1. In the bowl of a stand mixer (or you can mix by hand), mix the sugar and oil together. Pour in the slightly cooled scalded milk and mix. Let the mixture sit for a few minutes if it is still pretty hot. You don’t want it to kill your yeast.
2. Add the 4 cups flour and sprinkle the yeast on top of the flour. Mix until the flour is incorporated (but not too much more) and scrape down the sides of the bowl if needed. The dough will be loose and wet-looking. Cover the bowl and let it rest until it looks puffed up and about doubled in size. Depending on the temperature of your kitchen–this will take about 45 minutes to 1 hour.
3. Add the remaining 3/4-1 cup flour, baking powder, baking soda and salt. Mix until the flour is completely incorporated and the dough looks smooth. It does not clean the sides of the bowl but it almost does. Add additional flour only if it is too sticky to handle. You should be able to shape it, but it will be a little bit sticky. Be careful to add just enough flour to make it workable and no more!
4. Scrape the dough into a lightly greased bowl or container, cover, and let rise until doubled, about an hour.
5. On a lightly floured mat or counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle. Spread the softened butter evenly across the top. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle the mixture on top of the butter and lightly pat down.
6. Starting with the long side end, start rolling the rectangle into a log as tight as you can without pulling and stretching the dough. Roll the seam to the bottom and pat the log into an even thickness – it should be about 20 inches long or so at this point.
7. Cut the log into 12 even pieces. Place the rolls on a parchment-lined cookie sheet (half sheet pan), and I like to tuck the loose end of the roll underneath (so they don’t come apart while baking). The rolls should be about an inch apart giving them room to rise. Cover with lightly greased plastic wrap and let rise until almost doubled, about an hour (once again, depending on the warmth of your kitchen–it will take longer if it is cold).
8. Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through. Let cool until warm before frosting.
9. For the frosting, add the cream cheese and butter to a medium bowl. Whip with a handheld (or stand) mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and fluffy.
10. Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature.

To freeze: Let cool completely and then wrap in individual sandwich bags. When ready to eat, remove from bag to plate and microwave on 50% power for 1 minute or so. Perfectly fresh and gooey!!