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 tsp 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 Tbsp 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.