Buttermilk Cinnamon Rolls with Maple Glaze

My friend Hayley shared this delicious recipe with me. These rolls are so, so yummy.

Rolls:

2 packages active dry yeast (about 4 1/2 tsp.)

1/4 c. warm water (110 degrees)

1 1/2 c. buttermilk

1/2 c. melted butter

1/4 c. white sugar

1 Tbs. vanilla

4 1/2 c. all-purpose flour

1 tsp. salt

1/2 tsp. baking soda

Filling:

1/2 c. butter, melted

1 1/4 c. brown sugar

2 tsp. cinnamon

Glaze:

1 small box powdered sugar

2 tsp. maple flavoring

3/4 c. buttermilk

1/4. c. melted butter

pinch of salt

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, melt the butter and add the buttermilk. Heat until warm to the touch (not too hot or it will kill the yeast.)

2. Add yeast and water to the buttermilk/butter. Add in vanilla and sugar and stir to dissolve. Combine the flour, salt and baking soda. Stir the buttermilk mixture into the flour a little at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. (I used my kitchen aid for all of this.) Cover and let rest for 15 minutes. In a small bowl, stir together the melted butter, brown sugar and cinnamon for the filling.

3. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough. Roll up into a log and pinch the seam to seal. Slice into 1-inch pieces and place cut side up in two lightly-greased round cake pans. (I needed three cake pans.) Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 375 degrees.

4. Bake in preheated oven for about 20-25 minutes until lightly brown on top. Let stand for 2 to 3 minutes before glazing.

Glaze: Mix all ingredients with a whisk until smooth. Glaze should be thick but pourable. Be generous in pouring over warm rolls! (The glaze would also be good with vanilla if you don't have maple. I may also try orange next time. The maple is really good.)