Cinnamon Rolls

Dough

• 1.5 cup warm milk (110 degrees F/45 degrees C)
• 3 eggs, room temperature
• 1/2 cup Butter, melted
• 6 3/4 cups bread flour
• 1 1/2 teaspoon salt
• 3/4 cup white sugar
• 4 teaspoons bread machine yeast

Filling

• 1 1/2 cups brown sugar, packed
• 3 tablespoons ground cinnamon
• 1/2 cup butter, softened

Use bread machine to mix up dough, and wait until doubled in size. Split dough into 2 parts and roll out each on a lightly floured surface to a 16×21-inch rectangle. Brush with melted butter, sprinkle with cinnamon and brown sugar. Roll up pinching to close roll and cut into 12 equal pieces. Makes 24 rolls. Use the proof setting on oven for 30 minutes once rolled out to rise. Bake at 400 degrees for about 15 minutes.

Frosting

• 2 cups confectioners’ sugar
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup Pure Maple Syrup
• ⅛ teaspoon salt

Caramel Pecan sticky buns.

• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup Corn Syrup
• 1/4 cup Pure Maple Syrup
• 1 cup chopped pecans

Mix Butter, Brown Sugar, and Maple Syrup and bring to boil for 3 minutes. Pour into bottom of pan and cover with pecans. Then place cinnamon rolls on top of mixutre and bake. Flip over into new pan after 10 minute rest when done baking.