• Heat milk, canola oil, and ½ cup sugar in a medium saucepan over medium heat until it's just about to come to a boil. Take the saucepan off the heat and let it cool for about 10 minutes.
• Pour mixture into a large bowl and sprinkle the yeast over it. Let sit for one minute.
• Add 4 cups of flour and mix together until just combined. Cover with a dishtowel, sit in a warm spot, and let rise for about an hour.
• Remove towel and add salt, 2 teaspoon ginger, baking powder, baking soda, and remaining ½ cup of flour to the bowl and stir to combine.
• On a lightly floured surface, roll the dough into a large rectangle, about 24×12 inches (if you don’t have enough space, you can cut the dough into two halves and do this in two batches).
• Melt butter and pour almost all of it over the dough (saving about ¼ cup).  Generously sprinkle brown sugar, remaining ¼ cup granulated sugar, and remaining 1 ½ tablespoon ginger over the butter.
• Starting at the end farthest from you, roll the dough tightly toward you. Pinch end seams together. Cut the dough into 1-inch slices with a sharp knife.
  
• Pour remaining butter into 2 9-inch pie dishes or tins. Place 7 or 8 rolls into each dish, being careful not to overcrowd. The rolls expand as they rise more. Cover the dishes with a dish towel, place in a warm place, and let them rise for about 20 minutes.
• While the rolls are rising, pre-heat oven to 375 degrees.
• Bake for 17-21 minutes, until the rolls are turning golden at edges.
• Immediately drizzle eggnog glaze over the top of rolls and serve warm.

Eggnog Glaze

• In a medium bow, whisk confectioners' sugar, eggnog, and nutmeg together.