Honey Buns with Maple Glaze

Instructions for dough: In a large bowl combine 1 cup milk, 2 2/3 cups bread flour, 1 teaspoon salt, 1 tablespoon granulated sugar, 2 tablespoons honey, 2 teaspoons instant yeast and 4 tablespoons of softened unsalted butter. Mix by hand or with a stand mixer with a dough hook or a bread machine set on raw dough cycle. Knead by hand for 15 minutes, stand mixer for 10-12 minutes on medium low speed or the length of time for the bread machine to complete its dough cycle.

Lightly oil bowl with vegetable oil and place dough ball in it. Cover with plastic wrap and let rise for an hour to an hour and a half in a warm place. Meanwhile make your filling. In a small bowl combine cinnamon and brown sugar. Set aside.

Dough should be puffy but does not necessarily have to be doubled in size. Prep your baking sheet with parchment paper. Lightly flour worksurface and begin rolling out dough.

Roll dough to a rectangle of 14 inches by 6 inches and about 1/2-inch thickness. Use a bench knife to square up sides. See photos.

Once dough is the correct size, sprinkle cinnamon mixture all over the dough and gently rub in and spread it evenly.

Begin rolling dough tightly starting on long side. End rolling dough with seam side down. Pinch seam off with fingertips. Dip your fingers in water and pinch it if the dough doesn't seal.

Using a piece of unflavored dental floss, slide the floss under the end of the dough roll. Cris-cross the floss and make a cut. Rolls should be approximately an inch to an inch and a quarter thickness in order to make 12.

Make the rest of the cuts and put the rolls on a prepared baking sheet. Cover buns with plastic wrap and allow to rise 45-60 minutes in a warm area. about 20 minutes before buns are ready to be baked, preheat oven to 375 degrees.

Bake cinnamon rolls for 14-18 minutes.

While buns bake make glaze. in a medium bowl combine 2 cups of confectioners' sugar, 2 tablespoons milk and 2 teaspoons of maple extract. Mix until smooth.

Once buns are out of oven, allow to cool to the touch. Dip the tops of buns in the glaze while still warm.

Place on a rack or parchment paper and allow to set up.

Enjoy!