Mini Cinnamon Rolls with Maple Glaze

Fresh from the oven cinnamon rolls are great on a rainy fall day. Canada is known for their maple syrup. I added some to the glaze. We moved this weekend only two blocks away. We didn't hire movers but carried everything down the street. August and some of his work friends hefted bags, boxes, the t.v. and even a desk. We must have made at least 20 trips back and forth. It rained off and on. The wet leaves stuck to the wheels of the suitcase. We pulled up our hoods since we didn't have extra hands to carry an umbrella. Now it's time for a rest and some breakfast.
These cinnamon rolls were made in the mini muffin pans. If you don't have any, you can just put them in a square or round pan though they do turn out bigger.

Mini Cinnamon Rolls with Maple Glaze
(inspired by  http://www.tastebook.com/recipes/181511-Mini-Cinnamon-Rolls?full_recipe=true)

dough:

1 pkg. active dry yeast ( 1/4 oz. or 2 1/4 tsp.)

1/2 cup warm water

1/2 cup luke warm whole milk, scalded and cooled

1/3 cup sugar

1/3 cup unsalted butter (75.6 g or 2.7 oz.)

1 tsp. salt

1 egg

3 1/2 to 4 cups all purpose flour

filling:

1/2 cup brown sugar

1/4 cup unsalted butter, melted (2 oz. or 57 g)

2 tsp. ground cinnamon

1 tsp. vanilla extract

glaze:

1 cup powdered sugar

3 Tbsp. butter, melted

3 Tbsp. maple syrup (the darker the better)

1-2 tsp. milk

1. Add warm water to yeast. Stir to dissolve. Let it sit for 10 minutes. Add milk, sugar, butter, salt, egg and 2 cups of flour. Beat in stand mixer with paddle on medium speed until smooth. Add more flour until the dough is easy to handle.

2. Knead on flour dusted board for 5 minutes. Place in large greased bowl. Cover with plastic wrap. Let it rise in a warm place for 1 1/2 hours or until doubled. The dough should stay indented when pressed with a finger.

3. Punch dough down and divide into 4 equal parts. Roll to the thickness of a tortilla.

4. Mix filling ingredients and spread onto dough. Roll up and slice. Spray mini muffin pans with nonstick spray. Place dough in pan. Cover with plastic wrap and let rise for 20 minutes. I like to turn oven on to lowest setting for a few minutes. Then turn it off and let rolls rise in warm oven. Bake at 375 degrees F for 10 minutes. Cool on wire rack.

5. Mix together glaze ingredients. Add more milk as needed for the glaze to be spreadable. Spread on warm rolls.