1 TBSP active dry yeast (I used Red Star Yeast Platinum)
1/2 cup whole fat buttermilk, at room temperature
2 large eggs
1/3 cup plus 1/2 tsp granulated sugar, divided
1/4 cup maple syrup
1 tsp. salt
1 tsp. vanilla extract
6 TBSP unsalted butter, melted and slightly cooled
3 1/2 – 4 cups bread flour
For the filling:
6 TBSP unsalted butter, super soft but not quite melted
1 cup packed brown sugar
2 TBSP cinnamon
2 TBSP maple syrup
For the Glaze:
2 TBSP melted butter
1 ½ cups powdered sugar
6 TBSP maple syrup
2 TBSP milk (or more to thin
1/4 tsp sea salt
For the Buns:
Using a stand mixer with the paddle attachment add the yeast, warm milk, and 1/2 tsp. granulated sugar.
Let rest for 5-10 minutes to proof…the batter will puff up. If it does not then your yeast is bad and rolls won’t rise so best to throw out and start again with different yeast.
Add in buttermilk, eggs, 1/2 cup granulated sugar, maple syrup, salt, vanilla, and melted butter and mix until fully combined.
Add in 2 1/2 cups of the flour and mix until fully combined.
Switch to a hook attachment then add another 1 cup flour. Knead mixture until combined.
Continue to knead on low speed about 5 – 6 minutes while adding a little more flour as needed to reach a soft and moist dough (Dough shouldn’t stick to the sides of the bowl but does stick to the bottom).
Transfer dough to an oiled bowl, cover with plastic wrap (I find press and seal works best) and let rise in a warm place until doubled in volume, about 1 1/2 hours.
Punch dough down.
Dust a working surface lightly with flour and turn dough out onto surface.
Sprinkle top of dough with a little flour then roll dough out into an 20 by 18-inch rectangle.
In a small mixing bowl whisk together butter, maple syrup, brown sugar, and cinnamon. Sprinkle and spread cinnamon maple mixture evenly over the buns.
Beginning on an 18-inch side tightly roll dough into a cylinder. Pinch the seam to seal (brushing a little egg white underneath helps if needed or I just use a toothpick).
Cut into 12 equal portions using a large sharp knife (they should be 1 1/2-inch each).
Transfer the log to a baking sheet, cover with plastic wrap and freeze for 10 minutes. This will make cutting the buns clean and even.
Remove from freezer, cut buns into 1 ½-inch pieces, you should get around 12.
Place them into a standard muffin pan with cupcake liners. I use THESE because they help the bun rise up not out.
Wrap with plastic wrap and let rise at room temperature for 1 ½ to 2 hours. The cooler your house is the longer it will take.
Bake at 350F for 25-30 minutes.
Remove from oven and cool slightly on wire rack.
Remove buns from muffin tins (and liners). The buns will be very soft. Let them cool on a baking sheet and they will get a little more firm.
For the Dusting:
Mix together the 1 cup maple sugar and 1/2 tsp sea salt.
Brush the buns liberally with melted butter and gently roll in maple sugar mixture.
While buns are cooling make glaze.
For the Glaze:
Simply whisk together the butter, powdered sugar, milk, maple syrup, and salt in a medium bowl.
When buns are cool pour glaze over the top of them.