3 Tbsp Runamok Maple Syrup (Cinnamon + Vanilla , Vanilla Bean, or Sugarmaker’s Cut)
1-2 tsp milk (to thin as necessary)
Instructions
To start the dough, dissolve the yeast and a tsp of sugar in a large bowl with lukewarm milk (between 98-105 degrees Farenheit). Let it sit for about 5 minutes.
In a separate bowl, combine the sugar, butter, salt, eggs, and flour and mix until well incorporated.
Pour the milk/yeast mixture over the flour mixture and mix in a standup mixer using the dough hook, or mix well by hand until everything is well incorporated and the dough comes clean from the side of the bowl.
Place the dough into an oiled bowl, cover and let rise in a warm place at least an hour, or until the dough has doubled in size.
Combine the brown sugar and cinnamon in a bowl.
Roll the dough out on a lightly floured surface, until it is approximately 16 by 12 inches in size. It should be about 1/4 inch thick.
Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom edge.
Cut the dough into 1 1/2 inch slices, and place in a lightly greased or buttered baking pan. You can also use dental floss to cut into perfect spiral slices. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another hour or until doubled in size.
Preheat oven to 350 degrees. Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary.
While the rolls are baking make the icing by mixing all the icing ingredients and beat well until fluffy and smooth.
As soon as you remove the rolls from the over, spread generously with maple icing and serve.
