Dissolve the sugar in the milk. In a large saucepan, combine the milk, vegetable oil, and sugar. Heat the mixture over medium heat, but do not boil. Set aside and let cool.

Sprinkle the yeast over the milk mixture and let sit for a minute.

Add 8 cups of flour to the yeast mixture; stir to combine.

Cover the bowl with a clean towel and let it rise in a warm place for one hour.

Add the baking powder, baking soda, salt, and 1 cup of flour. Stir to combine.

Chill the dough for one hour in the refrigerator.

Preheat the oven to 375°F.

Lightly flour your working surface. Roll out half of the dough to 1/4-inch thickness into a rectangle.

Pour about 1 cup of melted butter over the dough; sprinkle with 1.5 tablespoons of cinnamon, 1 cup of chopped pecans, and 3 cups of granulated sugar.

Starting at the long end, roll the dough tightly into a log. Slice into 1/2-inch pieces.

Place slices in a greased baking dish. Let rise for 20 minutes covered with towels.

Bake for 15-18 minutes or until golden brown.

Prepare the frosting by beating cream cheese and butter until creamy. Add powdered sugar, vanilla, and lemon extract until smooth.

Drizzle frosting over warm cinnamon rolls before serving.