Bobby's Cinnamon Rolls

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Cinnamon Rolls
This recipe makes about 2 dozen, and do not pop into the fridge to set, I tried that with the first dozen and the dough layers did not want to separate, it sort of become one big roll.
The best part is that this recipe is eggless so I can even eat it during the fast 
Ingredients for the dough:
1 quart milk.
1 cup oil.
1 cup castor sugar.
2 packets Anchor yeast.
9 cups cake flour
1 tsp baking powder.
1 tsp bicarbonate of soda.
1 tbsp. salt.
Ingredients for the filling:
Melted margarine to brush the pastry.
Cinnamon to sprinkle over the pastry.
White normal sugar to sprinkle.
Ingredients for the maple icing:
900g icing sugar.
½ cup milk.
¼ cup black coffee.
Pinch of salt.
1 tbsp. maple syrup.
Method for the dough:
In a pot, heat the milk, oil and sugar, over a medium heat until the mixture is warm but NOT boiling, do not and I repeat do not allow to boil.
Remove from the stove.
Add the yeast and whisk.
Add 8 cups cake flour and mix till roughly combined.
Cover and allow to rise for an hour, but keep an eye on it as it grows like a monster while it is rising.
Add the baking powder, bicarbonate of soda, salt and the remaining cup of cake flour.
Mix well.
Turn out onto a floured surface and knead until smooth.
Using half the dough at a time, roll out the dough into a rectangle shape.
Brush the pastry with melted margarine all over the top.
Sprinkle cinnamon powder over.
Sprinkle the white sugar over.
Roll the pastry into a roll, like a swiss roll.
Using a sharp knife cut 2cm slices of the pastry.
Line a baking tray with baking powder.
A trick here, take the loose end of the swirl and gently place it under the swirl.
Place your swirl on the baking tray.
Pop into a preheat oven and bake at 180C for 15 – 20 minutes.
While the rolls are in the oven, make the syrup.
Whisk all the ingredients together until smooth.
Once the rolls are baked, remove from the oven and pour the syrup all over the buns.
Sprinkle almond nibblers over the top and dust with icing sugar
Prepared, tried and tested by: Bobby Swanson
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