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2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 pkg active dry yeast
4 1/2 cups plain flour
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp salt
1 cup melted butter
1/2 cup sugar
sprinkling of cinnamon
Mix the milk, oil and sugar in a pan; bring it to a scald, turn it off and let it cool to lukewarm. Add yeast, let that sit a bit, then add 4 cups of the flour. Stir that together and let it rise for an hour.
Add ther remaining flour, baking soda, baking powder, salt, and mix well. Cover the dough and keep in the fridge until you are ready to use it.
Roll the dough out thin on a floured surface, in a rectangular shape. Spread butter over all, and a generous sprinkle of cinnamon. Roll the dough from the long end, seal the edges when you get a tight roll, and cut it into rounds. Lay the rounds in buttered cake pans (this is about 3 pans) and let rise 30 minutes or so, then bake in a 400 oven for 15-18 minutes (or freeze until you need them).
The frosting is what makes this. Just stir all of this together until smooth:
1/2 lb powdered sugar
1 tsp maple flavoring
1/4 cup milk
2 tbsp melted butter
2 tbsp leftover coffee
Pinch of salt
Pour the icing over the warm rolls and let it set.