Currently listening: The Long Fall Back to Earth by Jars of Clay
Guys, I just made the best cinnamon rolls of all time. I'm not remotely kidding. For those who don't like coffee, you'll like this glaze.
A few notes:
-Got a bread maker? Save yourself a ton of time by placing the liquid ingredients (make sure the milk has been heated to 105 - 115F range for yeast proofing purposes), then everything but the flour and yeast into the bottom of your bread maker pan. Then top with the flour, and make a little hole to pour in the yeast. Turn it on the dough cycle, wait about 90 minutes and voila. Remove, roll out and continue on like normal.
-She mentions making round pans. I use 9x13 pans for cinnamon rolls, so this makes two of those.
-The rolling out and adding filling step was confusing. In my case, I separated the dough into two balls, and rolled each out separately, cutting them up into 12 rolls (so I made 24 total). I only ended up using 5 - 6 Tbsp melted butter in the filling for each pan, instead of the 1/2 cup each (which would be one stick). Yeah yeah, I know, I'm slacking, but this really was sufficient to turn these into buttery goodness.
-Due to the fact that our kitchen is icy cold right now, the combination of cold butter and maple syrup with melted butter in the glaze caused it all to separate. Since there's no acid in there that would have caused any kind of curdling, you can remedy this problem by popping the bowl of glaze into the microwave for about 30 seconds.
Got any questions? Comment below.