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1
For the dough, heat the milk, vegetable oil and sugar in a large saucepan over medium heat; do not boil.
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2
Set aside to cool to lukewarm.
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3
Sprinkle the yeast on top and let it sit on the milk for 1 minute.
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4
Add 8 cups of the flour.
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5
Stir until just combined, cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
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6
Remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour.
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7
Stir thoroughly to combine.
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8
Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
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9
Remove half of the dough.
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10
On a floured surface, roll out the dough into a large rectangle, about 30 by 10 inches, with a long side facing you.
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11
To make the filling, pour 1 cup of the melted butter over the surface of the dough.
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12
Use your fingers to spread the butter evenly.
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13
Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter.
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14
Don't be afraid to drizzle on more butter or more sugar!
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15
Beginning at the end farthest from you, roll the rectangle tightly toward you.
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16
Use both hands and work slowly, being careful to keep the roll tight.
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17
Don't worry if the filling oozes as you work; that just means the rolls will be divine.
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18
When you reach the end, pinch the seam together.
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19
Transfer to a cutting board and, with a sharp knife, make 1 1/2-inch slices.
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20
One log will produce 20 to 25 rolls.
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21
Pour a couple of tablespoons of melted butter into several pie pans or baking dishes and swirl to coat.
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22
Place the rolls in the pans cut-side up, being careful not to overcrowd.
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23
Repeat the rolling-sugar-butter process with the other half of the dough and more pans.
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24
Preheat the oven to 375 degrees F. Cover each pan with a kitchen towel and let rise on the countertop for at least 20 minutes before baking.
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25
Remove the towels and bake for 13 to 17 minutes, until golden brown.
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26
Don't allow the rolls to become overly brown.
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27
While the rolls are baking, make the icing: In a large bowl, whisk together the confectioners' sugar, milk, butter, coffee and salt.
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28
Splash in the maple flavoring.
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29
Whisk until very smooth.
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30
Taste and add more sugar, butter or other ingredients as needed until the icing reaches the desired consistency.
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31
The icing should be thick but still pourable.
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32
While the rolls are still warm, generously drizzle icing over the top.
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33
Be sure to get it all around the edges and over the top.
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34
As they sit, the rolls will absorb some of the icing's moisture and flavor.
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35
They only get better with time -- not that they last for more than a few seconds!
