Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)1 cup warm 2% milk (110° to 115°)1/3 cup butter, melted1/4 cup sugar1 large egg, room temperature1 large egg yolk, room temperature1/2 teaspoon salt5 cups all-purpose flourTOPPING:2/3 cup maple syrup2 tablespoons butter1 cup packed brown sugar1/2 teaspoon ground cinnamon3 tablespoons butter, melted
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, egg yolk, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
In a small saucepan, combine syrup and butter. Bring to a boil. Cook and stir for 3 minutes; set aside.
Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each into a roll. In a shallow bowl, combine brown sugar and cinnamon. Place melted butter in a separate shallow bowl. Dip buns in butter, then coat in brown sugar mixture.
Place 8 rolls in a greased 10-in. fluted tube pan; drizzle with 1/3 cup syrup. Top with remaining rolls, syrup and brown sugar mixture. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
