For the rolls:
2 cups of flour
1/4 cup sugar
2 1/4 teaspoons yeast
1/2 teaspoon of salt
1/2 cup warm milk
3 tablespoons oil
For the filling:
2 tablespoons soft butter (to spread on the rolled out dough)
1/4 cup brown sugar(or maple sugar)
2 teaspoons ground cinnamon
For the maple frosting:
3/4 cup butter
1/8 cup maple syrup
1 1/2 teaspoons heavy cream
1 1/2 cup confectioner’s sugar
Preheat oven to 350°F
place 1 1/2 cups of the flour into a mixer along with the sugar, yeast, and salt. Add the warm milk, and mix slightly.
Add the oil and the egg. Mix for three minutes on medium – high. Add more flour, as needed, until the dough forms a tacky and soft, but still manageable, dough. Knead for five minutes, then cover it and let it rest for 10 minutes, at room temperature.
Melt the 3/4 cup butter on the stove in a light bottomed saucepan and add in the maple syrup. (The light bottom will help you tell when the butter has browned). Let the butter/ Maple combination simmer about 8 to 10 minutes, stirring often, then place the browned butter in the fridge.
Roll the dough out into a large rectangle, then spread the 2 tablespoons soft butter over the top. Mix the brown sugar (or maple sugar) and cinnamon together and sprinkle the mixture evenly over the whole rectangle, on top of the butte
Gently roll the dough up into a tube. Cut the role into 8 to 9 rounds, and place them in a pie pan. Cover them with a thin dish towel and allow them to rise until they’re about double in size and quite puffy. Bake them for 15 minutes or until the tops are golden.
7. Once the browned butter is cool/firm in the fridge, remove it and whip it until it’s fluffier. Add in the heavy cream and confectioner sugar and whip until the frosting is thick, perfect for spreading over your rolls.
Yields 8 Rolls
Recipe from Sweet Maple: Backyard Sugarmaking From Tap To Bottle, page 207.