Cinnamon Rolls with Maple Glaze

Dough

600g all purpose flour (5 cups)
100g granulated sugar (1/2 cup)

1 1/2 tsp salt
1 tbsp instant or active yeast
180 ml warm milk (1/2 cup), can use a milk alternative like soy
120 ml warm water (1/2 cup)
2 whole eggs
1 egg yolk
1 1/2 tsp vanilla extract or paste

85g unsalted butter, softened room temp (6 tbsp)

Filling

85g unsalted butter, softened room temp (6 tbsp)
100g brown sugar, packed (1/2 cup)
100g granulated sugar (1/2 cup)
3 tbsp cinnamon

Instructions

In the bowl of a stand mixer fitted with a dough hook, combine all dough ingredients (except butter). **If you do not have a stand mixer a hand mixer with dough hooks works as well. Mix on low to combine until all ingredients are fully incorporated.

Cover the bowl and let sit for 20-25 minutes.

With the mixer running on low, add the softened butter 1 tbsp at a time. Continue mixing/kneading for another 5-8 minutes until fully incorporated and the dough is smooth, soft, and slightly tacky/sticky. Do not want it to be slack, messy, or wet.

Transfer dough to a large oiled bowl, cover, and let rise. Begin checking dough after 1 hour. Dough needs to double in size which depending on temps may take around 2 hours for some.

>>>Hack: place dough in a 9x13 or similar pan to rise. Then when it's risen it is already in a rectangle shape to make shaping easier!

Here's a Facebook Video https://www.facebook.com/share/r/19XXv3vDCV/?mibextid=wwXIfr

Lightly flour or oil your work surface and roll the dough into a large rectangle. Aim for an even thickness across the entire square to ensure uniform rolls, 1/4 to 1/3 inch thickness is ideal.

Spread the softened butter evenly over the dough. Sprinkle the filling mixture (brown sugar, granulated sugar, and cinnamon) evenly over the butter.

Starting from one edge, roll the dough into a log. Use your hands to guide and shape the roll evenly as you go.

Use your preferred tool—unflavored floss, a sharp chef’s knife, serrated knife, or bench scraper—to slice the log into equal pieces either 1 1/2 in or 2 inch thickness.

>>>Hack: if you have a knife which is between 1 to 2 inches wide use it to measure! Here's an Instagram video https://www.instagram.com/reel/DQzEzheDSiJ/?igsh=MTFhMnFyM3ExaTg2Yw%3D%3D

Place the rolls cut-side up into a greased or parchment paper lined baking pan or sheet pan, leaving a bit of space between each roll for expansion during proofing.

Cover the pan loosely and let the rolls proof at room temperature for 30-45 minutes {maybe an hour if room is cold}.

Preheat oven to 325°F.

Bake the rolls for 25-30 minutes. Internal temperature of 180–190°F.

Now it's your choice:

Prepare icing or glaze and add to warm rolls. Or

Allow the rolls to cool in the pan for 10–15 minutes before glazing.

Should yield 12-15 cinnamon rolls.

Maple Icing

2 Tablespoons (28g) unsalted butter
1/3 cup (80ml) pure maple syrup
1 cup (112g) sifted confectioners’ sugar
1/4 teaspoon maple extract (optional, but recommended)
pinch of salt, to taste

Make the icing:

In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.

Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and maple extract.

Add a pinch of salt if desired. Cool for 2-3 minutes. The icing quickly thickens, so feel free to place it back over heat as needed.