INGREDIENTS
FOR THE PASTE
160 ml (⅔ cup) lightly heated milk
10 ml (2 tsp.) instant yeast
80 ml (⅓ cup) melted butter
60 ml (¼ cup) sugar
2 eggs
750 ml (3 cups) flour (you may need to add a little)
A pinch of salt
FOR THE TOPPING
30 ml (2 tbsp.) butter
160 ml (⅔ cup) maple sugar or brown sugar
10 ml (2 tsp.) cinnamon
FOR THE GLAZE
1 cup (250 ml) icing sugar
1.5 oz water (or bourbon)
A few drops of vanilla
HOW TO MAKE IT FOR THE ICING
add all ingredients in a bowl then mix until smooth
Set aside until ready to use
FOR THE BUNS
Pour the yeast into the milk with 15 ml (1 tbsp) of the sugar
In a bowl, combine the melted butter and remaining sugar
Stir in the eggs
Add the warm milk with the yeast and the pinch of salt
Stir in the flour (start with the initial quantity, if you see that your dough is a bit too sticky, add more little by little)
with your hand Knead the dough for 10 min..
Place in an oiled bowl, cover with a cloth moistened with warm water and leave to rise for a good hour
Flour your work surface, place the dough on it and flatten it with a rolling pin to a thickness of about 1.5 cm (this should give you a rectangle of dough of about 30 cm by 50 cm)
In a bowl, mix the ingredients for the filling (butter, cinnamon and maple sugar) and brush this mixture onto the dough rectangle
Roll up lengthwise
Cut into 8 equal rounds and place in a greased 16″ x 9″ baking pan
Cover and let rise for 45 minutes
Bake in preheated
( 350°F )oven for 30 min
Cool, glaze and serve