Bake the night before*, and serve for breakfast on a cold, sunny Winter’s day
(as long as you don’t have any strict rules about breakfast being a ‘healthy’ meal).
*Because you need to activate the yeast, and leave the dough to prove twice,
so unless you’re a very early riser (pun intended)…

Based on a half-recipe of The Eff Spot’s Cinnamon Scrolls.

Gather:
For the dough
2 cups milk (skim is fine)
1/2 cup vegetable oil (or extra light olive oil)
1/2 cup caster sugar
7 g dry yeast (1 sachet, or 2 tsp)

4 cups plain flour

Extra 1/2 cup plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tbsp salt

For the cinnamon filling
A bit more flour to coat the benchtop before adding the filling

3/4 cup sultanas/raisins, soaked in warm water and strained
55g melted butter
1 + 1/4 cups brown sugar
1 tbsp cinnamon

For the glaze
250g icing mixture
2 tsp maple syrup
1/4 cup milk (again, skim is fine)
22g melted butter
1 shot espresso (or 1/8 cup brewed coffee)
Pinch of salt

Then:

1. In a medium saucepan, warm the milk, oil and caster sugar together, until just before boiling point. Remove from the heat when it starts to steam and move slightly (but before it bubbles). Leave the mixture until it’s warm but no longer hot (this could take about half an hour).
   …
2. Add the yeast, whisk with a fork to mix in the granules, then leave for about 10 minutes or until it’s frothy and ‘growing’.
3. Transfer the active milky yeast mixture (yuck) to a large bowl, then sift in the 4 cups of flour and stir with a wooden spoon until fully combined.
4. Cover with cling wrap, leaving a ‘breathing hole’ along one edge, and leave in a warm, dark place for an hour, or until the mixture has doubled in size.
   …
5. After an hour, sift in the extra 1/2 cup of flour, baking soda, baking powder and salt. Mix with a wooden spoon until combined.
6. At this point, put the sultanas in a small bowlful of warm water to soak. Once they’re slightly swollen/less dehydrated, strain and place them on some paper towel until needed.
   …
7. Punch down the dough, and knead (in the bowl, or on a floured benchtop) until you’ve got a smooth, supple, soft, slightly stretchy ball of dough.
8. Flour the benchtop (again, if you already kneaded the dough on it), and roll out the dough into a large rectangle, about 1.5 cm thick, with the long edge parallel to the edge of the bench, and the short edge leading away from you.
9. Melt the butter (in the microwave is fine), and brush (or rub) it over the surface of the dough, going all the way to the edges.
10. Mix together the brown sugar and cinnamon, and sprinkle all over the buttered dough, again, all the way to the edges.
11. Evenly sprinkle over the sultanas/raisins, making sure they’re not clumped together.
12. Roll up the dough along the long edge. You should end up with a quite-tightly-rolled log of dough.
    …
13. Butter a very large baking dish (or two square Pyrex baking dishes). Cut the log of dough into about 2cm portions, and place each disc – cut-side down and nestled side by side – in the baking dishes. Leave to prove in a warm place out of the sun for another 30 minutes.
14. Preheat the oven to 200° C. (Hint: ‘Near the oven’ is a good place to put the dough at this point.)
    …
15. After the dough has risen again, pop the baking dishes in the oven and bake for 15–18 minutes, or until the scrolls are dry and evenly browned all over. They should sound hollow when you tap the surface.
16. Remove from the oven and leave in the baking dish to cool.
    
    …
17. When the scrolls are almost at room temperature, in a medium bowl whisk together the icing mixture, maple syrup, coffee, milk, melted butter and salt. The glaze should be smooth and pourable – if it’s not, add more icing mixture or milk as needed.
18. Pour the glaze over the scrolls (still conjoined and in the baking dish(es)), and DO let it pool in the gaps and corners!
19. Serve with coffee, in front of the heater (or a hearth-fire, if you’re so lucky!)

Notes:

These are unspeakably better when served warm. As forewarned, if you want to have them for breakfast that might mean baking (minus the glaze) the night before, and reheating in the oven or microwave before you add the glaze and serve/eat. That said, it won’t do any harm to reheat post-glaze, so you can easily save the leftovers (in an airtight container at room temperature) for afternoon tea (or breakfast the next day). Don’t worry too much if the bread seems to dry out as it cools – the reheating should soften it up again.