Cinnamon Rolls with Salted Maple Glaze

In the bowl of an electric mixer, add 1 cup warm milk and sprinkle the top with 1/2 Tbsp yeast. Let sit for 5-7 minutes at room temp. Add 1/2 cup flour and 2 Tbsp sugar. Whisk together until blended, cover with plastic wrap and let it rise at room temperature for 35-45 minutes.

Whisk in the 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.

Now using the dough hook, add the remaining 2 1/2 cups of flour (1/2 cup at a time) letting it blend into the dough before each addition. You may need to add an extra 2-4 Tbsp of flour depending on your flour. Knead on low speed with the dough hook for 10 minutes.

Cover with plastic wrap and let rise in a warm 100˚ oven for 1 hour (2 hours in a warm room). The dough will nearly double in volume.

Generously flour a large non-stick work surface and the top of your dough and roll dough into a 17"x10" rectangle. Use a spatula to spread your 6 Tbsp softened butter over the top. Sprinkle the top evenly with cinnamon/sugar mixture. Roll the dough up starting with one of the longer sides, keeping a tight roll.

Cut the cinnamon roll into 16 equal pieces. Butter the sides and bottom of your 9x13 baking pan and add cinnamon rolls slightly spaced, cut-side down. Cover with plastic wrap and let the cinnamon rolls rise in a warm 100˚ oven for 30 minutes or until they look puffy (or 50 minutes in a warm room).

Once cinnamon rolls have risen, brush tops with 1 Tbsp melted butter and bake at 360˚F for 20 mins or until tops are light golden brown.

Ten minutes before the cinnamon rolls come out of the oven, melt 4 Tbsp butter in a small saucepan and whisk in 2 cups powdered sugar, 2 Tbsp maple syrup and 1/8 tsp salt. Finally whisk in about 2 -4 Tbsp milk to desired consistency and stir until smooth.

Pour over cinnamon rolls while they are still hot out of the oven.