Ingredients (makes 16 )

• DOUGH:
• 1 litre milk
• 1 cup vegetable oil
• 1 cup sugar
• 15 grams active dry yeast
• 8 cups flour (plus 1 extra cup for later)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon unsalted butter
• FILLING:
• 1 and half cups melted butter
• 2 cups sugar
• a few tablespoons ground cinnamon to taste
• MAPLE ICING:
• 1 packet (400grams) fine powdered sugar
• 2 teaspoons maple flavoring
• 1/2 cup milk
• 1/4 cup meltede butter
• 1/4 cup brewed coffee
• 1/8 teaspoon salt
• PANS for baking:
• The large disposable cake tin foil pan variety from Coles.

Method

1. DOUGH: Heat milk, vegetable oil and 1 cup sugar over medium heat and set aside and cool. Sprinkle the yeast on top and let it sit on the milk for a minute. Add the flour and stir until just combined then cover with a tea towel and set aside for an hour. After the hour remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour and stir. To make the rolls remove half the dough onto a floured surface and roll the dough into a very large rectangle rolling it very thin.
2. FILLING: Pour 3/4 cup of melted butter over the rolled out surface of the dough. Spread the butter evenly with your fingers and sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle more butter or more sugar! Gooey is the goal. Roll the rectangle very tightly towards you. Don’t worry if the filling oozes out that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished you’ll have one long buttery, cinnamony, sugary, gooey log. Cut into 1.5 centimetre slices, one log will make 20-25 rolls. Pour a couple of teaspoons of melted butter into the bottom of the foil pans. Place the sliced rolls in the pans being careful not to overcrowd (each pan should hold 7-9 rolls). Repeat the rolling-sugar-butter process with the other half of the dough into the other foil pans. Cover all the pans with a kitchen towel and set aside to rise for at least 20 minutes before baking. Remove the towel and bake for 15-20 min til golden. Don’t let rolls become overly brown.
3. ICING While the rolls are baking make the maple icing. In a large bowl whisk the powdered sugar, milk, butter, coffee and salt. Splash in the maple flavoring and whisk until smooth. Taste and add in more maple, sugar, butter, or other ingredients until the icing reaches a good consistency - the icing should be thick but pourable. Remove pans from the oven and immediately drizzle icing over the top, be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time.