Cinnamon and Maple Rolls

Instructions

• 1

  For the dough: Combine the milk and yeast in a bowl. Add the maple syrup and eggs and whisk to combine. Place the flour and salt in the bowl of a bench mixer. Using the dough hook, mix on low speed to combine. Add the milk mixture and knead on medium speed for 7 minutes or until the dough is smooth and elastic.

• 2

  Add the butter and continue kneading until all the butter is worked into the dough.

• 3

  Transfer the dough to a large heatproof bowl and cover with plastic wrap. Place the bowl in the oven in rack position 6.

• 4

  Select PROOF/88°F/CONVECTION/40 MINUTES and press START. Proof the dough for 40 minutes or until doubled in size.

• 5

  For the filling; While the dough is proofing, heat the butter in a small saucepan over high heat until it foams and turns brown. Add the sugar and cinnamon, immediately remove the pan from the heat and mix together.

• 6

  For the syrup; Heat the maple syrup, butter and sugar in a small saucepan over medium heat until the butter is melted. Remove the pan from the heat and whisk together.

• 7

  Pour the syrup over the base of a 13-inch x 9-inch, 2-inch-deep baking dish.

• 8

  To assemble; Turn the dough out onto a lightly floured surface and roll into a 24-inch x 10-inch rectangle. Transfer the dough onto a clean dish towel.

• 9

  Spread the filling evenly over the dough leaving the bottom long edge clear.

• 10

  Starting from the top long edge, use the dish towel as a guide to tightly roll up the dough.

• 11

  Cut the roll into 12 even pieces and place in the dish, cover with plastic wrap. Place the dish in the oven in rack position 6.

• 12

  Reset the oven to PROOF/ 88°F/CONVECTION/ 40 MINUTES and press START.

• 13

  Remove the rolls from the oven.

• 14

  Set the oven to BAKE/400°F/ SUPER CONVECTION/ 14 MINUTES and press START to preheat.

• 15

  Once preheated, place the rolls in the oven and bake for 14 minutes until golden brown.

• 16

  Stand the rolls in the dish for 20 minutes before serving.