Pioneer Woman's Cinnamon Rolls

I mentioned making PW's cinnamon rolls on Facebook a few weeks ago and some of you asked me for the recipe.  Here is my modified version (I halve her recipe and roll them differently).

Pioneer Woman's Cinnamon Rolls
Original Recipe HERE

• 2 cups Whole Milk
• 1/2 cup Vegetable Oil
• 1/2 cup Sugar
• 1 package Active Dry Yeast (or 2 1/4 tsp)
• 4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
• 1/2 teaspoon (heaping) Baking Powder
• 1/2 teaspoon (scant) Baking Soda
• 1/2 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 1/2 cup Sugar
• Generous Sprinkling Of Cinnamon

• MAPLE FROSTING:
• 1/2 bag Powdered Sugar
• 1 teaspoon Maple Flavoring
• 1/4 cup Milk
• 1/8 cup Melted Butter
• 1/8 cup Brewed Coffee
• dash of salt

Preparation Instructions (takes about 3 hours from start to finish)

Mix the milk, vegetable oil and 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 the Active Dry Yeast. Let this sit for a minute. Then add 4 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1/2 more cup of flour, the baking powder, baking soda and 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 overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 cup melted butter over the dough. 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. Next, pinch the seam of the roll to seal it.
Spread 1-2 tbsp butter in a 9x13 cake pan. Then begin cutting the rolls approximately 1 1/2 - 2  inches thick (dental floss works great for cutting the rolls, just slide it under the roll and cross it on the top to pinch off the rolls) and lay them in the buttered pan.
Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

For those who aren't coffee drinkers, you can substitute milk for the coffee and they still come out yummy!  If you have a husband like mine, skip PW's frosting recipe and make cream cheese frosting for the top :)