• 1 cup warm milk (lukewarm, not hot)
  • 2 eggs at room temperature
  • 1/3 cup butter, melted
  • 4 and 1/2 cups Flour
  • 1 tsp salt
  • 1/2 cup white sugar
  • 2 and 1/4 tsp dry active yeast (or 1 envelope)



  • 1/2 cup brown sugar, packed
  • 1/2 white sugar
  • 2 and 1/2 tbsp cinnamon
  • 2/3 cup butter, melted



  • 6-7 cups powdered sugar
  • 2 tbsp maple syrup
  • 2 tbps milk
  • 1/4 cup melted butter
  • 1/4 cup brewed coffee
  • 1/8 tsp Salt



For the Rolls:

  • Heat the milk. Sprinkle the yeast over the milk and let sit for a minute,until its all moist. In the bowl of a stand mixer, fitted with the dough hook, add the milk, yeast, eggs, butter, flour, salt and sugar.
  • Mix until a ball of dough forms. Continue to knead for another 5 minutes.
  • Place the dough in a lightly greased bowl and let rise until doubled in size.
  • After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.



  • In a small bowl, combine brown sugar, white sugar and cinnamon. Melt the butter.
  • Roll dough into a 16x21-inch rectangle. Brush the dough with the butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 pieces.
  • Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
  • Meanwhile, preheat oven to 400 degrees F.
  • Bake rolls until golden brown, about 15 minutes.


  • While rolls are baking, make the glaze. Combine all ingredients in a bowl and whisk until smooth. Glaze should be thick, but pour-able. Adjust to taste as needed.
  • Generously drizzle glaze on warm rolls. Make sure you completely cover the tops and sides. The buns will absorb some of the glaze as they sit and cool.