Maple Eh! Cinnamon Buns by Hayden Zimmer

Makes 12 rolls

FOR THE BUNS:

1 tbsp dry yeast
1 cup warm milk
1 tsp sugar
1/2 cup melted butter
2 eggs – beaten
4 cups all-purpose flour
2 tbsp vital wheat gluten – not necessary, but it does increase the elasticity of the dough so you’ll get fluffier buns! Can be purchased at different bakeries like Cobbs

Dissolve yeast in warm milk with 1 tsp of sugar. Let sit for 5 minutes
Mix together the sugar, butter, and eggs with a dough hook in a mixer bowl.
Add all the flour and the vital wheat gluten (if using), and mix on the lowest speed until the dough is just mixed. Increase to second speed and wait until dough has formed a ball and all the flour has been kneaded into the dough.
Transfer to a clean bowl, cover with plastic wrap, and place in a warm place for about an hour or until doubled in size.
Remove the dough from the bowl using floured hands onto a lightly floured, and clean surface.
Roll out the dough into a rectangle about 20 inches wide by 15 inches high. If dough sticks to your rolling pin, lightly dust with flour
Preheat the oven at this time to 375*F

FOR THE FILLING:

Mix the 3 ingredients, making sure there are no lumps in the brown sugar.
Spread filling mixture to the edge of 1 end only. For the 3 remaining edges, make sure to leave about 1 inch around the edge.
Start rolling the dough from the bottom edge up. Keeping the dough as even as you can.
When you get to the last 3 inches, pull the top edge toward you and pinch to seal.
Turn over so it is now seam side down. The roll should be even thickness all the way across. If too thick in some areas, gently pull towards the outside edge.
Roll needs to be divided into 12 buns. Start in the middle of the roll, then cut those pieces in half, again, and then 1 last time. Each roll should be approximately 1 1/2 inches wide
1. TIP: if you have dental floss, pull about 1 foot off. With an end in each hand, gentle slide floss under the giant roll, when at desired cutting length, cross floss over the roll and in 1 swift motion, pull ends away from each other (1 towards you, the other away from you). Repeat until all cut!
Line a 9 x 18 pan with parchment paper.
Take 1 roll at a time, and with as little handling as possible, make it into a circle again. Place onto the lined tray in rows of 3 with 4 rolls per row.
If bun heights are not even, gently press with your hands to make them all the same height.
Bake for 20 minutes. Buns will be nicely browned on the top when done!
Remove from the oven and place on a cooling rack.

FOR THE ICING:

8 tablespoons (1/2 cup) soft butter (1 stick)
1 1/2 cups icing sugar
1/4 cup cream cheese softened
1 1/2 to 2 tsp of The Olive Junction Maple Eh! Balsamic Vinegar (start with 1 1/2 and slowly increase to increase depth of Maple)

Put all ingredients into mixing bowl and beat until fluffy *DO NOT SWITCH ON HIGH TO START – START ON LOW AND SLOWLY INCREASE SPEED*
While buns are still slightly warm, spread evenly over the entire pan or ice each bun individually once served!