From My Kitchen

Cinnamon Rolls:  (never use a metal pan, metal bowl, or metal spoon)

In a pan, scald 2 cups whole milk (heat until it is about to boil - then remove from heat).
Add 1/2 cup vegetable oil and 1 cup sugar to hot milk.  Stir until the sugar is dissolved.
Move to the side and allow to cool until luke warm (about 30 mins.) Pour milk mixture into a plastic container.

When milk mixture is luke warm, add 1 package of rapid rise yeast. Let sit one minute. Stir with a bamboo or plastic spoon. Add 4 cups of all purpose flour. Stir until mixed well.

Cover and let rise one hour.

Add 1/2 cup flour, 1/2 tsp. baking powder, 1/2 tsp. baking soda. and 1/2 tsp. salt. Stir this into the dough that has been rising. Do not over stir.

Cover.  You have 2 options - put in fridge til morning and then finish (I have never tried this one.)
or let rise.  I usually heat my oven for about 5 minutes and then turn it off.  I place the covered container in the slightly warm oven and leave for about 3 or 4 hours.

If dough starts to rise out of the bowl, punch it down and cover again.

Ready to move to next phase:

Put wax paper down on table or large working area.  Sprinkle with flour.  Take 1/2 of the dough out of the bowl.  I use my hands and mash down and out to form a rectangle on top of the floured surface.  Melt one stick of butter.  Pour melted butter on top of dough.  Use just enough to make sure it is covered well.  Sprinkle cinnamon on top of melted butter - about 5 tablespoons (more or less - depending on how much you like cinnamon).  Sprinkle sugar on top - about 3/4  - 1 cup.

Roll the dough carefully.  I start on the long side of the rectangle and roll toward the other side.  You may have to carefully lift the dough (as you roll) to keep the butter, cinnamon, and sugar from running off the dough. 

Place parchment paper on a baking pan or in a cake pan.  Use a knife and cut the rolled dough into sections (about 1and 1/2 inches long).  Place the cut sections - standing up so you can see the swirled dough on the parchment paper. 

Repeat with the other 1/2 dough.

Top with melted butter to make sure each section is damp.  Place back into a slight warm oven and allow to rise again for about 30 minutes.

Cook at 400 degrees for 15 - 25 minutes - until done.  Do not overcook, but make sure center is done.

Icing:
1/2 bag powdered sugar, 1 tsp. vanilla flavoring, 1/4 cup milk, 1 tbsp. melted butter, (optional: 1 tbsp. brewed coffee).  Pour over the warm cinnamon rolls just after removing them from the oven.  I usually make extra icing. * I have never added the coffee.