Mini Maple Cinnamon Rolls

By MarieR

Maple syrup sweetens these lovely little cinnamon buns. I make the dough in my bread machine before popping the rolls in the oven. My husband prefers them warm. —Juanita Carlsen, North Bend, Oregon

Ingredients

• TOPPING:
• 2 /3 cup whole milk
• 1 /3 cup maple syrup
• 1 /3 cup butter, softened
• 1 large egg
• 3 /4 teaspoon salt
• 3 cups bread flour
• 1 package (1/4 ounce) active dry yeast
• 1 /2 cup packed brown sugar
• 2 tablespoons bread flour
• 4 teaspoons ground cinnamon
• 6 tablespoons cold butter
• MAPLE ICING:
• 1 cup confectioners' sugar
• 3 tablespoons butter, melted
• 3 tablespoons maple syrup
• 1 to 2 teaspoons whole milk

Preparation

Step 1

Prep: 20 min. + rising Bake: 20 min.
Directions
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).
When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12x7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal.
Cut each roll into 12 slices. Place cut side down in one greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.
Bake at 375° until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls.

Editor's Note We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Mini Maple Bars in Taste of Home April/May 2006