Place the flour, yeast and salt in the bowl of a stand mixer with the mixing blade. Add the milk, maple syrup and eggs. Mix on low speed until the dough comes together. Change to the dough hook and knead on medium speed for 10 minutes, until the dough is smooth, elastic and a little sticky.
Turn the mixer to medium low, add the butter, 1 piece at time, keep mixing until all the butter has been incorporated. Turn the dough onto the bench and knead into a ball. Place in a lightly greased bowl, cover with plastic wrap and a clean tea towel and set aside in a warm place for 1 hour or until the dough doubles in size.
Punch the dough down in the bowl to remove the excess air. Turn onto a lightly floured surface and knead until the base is smooth. Turn smooth side down and roll the dough out to a 50cm long x 25cm wide rectangle. Grease the base and sides of a 2cmx30cm(base)roasting pan.
For the raspberry filling, combine the butter, brown sugar and cinnamon in a bowl, mix until well combined. Spread the filling evenly all over the dough, leaving 1cm border along the top long edge. Scatter the raspberries evenly over the butter mixture. Roll the dough up tightly, starting from the long side closest to you. Cut into 12, 4cm thick scrolls. Place into the pan, allowing a little space between each scroll. Cover with plastic wrap and a clean tea towel and set aside in a warm place for 30 minutes to rise.
Preheat the oven 190°C fan forced. Uncover the scrolls and bake for 20-25 minutes or until golden. Stand in the pan for 5 minutes then carefully turn onto a board then, turn upright onto a large tray or serving platter.
For the glaze, combine the Caramilk chocolate and milk in a microwave-safe bowl. Microwave, uncovered, in 10 second bursts, stirring until melted and smooth. Spoon the warm glaze over the warm scrolls. Scatter with extra raspberries and serve.
TipThe scrolls are delicious warm from the oven the day they are baked, but they can be made 4 hours ahead to the end of step 5. The reheat for 10 minutes in 160°C fan forced oven and complete step 6.