Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and let it sit til room temperture - about an hour. Sprinkle in both packages of Active Dry Yeast. Let sit for a couple minutes Then add the 9 cups of self rising flour. Stir mixture together. Cover and let rise for 2 hours in a warm place.
Sprinkle rolling surface generously with flour. Take half the dough and roll into a large, long rectangle. Drizzle ¾ to 1 cup melted butter over the dough. Sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Begin rolling the dough from the long end into an extremely long roll. Try to keep the roll pretty tight, & pinch the seams when done to hold it together.
Pour a tablespoon or two of melted butter into your baking dish. I use 4 large baking dishes. Cut your rolls 1 - 1.5 inches thick and lay them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for about 30 minutes, then bake at 375 until light golden brown, about 16 to 18 minutes.
For the icing, whisk together all ingredients listed and mix until smooth. Generously pour over the warm rolls.