Maple Glazed Cinnamon Rolls
1/4C plus 1 tsp granulated sugar, divided
2 1/4 tsp active dry yeast
3C all purpose flour
1/2 tsp salt
1/4C unsalted butter, melted
1 tsp vanilla extract
2 Tbsp unsalted butter, melted
3/4C light brown sugar
1 1/2 tsp cinnamon
2C powdered sugar
1/4C maple syrup
2-3 Tbsp milk
Heat milk to 110°F. Dissolve yeast and 1 tsp granulated sugar in warm milk, allow to proof for 5 minutes.
In the bowl of a stand mixer, with dough hook attachment, combine flour, remaining 1/4C sugar and salt. With mixer running on low slowly pour in yeast mixture. Mix in butter and vanilla, followed by one egg at a time. Increase speed, mixing until dough comes together. Transfer to a larged greased bowl. Cover and allow to rise in a warm location until doubled in size, roughly 1 hour.
Prepare a 9x13-inch pan with parchment paper or grease well with butter.
In a small bowl, mix together brown sugar and cinnamon.
On a lightly floured surface, roll dough into a 10x20-inch rectangle. Brush with melted butter and sprinkle with brown sugar and cinnamon mixture. Starting at a short end, begin tightly rolling the dough, pinching ends as you roll. Pinch seams together to seal well. Slice into 6 equal pieces. Place in prepared baking sheet, cover loosely and allow to rise in a warm location for one hour or until doubled in size.
Preheat oven to 350°F.
Bake rolls for 25-30 minutes or until center reaches 190°F. Allow cinnamon rolls to cool partially before icing.
In a medium bowl, mix together powdered sugar with maple syrup. Add in milk to desired icing consistency. Pour or spread glaze over warm cinnamon rolls.
Recipe is from bakedbyrachel.com , with a few minor changes (I've changed in the above recipe)