For dough, heat milk, vegetable oil and sugar in a medium saucepan over medium heat; do not allow to boil. Set aside and cool to lukewarm. Sprinkle yeast on top and let it sit on the milk for 1 minute. Add 8 cups of flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove towel, and add baking powder, baking soda, salt and remaining 1 cup flour. Stir thoroughly to combine.

To assemble rolls, remove half the dough from bowl. On a floured baking surface, roll dough into a large rectangle, about 10×30 inches.

To make filling, pour 1 cup of melted butter over surface of dough. Use your fingers to spread butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of sugar over butter. Beginning at the far end, roll rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. When you reach the end, pinch seam together and flip roll so that seam is face down. Transfer roll to a cutting board, and with a sharp knife, make 1-inch slices. Pour a couple of tsp. of melted butter into desired pans and swirl to coat. Place sliced rolls in pans, being careful not to overcrowd. Repeat steps 3-6 with the other half of the dough. Preheat oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 min. before baking. Remove towel and bake for 13-17 min., until golden brown. Don’t allow rolls to become overly brown.