Ingredients
1cupwhole milk
⅔cupgranulated sugar
1½tbspred star platinum yeast,( 2 standard size packets)
½cupunsalted butter,softened to room temperature and cut into 4 pieces
2largeeggs,at room temperature
½tspsalt
4½cupsall purpose flour,spoon & leveled, plus more for dusting/rolling
½cupunsalted butter,softened to room temperature
¼cuppure maple syrup
¼cupgranulated sugar
1tbspground cinnamon
1½cupsconfectioner’s sugar
2tbsppure maple syrup
2tbspwhole milk
Preparation
Heat milk to about 95 degrees F or use microwave or stovetop.
Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (o using a handheld mixer or by hand). With a whisk, manually whisk in the sugar and yeast.
Cover with a towel and let sit for about 5 to 10 minutes until the yeast is foamy. If the yeast does not dissolve and foam, start over with fresh active yeast.
At low speed, beat in the softened butter until it is slightly broken up.
Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. At low speed, gradually add the flour.
Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat for about 6 minutes longer until the dough is soft and supple.
Transfer the dough to a lightly floured surface and knead it with hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl.
Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place* for about 1 to 2 hours until doubled in size.
Grease the bottom and sides of a 9×13-inch baking dish. Turn the risen dough out onto a lightly floured work surface, punch it down and, using a rolling pin, roll into a 12×18-inch rectangle. Make sure the dough is smooth and evenly thick.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and maple syrup together on medium-high speed until combined and creamy.
Add the sugar and cinnamon, beating until combined. Spread the maple mixture all over the dough. Tightly roll up the dough to form an 18-inch-long log.
Cut into 12 even rolls. Arrange them in the prepared baking pan, cut sides up.
Cover the rolls very tightly with aluminum foil (no rolls exposed– this dries out the dough) and stick in the refrigerator for 8 to 12 hours.
Remove rolls from the refrigerator and let rise in a warm place again for about 1 to 2 hours until they are puffy.
After the rolls have risen, preheat the oven to 375 degrees F. Bake for about 25 minutes until they are golden brown. About halfway through the bake time, cover the rolls loosely with aluminum foil so the tops don’t brown too much.
Remove pan from the oven and allow to cool on a wire rack for about 10 minutes while making the icing.
Whisk all of the icing ingredients together. If it’s too thin, add a little more confectioners’ sugar. Drizzle icing over warm rolls.
Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 3 days.
