Salted Maple Cinnamon Buns
Makes 12 buns
FOR THE DOUGH: 1 (4-ounce) packet of active dry yeast
(or 21⁄4 teaspoons)
⁄3 cup lukewarm milk 2
1⁄4 cup maple syrup, divided
31⁄4 cups all-purpose flour, plus extra for dusting
FOR THE FILLING:
1⁄2 cup (4 ounces) unsalted butter, cubed ⁄ cup light brown sugar,
3
4
packed
FOR THE GLAZE: 1⁄3 cup maple syrup 1⁄3 cup light brown sugar, packed 1⁄2 teaspoon sea salt 2 room-temperature large eggs, lightly beaten
1⁄2 cup (4 ounces) unsalted butter, melted Vegetable oil, to grease the proofing bowl and baking pan 2 teaspoons ground allspice
1⁄ cup ground cinnamon
4 1⁄2 cup (4 ounces) unsalted butter, cubed
TO FINISH: Flaky finishing salt such as fleur de sel
Make the dough: Stir the yeast, milk and just 2 teaspoons of maple syrup in a small bowl or measuring cup. Set it in a warm place until the yeast is foamy, about 5 minutes (inside an oven with the oven light on works great if your house is cold). Attach the dough hook to a stand or hand mixer. Add the flour, salt, eggs, butter, remaining maple syrup and yeast mixture to the mixing bowl and beat on low speed until the dough is smooth, about 5 to 8 minutes. Lightly grease the inside of a large bowl. Add the dough and cover it with a damp, clean kitchen towel. Place in a warm spot to rise for 1 hour or until the dough has doubled.
When the dough is ready to be rolled, make the filling: Add the butter to a small nonstick pan and continuously whisk until melted. Then simmer on low until golden brown, about 2 to 3 minutes, swirling the pan occasionally. Remove to a medium-size bowl (use a silicone spatula to get all the browned bits at the bottom of the pan) along with the sugar and spices, stirring to combine well. Set aside.
Roll out the dough: On a lightly floured surface, roll the dough out to a rectangle approximately 22 inches long by 91⁄2 inches wide. Spread the filling evenly across the surface, leaving 1⁄4 inch free on one of the long ends. You can take the filling to the edge for the other three ends. Start rolling the dough tightly from the long edge that has the filling at the edge. I find it easiest when starting the rolling process to work from the center out, guiding the dough into a tight, even roll. Cut the rolled dough in half (see note). Then cut one of the pieces in half again. Cut each of these new halves into thirds. Repeat the process until you have 12 even slices. Lightly grease a quarter sheet rimmed baking pan (also called a brownie pan or jelly roll pan, approximately 9 by 13 inches). Evenly arrange the buns on the pan. Place the pan in a warm spot to rise for 1 hour or until doubled in size.
Bake: Preheat oven to 350 degrees. Bake the buns for 22 to 25 minutes or until the buns are just starting to turn golden brown (the center bun should be at 188 degrees when probed with an instant-read thermometer). Remove from oven and prepare the glaze.
Make the glaze and serve: Add the ingredients for the glaze to a small saucepan over low heat and stir until smooth and glossy. Pour it over the still-warm buns. Sprinkle the buns with fleur de sel. Best served immediately. Let leftovers cool completely before covering them tightly (I placed mine under the dome of my glass cake stand). Eat within 2 days, reheating in a microwave (20 seconds) or toaster oven (3 to 5 minutes), if desired.
Note: Using a knife or bench scraper to cut the rolled dough distorts the swirl. To maintain a well-formed swirl, use unflavored dental floss, thread or fishing line to make the cuts. Gently lift the dough and slide the floss to where you want to cut. Take each end of the floss in opposite hands, so your hands are crossed over the dough. Pull the floss tightly around the dough as you uncross your hands, making a clean cut.