4 3/4 c. all-purpose flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. granulated sugar
1/4 c. butter
1 tsp. salt
2 eggs
6 tbsp. butter, softened
1/4 c. brown sugar
2 tsp. cinnamon
Powdered sugar

1. In a large bowl, combine 1 1/4 cups flour and yeast. Heat milk and sugar, 1/4 cup butter and salt, just until warm, stirring constantly.

2. Add milk mixture to flour mixture. Add 2 eggs. Beat with mixer at low speed, scraping sides of bowl. Beat on high speed for 3 minutes. Using spoon, stir in remaining flour. Dough will be soft. Turn dough out on lightly floured board. Knead in remaining flour to make soft dough. Knead for 5 minutes and shape into ball.

3. Place dough in lightly greased bowl. Cover and let rise in a warm place until double (1 1/2 hours).

4. Punch dough down on lightly floured surface. Divide dough in half. Shape each half into ball. Cover and let rise for 10 minutes.

5. On lightly floured surface, roll out one ball 12x8 inches. Spread with 3 tablespoons softened butter. Sprinkle brown sugar and cinnamon over half the rectangle. Roll up from the short side and seal edges. Make the second ball the same way.

6. Slice each dough roll into eight pieces. Arrange cut side down on greased 13x9 inch baking pan. Cover and let rise for 30 minutes.

7. Bake rolls in a 350 degree oven for 25 minutes or until golden. Invert on wire rack to cool. Then powder or glaze.

GLAZE:

In a small bowl, combine: 2 tbsp. maple syrup 2 tsp. water

Blend.