In a small bowl, dissolve 2¼ teaspoons of dry active yeast in ½ cup of warm water and set it aside for about 5 minutes until frothy.

In another bowl, mix 1 cup of lukewarm buttermilk with ½ teaspoon of baking soda and let it sit.

In a large mixing bowl, whisk together ¼ cup of granulated sugar, ⅓ cup of vegetable oil, and 1 egg.

Incorporate the buttermilk and yeast mixtures into the large mixing bowl.

In a separate bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of fine salt.

Gradually add the dry ingredients to the wet mixture, mixing until it forms a shaggy dough.

Transfer the dough to a floured surface and knead gently for about 5 minutes until smooth.

Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm area for 15-30 minutes.

While the dough is resting, mix ½ cup of melted unsalted butter, ½ cup of granulated sugar, ½ cup of brown sugar, and 2 tablespoons of cinnamon for the filling.

Roll out the dough into a rectangle about ¼ inch thick and spread the cinnamon filling evenly over it.

Starting from one long side, tightly roll the dough into a log and slice into 1.5-inch pieces.

Arrange the sliced rolls in a greased baking dish and let them rise for about 1 hour.

Preheat your oven to 350°F and bake for 17-20 minutes until golden brown.

Let the rolls cool slightly in the baking dish before icing.

Whisk together 1 cup of powdered sugar and 2-4 tablespoons of whole milk for the icing.

Spread the icing over the warm rolls before serving.