Maple Cinnamon Rolls

Dough

• ¾ cup warm milk
• 2 tsp active dry yeast
• 1 tsp + 1/3 cup packed brown sugar
• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp maple extract
• 3 tbsp unsalted butter, melted and cooled
• 1 egg

Filling

• 3 tbsp unsalted butter, melted
• 1 cup granulated maple sugar
• 1 tbsp cinnamon
• ¼ tsp salt

Glaze

• ¼ cup butter
• ¼ cup 35% cream
• ¼ cup maple syrup
• 1 cup granulated maple sugar

Dough

1. In the bowl of a stand mixer combine warm milk, yeast and 1 tsp brown sugar. Let stand for 10 minutes until the mixture is frothy.
2. Next, in a separate bowl combine flour, remaining sugar, salt and cinnamon. To the yeast mixture add the egg, butter and maple extract. Mix well to combine.
3. Add flour mixture to yeast mixture. Mix well until dough is smooth and pulls cleanly away from the bottom and sides of the bowl, about 5 minutes.
4. Then, place the dough in a lightly oiled bowl and cover with plastic wrap. Leave the dough to rise until it has doubled in size for about 1 hour.

Filling

1. While the dough is rising, make the filling. In a small bowl combine sugar, cinnamon, salt and melted butter.
2. After an hour, punch down the dough. Roll it out on a lightly floured surface into an 18 x 12″ rectangle. Then spread the filling mixture evenly over dough. With the long edge facing you, tightly roll up dough in jelly roll fashion. Cut the roll crosswise into 12 equal sized pieces.
3. Place the rolls in a lightly oiled 12″ cast iron pan. Cover with a damp cloth and let rise until it doubles in size, 30 to 40 minutes.
4. Preheat oven to 375ºF. Remove damp cloth and bake until golden brown and baked through, about 30-45 minutes.

Glaze

1. Lastly the glaze! In a small pot over medium heat combine all glaze ingredients. Bring to a boil then reduce heat to low and simmer for 3 to 5 minutes, until glaze is sticky and thickened.
2. Then pour over warm rolls and enjoy!