Maple Sugar Cinnamon Rolls
- 2 tablespoons yeast
- 4 tablespoons sugar
- 1/2 cup of warm water
- 3/4 cup of warm whole milk
- 1 teaspoon sea salt
- 1/2 melted butter
- 1 eggs
- 3 1/2-4 cups of unbleached flour
- 2 tablespoons of cinnamon
- 1/2 cup of brown sugar
- 1/2 cup of maple sugar- we use Butternut Mountain Farm
for frosting glaze
- 1 teaspoon pure vanilla extract
- 1/2 cup of butter
- 1/2 cup pure Vermont Maple Syrup - we use Butternut Mountain Farm
Using stand mixer add yeast, water, milk salt and sugar to mixing bowl. Mix slightly and allow the yeast to grow. 2-5 minutes.
Add melted butter and egg. Mix together. Using the dough hook add 1 cup of flour and mix. Allow to sponge up the flour for 5 minutes. Then slowly add one cup of flour at a time mixing until incorporated. Continue to kneed the dough on low for about 5 minutes. The trick with dough is to make sure you don't use too much flour. The dough will be smooth but not too sticky and not too dry.
Spray a baking sheet and place dough into middle of pan then place in oven for 45 minutes to rise and double in size.
While dough is rising mix together the dry ingredients for the filling. Soften the butter in the microwave to the point just before melting.
Once the dough has risen punch it down. Dust counter top with flour and roll dough into a large rectangle about 15 x 20 inches.
Spread softened butter cover the entire surface of the rolled out dough. Sprinkle the cinnamon and sugar mixture over the butter.
Roll dough up. Cut into 2 inch pieces using a piece of bakers twine.
Place on a baking sheet. Allow to rise in a warm place until doubled about an hour.
Bake at 400 degrees for 15-20 minutes until just turning golden brown.