Cinnamon Scrolls with 3 Glazes

950ml milk

1 cup caster sugar

1 cup canola oil

2 tb dry yeast

8 cups plain flour

1 tsp bicarb soda

1 tsp baking powder

250 g butter, melted

1 cup caster sugar, extra

3 tb cinnamon

Glaze

4 cups icing sugar
leftover melted butter

1/2 cup milk

3 tb maple syrup

1 tb vanilla extract

variations:

Chocolate - add 1/4 cup cocoa powder

Mocha - add 1/4 cup cocoa powder and 1 tb coffee powder

Method

In a large stockpot, add milk, oil and 1 cup of caster sugar.  Scald the mixture (i.e heat until little bubbles appear at edges of the pot) and turn off for about 45 minutes to an hour.

When cooled to a tepid temperature add the yeast, stir well and allow to activate over about 15 minutes.  It should froth up.

Add your 8 cups of flour, yes, I really wrote 8! and stir well.  You might need to massage it a bit with your hands.  Leave in the pot and cover with clingfilm, sit in a warm place for 2 hours or so - it will double in size.

When it has risen, then add the baking powder and bicarb soda and mix well.
Pour out onto a clean, floured surface 

Preheat oven to 190 degrees c

Melt your butter in a small saucepan and then roll out half the dough to make a rectangle-ish shape.  Brush with butter lovingly.  Then sprinkle 1/2 cup caster sugar and 1.5 tb of cinnamon.  Brush your tins or BBQ/pie trays with the butter also. 

Roll up the dough to make a long sausage

Then cut the sausage in 2 inch intervals and place in the trays, leaving a bit of room between them to allow another rise.

Bake for about 15-20 minutes until golden on top.

Whilst it's baking mix your glaze - combine all ingredients and mix well, it's should be a thickish syrup consistency so adjust milk/icing sugar well.

When the scrolls come out of the oven pour the glaze over, as Ree says 'don't be scared to drown them puppies, make sure you get the glaze down the sides and everything'.

If you like to do different types, start with the vanilla, pour over the first batch, then add the cocoa powder for the chocolate glaze, then lastly add the coffee for the mocha glaze.

Cover with aluminium foil and reheat for later if you like!