Maple Cinnamon Rolls

For the dough:

• 4 cups plain flour
• 1 tsp fast-action yeast
• 2 tsp cinnamon
• 1 tbsp + 3 tsp maple sugar
• 2 eggs
• ½ cup + 3 tsp milk
• ⅘ butter
• ½ tsp salt
• 3 tsp vegetable or sunflower oil, for greasing

For the cinnamon butter filling:

• ⅗ cup + 1 tsp butter, softened
• ⅗ cup + 1 tsp maple sugar
• ⅓ cup plain flour
• 1 tbsp + 3 tsp cinnamon

For the cinnamon glaze:

• 1 egg, beaten
• 5 tbsp pure maple syrup (preferably dark syrup for its robust taste)
• 1 tbsp cinnamon

To make the dough:

1. In a mixing bowl, stir flour, yeast, cinnamon and maple sugar together. Make a well in the middle and add the eggs.
2. In a small pan, gently heat milk (just warmed to touch), butter and salt then add to the dough mixture.
3. Using a free-standing mixer, knead on medium setting for 7 minutes or about 15 minutes if kneading by hand.
4. Place dough into a lightly greased bowl, cover with cling film and set aside in a warm place for about 45 minutes or until doubled in size.

To make the maple cinnamon rolls:

1. For the cinnamon filling, mix together softened butter, maple sugar, flour and cinnamon to form a spreadable paste.
2. When ready, turn out dough onto a well-floured surface and roll into a 40cm square.
3. Spread cinnamon paste liberally to the edges of the dough then roll tightly into a long tube shape.
4. To retain a neat swirl in the middle of each of your buns, loop a piece of cotton around the width of the dough, crossover the two ends and pull in opposite directions to make a nice clean cut.
5. Repeat the process to divide the dough into 9 pieces.
6. Place spiral side up into a non-stick 3-inch deep tray, leaving room to expand.
7. Leave to prove at room temperature for a further 35 – 45 minutes to double in size. Preheat oven to 180°C/Gas 4.
8. For the cinnamon glaze, brush buns with mixed beaten egg and maple syrup.
9. Dust the buns with cinnamon, bake for 20 minutes. Serve warm.