Maple Glazed Cinnamon Rolls

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 tbsp Vermont maple syrup

• Baking & Spices

  • 1 tbsp Active dry yeast
  • 3 3/4 cups All-purpose flour
  • 1/4 cup Brown sugar
  • 1 tbsp Cinnamon, ground
  • 1/2 tsp Nutmeg, ground
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 8 tbsp Butter, unsalted
  • 2 tbsp Heavy cream
  • 1 cup Milk

Found on spicedblog.com

Description

Ingredients

• 1 cup milk
• 1 Tbsp active dry yeast
• 3 ¾ cups all-purpose flour
• 1/3 cup sugar
• ½ teaspoon salt
• 2 large eggs
• 4 Tbsp (2 oz.) unsalted butter, diced
• ¼ cup sugar
• ¼ cup brown sugar
• 1 Tbsp ground cinnamon
• ½ tsp ground nutmeg
• 4 Tbsp (2 oz.) unsalted butter, melted
• 1 cup powdered sugar
• 2 Tbsp Vermont maple syrup
• ½ tsp vanilla extract
• 2 Tbsp heavy cream

Directions

• Using either microwave or small saucepan, heat milk until warm. (Note: The milk should only be lukewarm, not hot.)
• Stir yeast into warm milk; let stand for 5 minutes.
• In separate bowl or a countertop mixer, add the flour, sugar and salt. Stir until well combined.
• Add eggs and milk/yeast mixture; stir until well combined.
• Add diced butter to the bowl. (If using a countertop mixer, gradually increase speed to medium.) Knead dough for about 10 min, or until very smooth.
• Grease a large bowl with butter or oil. Place dough in bowl and cover with towel. Let sit in warm spot until doubled in size (~1 hour).
• Fold dough several times and then let sit for 15 more minutes (covered).
• Meanwhile, using a small bowl, make the filling by whisking together sugar, brown sugar, cinnamon and nutmeg. Set aside. (Note: The butter will be used later.)
• On a well-floured countertop, roll the dough into a large square approximately ½” thick.
• Brush the dough with the melted butter. Sprinkle the surface with Filling mixture, but leave a ½” border on all sides.
• Roll dough into a cylinder and press edges to seal.
• Using a sharp knife, cut dough into pieces. (Note: The thickness of each roll is your preference, but Smuggler’s Notch suggests cutting the dough into 8 pieces to create very large cinnamon rolls.)
• Place cut rolls onto a greased baking pan leaving a lot of growing room between them. (Note: I used 2 baking pans for 8 rolls.)
• Cover pan lightly and leave in warm spot until approximately doubled in size. (~40 minutes).
• Preheat oven to 375°F.
• Bake rolls at 375°F until golden brown and puffed up (~15-20 minutes).
• While rolls are baking, combine Glaze ingredients in a small sauce pan. Place over low heat, stirring occasionally, until well combined.
• Once rolls are fully baked, removed from oven and pour warm Glaze over rolls.