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1
In the bowl of an electric mixer, combine 1 1/2 cups flour, salt, yeast, and maple sugar.
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2
Using paddle attachment, mix on medium speed and beat in warm milk and butter until smooth.
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3
Add 1 cup more of flour and continue beating until smooth.
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4
Gradually beat in enough of the remaining flour to make a soft dough that holds it shape.
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5
Using the dough hook attachment, knead the dough for 6-7 minutes, until smooth and elastic, adding flour as needed. Dough should not be sticky and will pull cleanly away from bowl.
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6
Form the dough into a ball and place in a clean, greased bowl, turning to be sure all sides have touched the oil. Cover and let rise in a warm place until doubled, 45-60 minutes.
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7
After the dough has doubled, turn it out onto a lightly floured surface and press flat.
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8
Form into a ball and let rest for 5 minutes.
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9
Cut the dough in half. Roll each log half into a log 9 inches long.
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10
Cut crosswise into 9 equal pieces.
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11
Knead each piece into a ball.
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12
Roll each ball into bowl with cinnamon in it.
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13
Place rolls on parchment lined baking sheet, cover until and let rise doubled, about 35 minutes.
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14
Preheat oven to 425 degrees.
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15
Bake for 15-20 minutes, turning pans half way through baking.
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16
Transfer to wire rack to cool.
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17
Beat all ingredients together until smooth and creamy.
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18
Spread on warm cinnamon rolls.
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19
Serve warm. If there are any left over (highly unlikely), the rolls can be re-warmed in microwave for 20 seconds. But I doubt they will make it past the day they are made.
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20
Repeat recipe as needed!
