Watch the full recipe video here!

Ingredients

Dinner Rolls:
240g whole milk, warmed to 110°F 
2 and ¼ tsp active dry yeast
1 tbsp cane sugar
1 tbsp maple syrup
1 large egg, room temp 
56g unsalted butter, room temp and cut into 4 pieces 
1 and ¼ tsp salt 
390g all purpose flour
1 egg, lightly beaten

Maple Cinnamon Butter:
8 oz (2 stick) unsalted butter, room temp
1 cup maple syrup
1 tbsp cinnamon
1 tsp salt

Directions

  • MAKING THE DOUGH: In the bowl of your stand mixer, whisk the warm milk, yeast, and granulated sugar together. Let sit for 5 minutes.

  • Add maple syrup, egg, butter, salt, and roughly half of the flour. With the dough hook, mix the ingredients on low for 45 seconds. Scrape down the sides as needed then add the remaining flour. Beat the dough on medium speed for 2 minutes, or until the dough comes together and starts to pull away from the sides of the bowl. Dough should feel soft and a little sticky at this point. If the dough is too sticky, add in 1 tablespoon of flour at a time until the dough is less sticky.

  • Continue mixing the dough on medium for an additional 5 minutes. If the dough becomes stickier, incorporate more flour. The dough should feel soft and should slowly spring back after poking it. Once the dough passes the poke test, then it’s ready to proof!

  • FIRST RISE: Lightly grease a large bowl and place the dough inside. Cover with plastic wrap.

  • Place the bowl in a warm non-drafty area for 1-2 hours, or until it’s doubled in size.

  • Grease a cast iron skillet or a baking pan and set aside.

  • MAKING THE BUTTER: While the dough is rising, prepare the whipped butter. Place the butter in the bowl of your stand mixer and whisk for 1-2 minutes. You can also whisk by hand, but make sure to incorporate a ton of air (and whisk for longer) to make for a fluffy butter.

  • Add half the maple syrup, half the cinnamon, and half of the salt. Whip until evenly incorporated and taste. If needing more syrup, cinnamon, and salt, keep adding! You want to incorporate as much air as possible for the perfect consistency.

  • Store in an airtight container and refrigerate. If looking for a smooth, spreadable texture, leave out at room temp a few hours before serving.

  • SECOND RISE: When the dough has doubled in size, use a plastic bench scraper to scrape the dough onto a lightly floured surface. Divide the dough into 10-12 equal pieces. You can eyeball it, or weigh the dough and divide it by how many rolls you want. The number you get is the what each roll should weigh.

  • Gently shape each piece into a smooth ball and arrange around the prepared pan.

  • Cover the rolls with plastic wrap and allow to rise in a warm place for 1 hour, or until puffy. At this point, you can also place the dough in the fridge overnight. Take the dough out 1 hour before you want to bake to allow it to proof.

  • While the buns are in their final rise, preheat the oven to 350°F.

  • BAKING THE ROLLS: Lightly brush the rolls with egg wash just before placing them in the oven.

  • Bake for 25-30 minutes, or until golden brown. If the tops are burning too quickly, tent the pan with aluminum foil and continue baking.

  • Remove the buns from the oven and let them cool for 5 minutes, then dig in!