In a large saucepan combine the milk, vegetable oil, and sugar.

Heat the milk 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 with towel and let sit in a warm place for one hour.

Add in the baking powder, baking soda, salt, and 1 cup flour; stir to combine.

Chill dough for one hour in the refrigerator.

Preheat oven to 375.

Lightly flour your working surface.

Take half of the dough from the bowl or pan and transfer to your working area.

Roll out the dough to a 1/4-inch thickness and shape into a rectangle.

Pour about 1 cup of the melted butter over the shaped dough; spread it evenly.

Sprinkle 1 cup of the sugar over the butter

Sprinkle a generous amount of cinnamon.

Add 1 cup of the chopped pecans on top of the cinnamon mixture.

Beginning at the end farthest from you, roll the rectangle tightly towards you; work slowly, and keep the roll tight.

At the end, pinch the seam together and flip the roll so that the seam is face down.

Pour a little bit of the melted butter into 5 baking pans and swirl.

Take the log and cut 1/2-inch slices.

Arrange the rolls in the prepared baking pans, about 6 or 7 slices per pan.

Brush each roll with a bit of butter, and add sugar and cinnamon on top of each roll.

Cover with towels and let sit for 20 minutes.

Take the other half of the dough and repeat the above steps.

Remove the towels and bake the rolls for 15 to 18 minutes, or until golden brown.

Remove pans from oven and immediately brush each roll with frosting and sprinkle with remaining chopped pecans.

Place the cream cheese and the butter in a mixing bowl.

Beat until creamy.

Gradually add in the powdered sugar; beat until smooth, about 4 minutes.

Pour in the vanilla extract and lemon extract; continue to mix until well incorporated.