Mini Maple Cinnamon Rolls

Mini Maple Cinnamon Rolls

Ingredients

2/3 cup whole milk

1/3 cup maple syrup

1/3 cup butter, softened

1 large egg

3/4 teaspoon salt

3 cups bread flour

1 package (1/4 ounce) active dry yeast

TOPPING:

1/2 cup packed brown sugar

2 tablespoons bread flour

4 teaspoons ground cinnamon

6 tablespoons cold butter

MAPLE ICING:

1 cup confectioners' sugar

3 tablespoons butter, melted

3 tablespoons Lost Nation's maple syrup

1 to 2 teaspoons whole milk

Directions

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).

When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12x7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal.

Cut each roll into 12 slices. Place cut side down in one greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.

Bake at 375° until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls.

*from Taste of Home

Chocolate Maple Bars

Chocolate Maple Bars

Ingredients

1/2 cup shortening

3/4 cup Lost Nation's maple syrup

1/2 cup sugar

3 large eggs

3 tablespoons milk

1 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1-1/2 ounces unsweetened chocolate, melted

1/2 cup chopped pecans

1/2 cup sweetened shredded coconut

FROSTING:

1/4 cup butter, softened

1 cup confectioners' sugar

1/2 cup baking cocoa

1/2 cup Lost Nation's maple syrup

1 cup miniature marshmallows

Directions

In a large bowl, cream the shortening, syrup and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half of the batter to another bowl.

Combine melted chocolate and pecans; stir into one bowl of batter. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter.

Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely on a wire rack.

For frosting, in a small bowl, beat butter until smooth. Gradually add the confectioners' sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars.

*from Taste of Home