• Heat the milk until lukewarm. Stir in sugar, oil, and yeast.
• Set aside for 5-10 minutes until the mixture is bubbly.
• Whisk in the 2 cups of flour. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
• Mix in the extra 1/4 cup flour, baking powder, baking soda, and salt.
• The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 3 days.

  For easier handling, I like to refrigerate the dough overnight.
• Preheat your oven to 200 C. Butter your baking pan. I used 2 9" pie dishes.
• Sprinkle flour on your work surface and roll out the dough into a large rectangle.
• Brush the dough liberally with melted butter.
• Combine the apples with brown sugar and cinnamon powder and spread evenly over the butter.

  You can also spread brown sugar and cinnamon powder on top of the butter and then top with the apples.
• Starting with the long side of the rectangle, start rolling the dough as tightly as possible. Pinch the seam together and make sure the seam is facing down.
• Cut into 12 slices, and place in your greased baking dish.
• Let the rolls rise for another 15-20 minutes, until puffy.
• Bake for 20-25 minutes until they are golden brown on top and juices from the apples are bubbling.
• Let the rolls cool in the pan for 5 minutes, then pour the cinnamon glaze over the rolls
• Serve warm and enjoy!

Cinnamon Glaze

• Combine all the ingredients for the glaze in a small bowl until the mixture has a thick, pourable consistency.