I found this recipe on Pinterest. Made a couple of changes to make it work better. These are the best cinnamon buns I've ever made. Simple to do with minimal work and turn out fabulously every time.
I mix mine with my mixer in a LARGE bowl, using the paddle attachment (you only need to mix the dough for a few minutes each time-just till it is combined... and wash the attachment after each mixing or it might be difficult to clean).
1Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.
2When the mixture is lukewarm to warm, but NOT hot, sprinkle in Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour. (Cover the bowl with plastic wrap and then wrap the whole bowl in a large towel and let sit on your counter for rising)
3Next, stir together 1/2 cup flour, the baking powder, baking soda, and salt. Add to above mixture and stir till well mixed (a minute or so)
4Sprinkle surface generously with flour and roll the dough into a thin rectangular shape. Brush 1/2 cup SOFT butter on top, then sprinkle a mixture of 1/2 cup sugar and 1 tablespoon of cinnamon over the butter (leave about an inch of the dough clean so that you can seal the roll.
5Preheat your oven to 350 F for a regular oven and 325 F for convection
6Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Grease a 9 x 13 glass baking pan. Using a piece of thread-lay it under the "tube" of dough, bring ends together and pull, and "slice" into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 350 F (or 325 F for the convection oven) for 23-25 minutes or until golden, rotating the pan at the 15 minute mark
7Make an icing with 2 cups of icing sugar, 1 teaspoon of vanilla and a couple tablespoons of milk or 1/2 & 1/2. Just stir this together and pour over hot rolls.
8***IF MAKING AHEAD FOR THE MORNING: Instead of popping them into the oven, just put them straight into the fridge (without the rising after the rolls are prepared for the pan)and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes (set mine on the stove top when the oven was on for baking something else-the glass pan was quite cold), and then pop them in the oven as directed.