Pioneer woman Cinnamon Rolls

Mix 2 cups of whole milk, 1/2 cup of vegetable oil, and 1/2 cup of sugar in a pan. "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour.
When the mixture is lukewarm to warm, but NOT hot, sprinkle in 1 package Active Dry Yeast.
Let this sit for a minute so the yeast gets all warm and moist and happy.
Then add 4 cups of all-purpose flour.
Stir mixture together. Cover and let sit for at least an hour.
Now add 1/2 cup of flour...1/2 heaping teaspoon baking powder...
And 1/2 teaspoon baking soda and 1/2 heaping tablespoon of salt. Stir mixture together. At this point, you could cover the dough and put it in the fridge until you need it---overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.Sprinkle surface generously with flour.
Take the dough and form a rough rectangle.
Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out.Now drizzle 1 to 21 ¼ cups melted butter over the dough. Don't be shy; lay it on thick, baby. You know you want it.Now sprinkle 1/2 cup of sugar over the butter...
followed by a generous sprinkling of cinnamon.Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Some of the butter/sugar/cinnamon mixture may ooze out toward the end, but that's no big deal.
Next, pinch the seam to the roll to seal it.
Spread 1 tablespoon of melted butter in 3 round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. This recipe makes approximately 3 pans of rolls.Let the rolls sit for 20 to 30 minutes to rise, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.