1 1/2 c Michigan Pure Maple Syrup
2/3 c butter
whole wheat bread flour
butter
sugar
cinnamon
Place maple syrup in top of double boiler. Bring to a boil for 5
minutes or jelly stage. Meanwhile, melt butter in oven in a 13"
x 9" x
2" baking pan. Stir in cooked syrup, mixing well. Let cool.
Divide
bread dough in half. On greased counter, roll out one part in
1/4"
thick rectangle. Brush with butter and sprinkle with sugar and
cinnamon. Roll up tight, beginning with wide side. Cut with a
thread
(place thread under roll, pull ends to top, and cross, slicing
the roll)
into 1" slices. Place slices on top of caramel in pan. Let rolls
double in size. Bake in a preheated 375 oven for 25 minutes or
until
brown. Remove from oven and let stand for 1 minute and then
invert pan
on board and cool roll thoroughly.
