This recipe is halved from the original recipe by the Pioneer Woman. I used a disposable turkey roasting pan and it fit the majority of the rolls, the rest I put in a cake pan to bake.The original recipe makes approximately 8 round pans worth.
In a medium sized pot pour your milk, vegetable oil and 1/2 cup of sugar. You are then going to scald the mixture, your milk will be ready right before it begins to boil and it becomes foamy around the sides. Take off burner and let sit for at least 45 minutes.
When the mixture is lukewarm add your yeast and let it sit for a minute and you can see the yeast expand. Add four cups of flour and combine. Cover and let rise for an hour.
Add 1/2 cup flour, baking powder, baking soda, and salt and mix together. Now’s the fun part.
On a floured surface, roll out the dough until about 1/4” thick. Take a pastry brush and brush the melted butter on. Spread the sugar out evenly on top of the butter and complete it with a showering of cinnamon.
Starting with the wide end, roll the dough tightly to you. Seal the seams and ends by pinching them. You will then take your pastry brush again and butter the pans you plan to make with. Take a knife and cut the dough into 1” pieces, laying them in the pan. Let rise for another 30 minutes. Bake for 15-20 minutes, until golden brown.
Immediately when you remove them from the oven, pour the frosting over them.
Mix together all the ingredients in a bowl until smooth and pourable.