cups (reserving the last cup for later) of flour. Using the hook attachment of your stand mixer incorporate flour together. If you’d rather mix by hand, depending on how much room you have you can keep everything in the same pot and mix in flour with a wooden spoon until well incorporated. Cover and let rise for at least an hour.
Dough should be nearly doubled in size after rising for at least an hour. Punch down to release the air. Mix in remaining cup of flour, baking powder, baking soda and salt. Stir mixture together.
Sprinkle rolling surface generously with flour.
Divide dough in half. Using one half of the dough form a rectangle. Roll thin, maintaining a general rectangular shape (as best you can).
Drizzle 1/2 to 1 cup melted butter over the dough.
Sprinkle 1 cup of sugar over the butter (the other cup that has been measured will be for the other half of the dough). Generously sprinkle cinnamon.
Starting with the longest side roll dough tightly. Pinch the seam of the roll to seal it. Cut the rolls approximately ¾ to 1 inch thick. This can be done with a serrated knife if you find that easier but I prefer dental floss.
Spread around 1 tbsp. of melted butter (could be slightly more) in the baking dish of your choice. If using a 9x13 you will be able to arrange 12-15 rolls depending on the size of your rolls. If using a disposable round foil pie pan you should be able to get seven rolls to a pan. If using a disposable square foil cake pan you should be able to get 9 rolls to a pan. Lay them in the buttered pans.
Let the rolls rise for 20 to 30 minutes. Repeat this process with the other half of the dough. Once the rolls have risen slightly (be careful not to over-rise your rolls) they are ready to bake.
If you’re giving the rolls as gifts you can at this point refrigerate to bake later, or remove plastic wrap and bake to give fresh hot rolls. Preheat oven to 375F. Bake about 15 to 18 minutes until golden brown.
Whisk everything together until smooth. The consistency you’re looking for is thick but pourable. Generously drizzle over the warm rolls to serve immediately.
Adapted from The Pioneer Woman