These cinnamon rolls aren't really like Cinnabons. They're not as cloyingly sweet, and there's not as much personal shame involved in eating one. Nevertheless, they're easy to make and they're damn good.
2 sticks softened butter
1/4 cup maple syrup
1/3 cup all purpose flour
1 teaspoon vanilla extract
1 cup brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon dry ginger (optional)
pinch kosher salt
2 tablespoons whole milk
1 cup confectioners/powdered sugar
1/2 teaspoon vanilla extract
5. Make your cinnamon butter...combine all ingredients in food processor and run until mixture is homogenous. Scrape down sides with a spatula and buzz again, if necessary.
6. Flatten dough into a rectangle about 12-16" long and as thin as you can get it without tearing through it.
7. Cut your rectangle into 4" wide strips.
8. Spread your cinnamon butter on each strip, leaving a space of about half an inch of naked dough on one long edge.
9. With your naked dough edge furthest from you, tightly roll a strip into a cylinder. When you get to the naked edge, seal the seam using your finger trips. Now, seal the seams on each end of your cylinder. You should have a 12" long narrow tube full of cinnamon butter.
10. Roll that cylinder into a pinwheel and place it onto a parchment-lined baking sheet. Shape all of your dough this way, then smear the tops of the pinwheels with more cinnamon butter.
11. Cover with plastic wrap and allow to rise for 1.5-2 hours. During the last 30 minutes of rise time, preheat your oven to 350 degrees.
12. Make your glaze by whisking the milk, powdered sugar, and vanilla extract. Set aside.
13. Bake rolls until a thermometer registers the internal temp at 190-200 degrees, about 20-30 minutes.
14. Cool for at least 10 minutes. Top with glaze and go to town. They can also be stored in the refrigerator and reheated briefly in the microwave. They will be gone before they go bad.