Cinnamon Maple Pecan Buns
For the Dough:
1 ¼ cups milk, warmed to about 110 degrees
1 ½ Tablespoons yeast
½ cup butter, melted
2 teaspoons salt
1 teaspoon vanilla extract
¾ cup maple or brown sugar
5 cups flour plus ½ cup for kneading
For the Filling:
1 ½ cups butter, softened
1 cup maple sugar
1 cup Straw Propeller Cinnamon Maple Pecan Oatmeal
1 Tablespoon cinnamon
For the Topping (optional, but oh-so-good!):
3 Tablespoons cream or half and half
½ cup maple sugar
1 cup powdered sugar
½ cup butter, softened
6 oz. cream cheese, softened
To make the dough, place warmed milk and yeast together in a bowl and let sit for 4-5 minutes. Stir in eggs, butter (make sure butter is not hot, just barely melted), vanilla and sugar. Mix in 2 cups of the flour, then add salt. Mix in the other 3 cups of flour and stir until well-combined.
*If using a stand-mixer, add the remaining ½ cup flour and set to knead for 5 minutes.
*If mixing by hand, turn dough out onto floured surface and knead 8-10 minutes, adding the smallest amount of flour needed.
Place kneaded dough in a large greased bowl, cover with a clean cloth and set in a warm place to rise for 2 hours. After rising, knead by hand for about a minute, then roll out onto a lightly floured surface into a rectangle, about 18”x 28.” Spread butter onto dough, then mix the other 3 filling ingredients and spread evenly over the buttered surface. Starting with the widest end, roll into a log. Cut 2-inch sections and place into a greased baking dish (9" x 13" or larger). Cover and let rise for 30 minutes, then bake at 375 for 25-30 minutes, until tops are golden brown. While the rolls bake, whip butter and cream cheese for the topping, adding in the cream and sugars alternately until incorporated. Top hot rolls with the topping (if desired) let cool for 15 minutes. Serve and enjoy!