Mini Maple Cinnamon Rolls |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Maple syrup sweetens these lovely cinnamon buns. I make the dough in my bread machine before popping the rolls in the oven. My husband prefers them warm. Ingredients:
2/3 cup milk |
1/3 cup maple syrup |
1/3 cup butter, softened |
1 egg |
3/4 teaspoon salt |
3 cups king arthur unbleached bread flour |
1 package (1/4 ounce) active dry yeast |
topping: |
1/2 cup packed brown sugar |
2 tablespoons king arthur unbleached bread flour |
4 teaspoons ground cinnamon |
6 tablespoons cold butter |
maple icing: |
1 cup confectioners' sugar |
3 tablespoons butter, melted |
3 tablespoons maple syrup |
1 to 2 teaspoons milk |
Directions:
1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).
2. When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12-in. x 7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal.
3. Cut each roll into 12 slices. Place cut side down in one greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.
4. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls. Yield: 2 dozen.
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