In a medium saucepan, heat the milk, vegetable oil, and sugar over medium heat. Stir until warm but don't let boil. Set aside to cool to lukewarm.

Sprinkle the yeast on top of the milk mixture, letting sit for 1 minute.

Add 8 cups of the flour, stirring just until combined. Cover with a towel and let rise in a warm place for 1 hour.

Take the towel off, adding the baking powder, baking soda, salt, and 1 cup flour. Mix thoroughly.

Split the dough in half. Flour your work surface and turn out one half of the dough, rolling into a rectangle about 30 x 10 inches.

Pour one cup of the melted butter on the rectangle of dough, spreading liberally to cover.

Sprinkle half of the cinnamon and one cup of the sugar over the buttered dough. Spread and mix with a spatula.

Beginning at the edge farthest from you, start rolling the dough towards you. Work slowly, keeping it as tight as possible.

When it is completely rolled, pinch the dough together, forming a seam.

Slide unwaxed, unflavored floss underneath the dough log to slice. You will get about 20-25 rolls from each log.

Spray pans with cooking spray and place sliced rolls inside, making sure not to overcrowd.

Repeat the process with the second half of dough.

Preheat the oven to 375 degrees.

Cover all of the pans with kitchen towels and let rise for about 20 minutes before baking them.

Remove towels and bake for 13-17 minutes, until golden brown. I cooked mine a little longer to ensure all of the dough was cooked through.

While the rolls are baking, make the icing.

In a large bowl, whisk the powdered sugar, milk, butter, and salt. Add the maple flavoring and whisk until the icing is smooth.

Once the rolls come out of the oven, drizzle with icing while they are still warm.