Maple and Cinnamon Rolls

• 500g plain flour
• 1 1⁄2 tsp dried fast yeast
• 2 tsp cinnamon
• 2 tbsp maple sugar
• 2 eggs
• 140ml milk
• 100g butter
• 1 tsp salt
• 1 tbsp of vegetable oil or sunflower oil for greasing

For the cinnamon butter filling:

• 80g softened butter
• 80g maple sugar
• 40g plain flour
• 2 tbsp cinnamon

For the cinnamon glaze:

• 1 egg, beaten
• 100ml pure maple syrup (preferably dark syrup for its robust taste)
• 1 tbsp cinnamon

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 cinnamon butter filling:

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 to 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