• Mix the milk and the sugar together. Allow 7-8 minutes for the yeast to prove before adding the water. Using only 1 cup of the remaining flour, continue to form the dough. Start combining the ingredients while carefully adding the last cup of flour. The dough should be just a tad sticky. 5-6 minutes of kneading should be plenty to make the dough smooth and springy.
• Coat a big bowl with nonstick frying spray and set aside. Make a dough ball and place it in the bowl, twisting it to coat the entire inside with oil. Allow dough to rise for 1 hour 30 minutes or until it has doubled in size, covered loosely with plastic wrap and placed in a warm area.
• Brown sugar, cinnamon, and raisins or nuts go into making the cinnamon roll filling. Put aside
• Use the cooking spray to coat the pan's bottom and sides thoroughly.
• Lightly dust a large chopping board or countertop with flour. Deflate the dough by punching it. Make a 30x20-cm rectangle out of the dough. Spread 1/4 cup of coconut oil over the dough, stopping at the 1-cm mark on the edges. Toss in the sugar-cinnamon mixture and serve. Roll the dough tightly, starting with the long side. Seal the edge of the dough by pinching it into the roll. Cut the roll into 3-4cm slices using a serrated knife or dental floss. Slices should be spaced about an inch apart in the skillet. Allow dough to rise for around 30 minutes or until it has doubled in size in a warm environment.
• Turn the oven on to 180 degrees Celsius. Place the baking sheet in the oven and bake for 20-25 minutes, or until the top is golden brown. Allow for cooling for a period of five minutes.

Optional Glaze

• In a small bowl, stir glaze ingredients until smooth. Pour glaze over the tops of cinnamon rolls, allowing it to cover the rolls and drip down the sides.