Maple Cinnamon Rolls

Dough: In microwavable measuring cup, warm buttermilk (100°F/38°C). Sprinkle yeast over top of milk; let stand for 10 minutes or until frothy.

In a stand mixer with the paddle attachment, stir together flour, nutmeg and salt. On low speed, quickly add buttermilk mixture, maple syrup, maple extract, eggs and ¼ cup of the butter. Increase speed to medium and beat until ingredients are thoroughly combined, about 2 minutes. Switch to the dough hook attachment and knead on medium-high speed until dough is slightly sticky, smooth and comes away from sides of bowl, 2 to 5 minutes. If you find the dough is sticking to the sides of the mixer gently push dough towards the centre.

Turn dough onto lightly floured surface and knead by hand for 5 minutes until smooth and elastic. Place in lightly greased large bowl, turning to grease all over. Cover with plastic wrap and a tea towel. Let rise in warm place for 1 hour or until doubled in size and impressions remain when fingertips are pressed into dough.

Filling: In a small bowl, stir together sugar and cinnamon; set aside.

Lightly butter 13 x 9-inch (33 x 23 cm) glass baking dish.

Turn dough out onto lightly floured surface. Using a flour-dusted rolling pin, roll out into 12 x 15-inch (30 x 38 cm) rectangle (about ½- inch/1 cm thick).

Evenly spread remaining ¼ cup (60 mL) of butter over dough and sprinkle with sugar mixture. Starting at the long side, tightly roll up into a log. Cut into 8 slices. Place, cut sides down, in prepared dish, leaving space for dough to rise. Cover with plastic wrap and a tea towel; let rise in a warm place for 30 minutes or until doubled in size.

Preheat oven to 350°F (180°C).

Bake for 30 to 35 minutes until lightly golden. Let cool until warm.

Maple Icing: In a medium bowl, using an electric mixer, beat cream cheese, icing sugar and maple syrup until smooth. Evenly spread each bun with maple icing while warm.

Tip: If you do not have buttermilk, add 1 tbsp (15 mL) white vinegar or fresh lemon juice to 1 cup (250 mL) glass measuring cup. Add milk to the 1 cup (250 mL) line; stir and let stand 10 minutes.
Tip: If you do not have the pre-packaged yeast, you will require 2 ¼ tsp (11 mL) of yeast.
Tip:Ensure all ingredients are at room temperature.
Tip: Punch up the maple flavour and use very dark or dark maple syrup.
Tip: If you do not have a stand mixer, knead dough until smooth and elastic, about 7 to 8 minutes.

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