Directions for the Cinnamon Buns:
1. You can split the dough if you just want to make 12 cinnamon buns or you can use it all.
2. To make the cinnamon buns, divide the dough in two equal portions. It will be easier to work with smaller amounts.
3. A good tip when making cinnamon rolls is to grease the surface with a little oil. This will help keep the dough soft and pliable. Grease the rolling pin as well.We like using grape seed oil as there is no flavor.
4. Use the rolling pin to roll out evenly, gradually forming a rectangle about 10 inches by 14 inches in size.
5. Take your room temperature soft butter and use a pastry brush to grease the baking dish and to paint onto the rolled out dough. If you don’t have a pastry brush you can work it on with a butter knife and your fingertips. Be sure to go all the way out to the edges. (1/8 cup for each batch)
6. Next sprinkle on the brown sugar. (1/4 cup for each batch)
7. Sprinkle on the cinnamon. You can use a little or a lot. We used about 1 full tablespoon in each batch.
8. Be sure all the areas have an even amount of brown sugar and cinnamon.
9. Roll up the dough, working from the long side to form one long roll. Tuck the beginning in tightly as you are forming the roll. When you are done, have the seam on the bottom before you start to cut the pieces.
10. Cut the log in half, then in half again. You want to end up with 12 even size pieces.
11. Arrange the 12 pieces into the pan you have prepared with the butter and maple syrup.
12. Placing the maple syrup is a tip for getting a nice juicy sweet bottom to the buns.
13. Cover with a clean tea towel and let sit for 20 minutes.
14. Preheat the oven to 350 degrees F.
15. Place the risen cinnamon buns into the oven on middle rack and bake for 35 minutes or until the tops are golden brown.
16. When baked remove from the oven and just leave them in their baking dish as that is where all that yummy maple syrup lays at the bottom.
Directions for the Glaze:
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