• 3/4 c. skim milk, warmed (to between 90 and 110 degrees)
• 2 tbsp. sugar
• 1 env. active dry yeast
• 1 3/4 to 2 c. flour
Filling and topping:
• 3/4 c. raisins
• 1/3 c. plus 2 tbsp. real maple syrup
• 3 tbsp. apple juice or cider
• 1 tbsp. ground cinnamon
• 1/2 tsp. ground cardamom
• 2 tbsp. butter
In large bowl, combine warm milk, sugar and yeast. Cover. Let stand in warm
place 10 minutes, or until mixture foams slightly.
Add 1 cup flour; stir well. Cover and let stand in warm place 30 minutes to
rise. Stir in enough of remaining flour to create kneadable dough. Turn onto
lightly floured surface and knead 5 to 8 minutes, or until elastic. Place in
clean, lightly oiled bowl, cover and let rise in warm place 1 hour, or until
doubled in size.
In small bowl, combine raisins, 1/3 cup maple syrup, juice, cinnamon and
cardamom. Lightly oil a 9-by 13-inch baking pan. Spoon mixture into bottom of
pan. Set aside.
Flatten dough and roll into large rectangle, about the size of the pan.
Starting with short side, roll into cylinder. Slice evenly into 8 pieces.
Place rolls cut side up in baking pan, with sides touching. (Rolls can be
covered with plastic film and refrigerated up to 8 hours.)
In small saucepan over medium heat, combine butter and remaining maple syrup.
Heat until butter melts. Drizzle over tops of cinnamon rolls. Bake 25 to 30
minutes at 350 degrees, or until lightly browned.