Warm the milk slightly, should be blood temperature, (if you put your finger into it) you should feel neither cold nor hot, just right!
In a small bowl add milk to the sugar and stir to dissolve.
Add yeast and stir gently, then let sit in a warm place for 10 minutes.
In a large mixing bowl add the melted butter and lightly beaten eggs.
Tip in the flour and salt, followed by the milk mixture.
Using a wooden spoon mix till dough starts to pull together.
At this point you can put your hand in and knead the dough till it resembles a smooth and homogeneous ball.
Allow the dough to sit in the bowl covered and undisturbed for 2 - 3 hours or until it has double in volume.
Roll the dough out into a large rectangular shape approximately ¼ inch in thickness, brush with butter, scatter over as evenly as possible the sugar, followed by the Ceylon Cinnamon.
Roll up the dough into a firm long sausage shape, cut roll into 1.5 inch pieces
Place into a baking pan lined with parchment paper allowing for a ½ inch gape between each scroll. Prove for 30 minutes to an hour in a warm place (they should double in size.
Set to cook at 175C for 25 minutes, once cooked allow to rest for 5 minutes before inverting onto a cake rack.
Mix glaze ingredients together, if a little thick add a couple of drops of milk.
Glaze the scrolls, by drizzling mixture over the top.
Makes: 10 – 12 pieces
