Ingredients:
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
Directions:
Dough
- 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.
- 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.
- 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.
- Place dough in a lightly oiled bowl and cover with plastic wrap. Leave dough to rise until doubled in size, about 1 hour.
Filling
- While the dough is rising, make the filling. In a small bowl combine sugar, cinnamon, salt and melted butter.
- After an hour, punch down dough. Roll out dough on a lightly floured surface into an 18 x 12″”. rectangle. Spread filling mixture evenly over dough. With the long edge facing you, tightly roll up dough in jelly roll fashion. Cut roll crosswise into 12 equal sized pieces.
- Place 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.
- Preheat oven to 375ºF. Remove damp cloth and bake until golden brown and baked through, about 30-45 minutes.
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.
- Pour over warm rolls.
