Maple Cinnamon Rolls

Ingredients

For the dough:

• ¾ cup warm milk (whole milk or 2% preferred) (110 degrees F)
• 2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)
• ¼ cup granulated sugar
• 1 egg plus 1 egg yolk, at room temperature
• ¼ cup butter, melted (I prefer salted, but unsalted works, too)
• 3 cups bread flour, plus more for dusting
• 3/4 teaspoon salt

Filling:

• 1/2 cup unsalted butter, softened to room temperature
• 1/4 cup Wabanaki Maple Syrup
• 1/4 cup Wabanaki Maple Syrup (replace brown or white sugar)
• 1 Tablespoon ground cinnamon

Maple Icing:

• 1.5 cups confectioners sugar
• 2 tablespoons Wabanaki Maple Syrup
• 1/2 tsp vanilla extract
• 2 tablespoons whole milk

Instructions

1. Warm milk to around 110 degrees F. You can do this by placing milk in a microwave-safe bowl and microwaving it for 40-45 seconds until it's like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk, and melted butter. Mix until well combined. Next, stir in flour and salt with a wooden spoon until a dough begins to form.

2. Place the dough hook on the stand mixer and knead the dough on medium speed for 8 minutes. The dough should form into a nice ball and be slightly sticky. If it's too sticky (meaning it's sticking to the bottom of the mixer), add 2 tablespoons more bread flour. If you don't want to use an electric mixer, you can knead the dough by hand for 8-10 minutes on a well-floured surface.

3. Transfer the dough ball to a well-oiled bowl, cover it with plastic wrap and a warm towel. Allow the dough to rise for 1 hour to 1 ½ hours, or until it has doubled in size. The rising time may vary depending on the humidity and temperature in your home.

4. After the dough has doubled in size, transfer it to a well-floured surface and roll it out into a 14x9 inch rectangle. Spread softened butter over the dough, leaving a ¼ inch margin at the far side of the dough.

5. In a small bowl, mix together Wabanaki Maple Syrup and ground cinnamon. Sprinkle this mixture over the buttered dough, then rub it in gently.

6. Tightly roll the dough up, starting from the 9-inch side, and place it seam side down, making sure to seal the edges of the dough as best as you can. You may need to trim about an inch off the ends of the dough for even rolls.

7. Cut the rolled dough into 1-inch sections with a serrated knife or floss. You should get 9 large pieces.

8. Place the cinnamon rolls in a greased 9x9 inch baking pan or round 9-inch cake pan. (Lining the pan with parchment paper is recommended to prevent any filling from leaking out.) Cover the rolls with plastic wrap and a warm towel and let them rise again for 30-45 minutes.

9. Preheat the oven to 350 degrees F. Remove the plastic wrap and towel and bake the cinnamon rolls for 20-25 minutes or until they are just slightly golden brown on the edges. You want to underbake them slightly so they stay soft in the middle.

10. Allow the cinnamon rolls to cool for 5-10 minutes before preparing the Maple Icing.

11. To make the icing, combine confectioners sugar, Wabanaki Maple Syrup, vanilla extract, and whole milk in the bowl of an electric mixer. Beat until smooth and fluffy. Spread the icing over the warm cinnamon rolls and serve immediately. Enjoy your delicious Wabanaki Maple Cinnamon Rolls!