Maple-Glazed Breakfast Buns

1. 1

   In the bowl of an electric mixer, combine 1 1/2 cups flour, salt, yeast, and maple sugar.

2. 2

   Using paddle attachment, mix on medium speed and beat in warm milk and butter until smooth.

3. 3

   Add 1 cup more of flour and continue beating until smooth.

4. 4

   Gradually beat in enough of the remaining flour to make a soft dough that holds it shape.

5. 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.

6. 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.

7. 7

   After the dough has doubled, turn it out onto a lightly floured surface and press flat.

8. 8

   Form into a ball and let rest for 5 minutes.

9. 9

   Cut the dough in half. Roll each log half into a log 9 inches long.

10. 10

    Cut crosswise into 9 equal pieces.

11. 11

    Knead each piece into a ball.

12. 12

    Roll each ball into bowl with cinnamon in it.

13. 13

    Place rolls on parchment lined baking sheet, cover until and let rise doubled, about 35 minutes.

14. 14

    Preheat oven to 425 degrees.

15. 15

    Bake for 15-20 minutes, turning pans half way through baking.

16. 16

    Transfer to wire rack to cool.

17. 17

    Beat all ingredients together until smooth and creamy.

18. 18

    Spread on warm cinnamon rolls.

19. 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.

20. 20

    Repeat recipe as needed!

* Per serving · 4 servings · Values may vary.