Make the dough:
- 3 1/2 cups all purpose flour
- 2 1/4 tsp instant dry yeast
- 75g butter
- 1/3 cup sugar
- 3/4 tsp salt
- 1 egg
Mix the flour and yeast in stand mixer.
Melt the butter, combine with sugar, salt and dissolve well. Add the milk. The temperature of the liquid needs to be luke warm (e.g. body temperature). Mix in the egg (after having ensured the temperature is right).
Add the liquid to the flour and knead on slow for 4-5min. Dough should be a little sticky, but not messy and should leave the sides of the bowl clean. Add 1-2 tbsp of flour if too sticky. Let it rise for ~2 hours, until double in size.
Make the filling and the rolls:
- 75g of butter
- 1 cup (200g) of brown sugar
- 1 tbsp cinnamon
- 1/2 cup maple syrup
- 1 egg + 1 tbsp water to make egg wash
Prepare rectangle pan (9×13) for the rolls by buttering it up well, and then adding the maple syrup. Make sure the maple syrup coats the whole bottom of the pan.
Mix brown sugar and cinnamon together. Melt the butter. Make an egg wash by combining the egg with 1 tbsp of water.
Roll the dough out into a rectangle, 18 x 12 inches (18 inches is about the length of a rolling pin). Coat the dough with the melted butter (generously). Spread the sugar+cinnamon mixture over the dough. Roll the dough so that the roll is 18 inches long. Cut into 12 equal pieces (divide by 4, then each by 3…).
Place the rolls evenly in the pan (4×3), and let rise for 30min (turn oven on after 20min!). Don’t let them rise for too long!
Just before placing the in oven, baste with egg wash and cook for about 38min, until golden brown on top.
Make the icing:
- 200g icing sugar
- 55g butter
- 1 tsp vanilla extract
- 4+ tbsp hot water
Melt the butter, combine with the vanilla. Poor over the icing sugar and add table spoons of water one at a time until the consistency is right. Poor over the rolls, after they have cooled down for 15min. Wait another 5min before eating!
Store covered at room temperature. They shouldn’t last more than a couple of days anyway!