In a microwave-safe bowl, add Canola Oil (1/4 cup), Whole Milk (1 cup), and Caster Sugar (1/4 cup) and microwave for 90 seconds. My mixture comes out at about 110 degrees F (43 degrees C).
Sprinkle with Active Dry Yeast (1 1/8 teaspoon) and let it sit for a minute. Stir and pour into a bowl with All-Purpose Flour (2 cup). Mix just until combined and proof for one hour. The dough will be wet and sticky. Check dough about half way through to make sure the yeast is doing its job.
After the hour has elapsed. Add All-Purpose Flour (1/4 cup) along with the Baking Powder (1/4 teaspoon), Baking Soda (1/4 teaspoon), and Salt (3/4 teaspoon). Drop onto a flour dusted surface and roll out to about one eighth and one fourth inch thickness.
Pour Unsalted Butter (1/4 cup) over rolled out dough. Sprinkle with Caster Sugar (1/3 cup) and dust with Ground Cinnamon (to taste). Use as much or as little cinnamon as you like. Roll the dough up and pinch the ends to seal. Cut into nine equal pieces and place in a greased 8x8-inch dish.
Preheat oven to 375 degrees F (190 degrees C) while the rolls rest.
After about 15 minutes, place rolls in oven and bake for approximately 20 minutes.
While rolls are baking, make the frosting. Place Powdered Confectioners Sugar (1 cup), Maple Syrup (4 tablespoon), and Vanilla Extract (1 teaspoon) into a bowl and whisk. Adjust with sugar and syrup until it is your desired consistency. You could use orange juice or plain milk instead of maple syrup if you prefer. You would want to use more like two tablespoons if you were to use a more liquidy liquid.