Cinnamon and Maple Rolls

Instructions

• 1Warm the milk until just above room temperature, ideally between 100°F and 115°F. If it’s too hot it can kill the yeast and the dough will not rise. Place the yeast in a bowl and add the warm milk, maple syrup and eggs and whisk.
• 2Place the flour and salt in the bowl. Add the milk mixture and knead on medium speed for 8 minutes, or until smooth and elastic. This helps develop the gluten in the flour for a better rise.
• 3Continue kneading for 5 minutes, until all the butter is worked into the dough. Cold butter prevents the dough from becoming hot and separating or splitting which could result in greasy rolls. Shape the dough into a ball and place in a heatproof bowl and cover.
• 4Insert the wire rack into position 8.
• 5Place in the oven and start the timer. Proof until doubled in size.
• 6Meanwhile, heat the butter in a saucepan over high heat until it foams and turns brown. Add the sugar and cinnamon, and immediately remove the pan from the heat and mix together.
• 7Heat the maple syrup, butter and sugar in a saucepan over medium heat until it just comes to a boil. Remove from the heat and whisk together.
• 8Pour the syrup over the base of an 9 x 12½ x 3-inch deep baking dish.
• 9Turn the dough out onto a lightly floured countertop and roll into a 20 x 12-inch rectangle.
• 10Lightly dust with flour and use the rolling pin to lift onto a clean dish towel.
• 11Evenly spread leaving 1-inch clear on the bottom. Use the dish towel as a guide to tightly roll up. A nice tight roll holds its shape better during proofing and cooking.
• 12Into 12 even pieces and place in the dish.
• 13Move the wire rack to position 6.
• 14Place the rolls in the oven and start the timer. Once proofed, the rolls will bake until golden brown.
• 15Stand in the dish for 20 minutes. Sprinkle with sea salt and serve.