J.J.'s Chocolate Chip Cookie Sweet Rolls

4 c. whole milk
1 c. sugar
1 c. oil
9 c. plain flour
2 pkgs. dry yeast
1 T. salt
1 t. baking soda
1 t. baking powder
1 stick butter, melted
2 t. vanilla
1 c. brown sugar
1/2 c. sugar
1 t. salt
1 1/2 c. chocolate chips or chunks
1 c. chopped pecans, optional
Icing:
8 oz. cream cheese, softened
3 c. powdered sugar
1 stick butter, softened
1 c. whole milk
2 1/2 t. vanilla
3/4 t. salt

Combine milk, oil, and sugar in pan. Heat until very warm, but not boiling. Allow to cool until slightly warmer than lukewarm. Sprinkle yeast over the surface of the liquid, then add 8 c. flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel and allow to sit for 1 hour. After 1 hour, add in additional cup of flour as well as the baking soda, powder, and salt. Mix until combined. Refrigerate dough, covered until you need it. Preheat oven to 375. Spread melted butter in the bottom of 2 pie pans or 1 9x13 dish. Divide dough in half. Store one half in refrigerator for another use. Place the other half on a floured surface. Roll into a large rectangle. Add vanilla to melted butter. Drizzle over rectangle. Spread evenly. Mix sugar & salt. Sprinkle evenly over butter. Do the same with each of the brown sugar, chocolate chips, and nuts. Starting with the side farthest from you, roll dough towards you until it's the shape of a tight log. Pinch the edges to seal. Slice into 1/2-3/4" thick rolls and lay cut side down on sprayed dish. Allow to rise 20 minutes. Bake 15-20 minutes, until golden brown on top. Mix all icing ingredients with a mixer until smooth. Remove rolls from oven and  allow to sit 5 minutes, Drizzle icing over rolls. Be sure to get the icing around all edges and cover the surface so they'll be nice and moist. Sprinkle tops with additional nuts. Serve warm or at room temperature. YUM! Makes 24 rolls.