This dessert is another one that can easily get away with being justified as a breakfast food. It’s basically a glorified homemade cinnamon bun that looks really pretty (before it’s devoured). It requires some time to make, but it definitely pays off.
INGREDIENTS
- 1 cup warm milk
- 2 eggs, beaten
- 1 stick unsalted butter, melted
- 1/4 cup sugar
- 1 package dry yeast (1/4 oz.), dissolved in 1/2 cup warm water
- 1 tsp salt
- 5 cups flour
- 1 tbsp maple flavoring
CINNAMON SUGAR FILLING
- 1 cup granulated sugar
- 2 tsp cinnamon
- 1 tsp maple flavoring
- 1/4 cup of butter, melted
- Optional: 1 cup chopped walnuts or pecans
GLAZE
- 1 1/2 cups confectioners sugar
- 1/2 tsp maple flavoring (or 1/2 tsp pure vanilla extract)
- 2 – 3 tbsp milk
- Optional: 1 -2 tbsp butter, melted
HOW TO MAKE IT
- Mix together the dry ingredients: flour, salt and sugar
- In a small sauce pan, warm the milk and add the butter to the warm milk – keep stirring until the butter has melted then let the mixture cool
- Dissolve the yeast in 1/2 cup of water and add 1 tbsp of maple flavoring to the water, set aside
- Add the milk liquid, yeast liquid and lastly the beaten eggs to the dry ingredients
- Knead the dough with your hands and add in flour a little bit at a time until the mixture is moist but not sticky
- Cover the dough with plastic wrap and place in a warm place away from any drafts (I always put my dough in the closet that has all the equiment for the TV because it gets so warm in there!)
- Allow the dough to rise for 1 1/2 – 2 hours (or until the dough has doubled in size)
- If your dough isn’t rising, it’s probably because the surroundings aren’t warm enough
- Divide the dough into 3 balls
- On a lightly floured surface, roll out each ball into 12 in. circles
- Fit one layer of dough onto a greased baking sheet
CINNAMON SUGAR FILLING
- Mix the ingredients together using your hands, if you want, to get it really well blended
- Brush the dough with melted butter and evenly sprinkle 1/3 of the cinnamon sugar filling on top
- Continue the same steps with the remaining 2 layers of dough (end with the cinnamon sugar filling exposed)
- Use a small juice glass to mark a 2 in. circle in the center of the dough (be careful NOT to cut through the dough)
- Make cuts from the outside edge of the glass out to the edge of the dough
- You want to end up with 16 pie shaped wedges – the best way to do this is cut the circle in half and then keep cutting each section in half until you get 16 wedges
- Twist each wedge 4 or 5 times
- Remove the glass once you’re done twisting
- Cover the dough with plastic wrap and let it rise again for about 1 hour
- Bake at 325F for 22 minutes or until golden brown
GLAZE
- Whisk together the ingredients and add more milk a little bit at a time until you reach your desired consistency
- Drizzle the baked treat with the glaze while it’s still warm (but not too hot – about 5-10 minutes)
