The Best Cinnamon Rolls Ever

I have made this recipe so many times now and it really is the best recipe.  I have adapted it a bit from the pioneer woman's by putting brown sugar and karo syrup in the filling and cream cheese frosting on top.  I guarantee you will love these warm, ooey, gooey, rich and comforting frosted cinnamon rolls!

The Pioneer Woman

1 quart Whole Milk (thats 4 cups)
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 Tablespoon Salt
1 cup Melted Butter (not margarine)
2 cups brown sugar
Generous Sprinkling Of Cinnamon
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 both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 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 more cup of flour(sometimes I do a little less than a cup because the stickier the dough the better they turn out), 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 half 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 cup brown sugar over the butter followed by a generous sprinkling of cinnamon. Sometimes I will even lightly drizzle karo syrup over the sugar and cinnamon, it gives it an extra gooey, caramelized flavor.  Make sure not to drizzle to much though or it gets really messy and ends up all over your pan during cooking process.
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.
Grease 2 cookie sheet pans. Then begin cutting the rolls with a sharp knife or with floss, approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

Cream Cheese Frosting:
1- 8 oz. brick Philadelphia cream cheese, softened (yes brand matters)
1/2 c. butter softened
2 lb. bag C&H powdered sugar (brand matters here as well)
2 tsp. vanilla
couple tbls. milk to desired consistency, I like mine thick enough to spread nicely

Mix all ingredients with hand mixer and frost rolls.  These are great warmed in the microwave.

You may freeze rolls with or without frosting.