Passover ends tomorrow night, though truth be told I only kept it until Easter, it's such a multi-cultural world we live in. So I thought to myself what is the opposite of Passover baking? Well, bread, obviously, no matter how many baking "cheats" you have, there is really no way around that one. And what is the most decadant and over the top kind of bread? Delicious, gooey, messy, buttery sticky buns. Yum. Nothing is any better, unless you make them with maple syrup, which, in my opinion, makes most things better. So whether you are preparing to devour some bread for the first time is 8 days, or just need a buttery pick me up, these buns are abosutely and decadantly amazing.
1 cup buttermilk
4 tbsp of butter
1 enevelope of active dry yeast
1/4 cup of warm water (105-120 degrees)
2 tbsp maple syrup
1/2 tsp of salt
4 1/2 cups of flour, plus more for dusting
1 stick of butter, softened
1 cup of brown sugar
1/2 cup of maple syrup
3 tbsp of cinnamon
1/2 tsp of salt
1/2 tsp ginger
1/4 tsp ground cloves
1 cup powdered sugar
2 tbsp of milk
Heat the buttermilk and butter together, until butter has melted. Cool in the fridge until under 120 degrees. In the mean time, in a large bowl, mix the yeast into the warm water to activate. Let stand 5-10 minutes until foamy. Add the eggs and maple syrup to the yeast-water and mix with a wooden spoon. Slowly add in the milk, stirring until incorporated. Add the salt and 1 1/2 cups of flour, and mix until flour is incorporated. Add remaining flour in 2 additions and mix until the spoon will no longer work, then begin kneading in any remaining flour with your hand. Turn dough out onto a floured surface or transfer to food processor fitted with the dough blade. Knead/mix until the a smooth, soft and sticky dough forms, about 5 minutes in the processor. Clean the large bowl, and grease lightly. Cover with plastic wrap and let rise overnight in the fridge, or in a warm location until trippled in size about 2 hours.
To make the filling, mix all of the filling ingredients together in a medium bowl until cell combined and smooth. Punch down the dough and turn out onto a floured surface. Roll dough out into a large rectangle (about the size of a sheet pan). Spread the filling evenly. Starting at a long end, roll the dough up, as tightly as you can, jelly roll style, then pinch ends. Cut the roll into 12 pieces. Grease to baking dishes. Put 6 buns in each dish, space apart and cover with plastic wrap. Let rise for about an hour on the counter or overnight in the fridge.
Pre-heat the oven to 350 and position rack in the middle of the oven. Bake until golden brown, about 25 minutes. In the meantime, make the icing by whisking the sugar and the milk until smooth. Let the buns cool slightly (just a few minutes), then invert the buns onto a plate/serving dish. Drizzle with the icing and serve warm. (Adapted from Cake Duchess)