In a large pot, whisk together the milk, vegetable oil, and sugar. Scald the mixture (heat until just about to boil), and then turn off the heat. Let cool 45 minutes to an hour. When the mixture is lukewarm, whisk in the yeast and let it begin to dissolve. Stir in 4 1/2 cups of the flour, and then cover and let rise at least an hour.
Next, add in the baking powder, baking soda, and salt. Turn out on to a floured surface and gently knead in the extra cup of flour. Form the dough into a rough rectangle and roll thin, maintaining the rectangular shape. In a small bowl, add the nutella. Cut the butter into chunks and then add it to the bowl as well. Microwave on low heat just until the butter melts. Stir until smooth.
Spread the nutella and butter mixture over the rolled out dough and follow with a sprinkling of cinnamon.
Starting at the opposite end, begin rolling the dough toward you, keeping it as tight as possible. Pinch the seam to seal it at the end. It’s okay if some of the filling oozes out.
Spray three eight inch round foil cake pans with cooking spray. Cut the rolls approximately 3/4 inch to 1 inch thick, and lay them in the pans. Let rise 20-30 minutes.
Preheat the oven to 375 degrees and bake the rolls 15-18 minutes or until light golden brown. To make the glaze, mix together the powdered sugar and milk and stir until smooth; it should be thick. Split the glaze between the three pans and generously drizzle it over the warm rolls.