How to Make Maple Cinnamon Rolls

• Heat whole milk, vegetable oil, and sugar in a pan just until it's about to boil. Remove from heat and let it cool slightly. Sprinkle active dry yeast over the warm mixture and let it sit for 5-10 minutes until frothy.
• In a large mixing bowl, stir in 8 cups of all-purpose flour until combined. Cover with a clean towel and let the mixture sit for at least 1 hour to allow for fermentation.
• Once the dough has rested, mix in the remaining flour, baking powder, baking soda, and salt until fully incorporated, creating a slightly sticky dough.
• Dust a clean work surface with flour, divide the dough into two halves, and roll each portion out into thin rectangles, about ¼ inch thick.
• Spread melted salted butter evenly over the rolled dough. Sprinkle generously with sugar and ground cinnamon, ensuring even coverage.
• Starting from the long side, roll the dough tightly into a log. Pinch the edges to seal and slice into ¾ to 1-inch thick pieces.
• Place the sliced rolls in buttered baking pans, ensuring they're snug but not overcrowded. Cover and let rise for 20-30 minutes until doubled in size.
• Preheat your oven to 375°F and bake the rolls for 15-18 minutes until they are lightly golden brown on top.
• In a mixing bowl, whisk together powdered sugar, maple flavoring, whole milk, melted butter, brewed coffee (if using), and salt until smooth and creamy.
• Once the rolls have cooled slightly, generously drizzle the maple-coffee frosting over the warm rolls so it seeps into the crevices.