3 3/4 cups (18 3/4 oz) all-purpose flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1 1/3 cups warm skim milk (about 110 F)
3 tablespoons maple syrup
2 tablespoons unsalted butter, melted
1 tablespoon unsalted butter, melted
1/2 cup (3 1/2 oz) packed dark brown sugar
1/4 cup (1 3/4 oz) granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon salt
1 cup (4 oz) confectioners’ sugar
2 oz reduced-fat cream cheese
1/2 teaspoon vanilla extract
1 – 1 1/2 tablespoons skim milk
In the bowl of a stand mixer fitted with the dough hook, combine 3 1/2 cups of the flour, the yeast, and salt. Stir briefly to combine. In a medium measuring cup, whisk together the milk, maple syrup, and butter. With the mixer on low, gradually add the milk mixture and continue mixing until a rough dough comes together, about 2 minutes. Knead the dough on low speed for 5-6 minutes, or until smooth and elastic. (The dough should clear the sides of the bowl – if it’s excessively sticky, you can add as much of the remaining 1/4 cup of flour as necessary.)
Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the bowl. Cover the bowl with plastic wrap and allow to rise at room temperature until doubled, about 2 – 2 1/2 hours.
Meanwhile, in a medium bowl stir together all of the ingredients for the filling until well combined and evenly moistened.
Coat a 13×9-inch baking dish with nonstick cooking spray. Turn the dough out onto a lightly floured work surface. Roll it into an 18×12-inch rectangle with a long edge nearest you. Mist the dough with water, then sprinkle evenly with the filling mixture, leaving about a 1/2-inch border along the long edge farthest from you. Press the sugar into the dough gently to adhere. Starting with the long edge closest to you, roll the dough into a tight log about 18 inches long, pinching the seam to close when you get to the end. Use a sharp serrated knife to cut the dough into 12 equal pieces.
Transfer the rolls (cut side-up) to the prepared baking dish. Cover the dish loosely with plastic wrap and allow the rolls to rise at room temperature for 1 – 1 1/2 hours, or until just about doubled in size.
Meanwhile, preheat oven to 350 F. When the rolls have risen, transfer them to the oven and bake for 20-25 minutes, or until golden brown. Remove the pan to a wire rack and allow the rolls to cool. Make the glaze by stirring the confectioners’ sugar, cream cheese, vanilla extract, and skim milk (start with 1 tablespoon, and if you want a thinner consistency, add some (or all) of the remaining 1/2 tablespoon) until smooth. Spread the glaze over the rolls, then serve.
Makes 12 rolls.