Maple Cinnamon Rolls
1 dozen rolls
- 2 eggs
- 3/4 cup warm water
- 1 package active dry yeast
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons Domino® Granulated Sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup Domino® Dark Brown Sugar
- 1/8 cup Domino® Maple Flavored Granules
- 1 tablespoon cinnamon
- 1/4 cup golden raisins
- 1/4 cup walnuts, chopped
- 1/4 cup Domino® Maple Flavored Granules
- 2 to 3 tablespoons milk
- 3/4 cup Domino® Powdered Sugar
Beat eggs in medium bowl. Add water and yeast; stir to dissolve. Refrigerate mixture for 10 minutes.
Preheat oven to 350°F. Prepare parchment-lined baking sheet.
In a large bowl, mix flour, salt and sugar. With a pastry blender or fork, blend in the butter until it resembles coarse crumbs. Make a well in the center and pour in the yeast mixture. Gradually blend the mixtures together; dough will be a little sticky.
Gather dough onto a floured surface and knead until smooth, about 2 minutes. Form dough into a ball and place in a lightly greased bowl. Cover with plastic wrap. Chill for at least 2 hours, or overnight.
When ready to bake, roll dough into an oblong shape on a well-floured surface, about 1/4 inch thick. Trim edges to form straight sides. Brush on melted butter.
Mix together brown sugar, maple flavored granules, cinnamon, raisins and walnuts. Sprinkle buttered dough with filling, leaving a 1-inch border all around. Roll dough in jellyroll fashion. Cut 1 inch thick slices with a serrated knife on the smooth side of dough. Place slices on baking sheet about 2 inches apart and allow to rise in a warm place for 30 minutes before baking.
Bake 20 to 22 minutes. Allow to cool on wire racks placed over wax paper.
Mix maple flavored granules and milk until granules dissolve. Stir in confectioners’ sugar until smooth. Drizzle icing over rolls and serve. If a thicker icing is desired, add in more confectioners’ sugar, 1 teaspoon at a time.