Maple-Cinnamon Sticky Buns

I made these for brunch Thanksgiving morning, and they were extremely well received. Nothing like a sticky bun to celebrate a really nice 8-point buck bagged that morning. The barley flour really adds to the richness of the rolls.

Maple-Cinnamon Sticky Buns
1 1/3 cups water
2 1/2 tsp. active dry yeast
1 1/2 tsp. salt
1/4 cup sugar
1/2 cup (1 stick) butter
1/2 cup barley flour
1 1/2 cups wheat flour
2 cups bread flour
1/2 cup nonfat dry milk

Syrup:
6 Tbsp. melted butter
1/2 cup maple syrup
1 tsp. cinnamon

Filling:
6 Tbsp. softened butter
1 1/2 cups sugar
4 tsp. cinnamon

Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast. Let stand 5 minutes.

Stir in salt, sugar, butter, barley flour, wheat flour, half the bread flour and dry milk. Beat well. Cover and let rest 15 minutes. Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.

Meanwhile, grease 9 x 13 pan. Using syrup ingredients, pour melted butter to coat the bottom of the pan. Drizzle evenly with syrup and then cinnamon. In medium bowl, combine filling ingredients until you have the texture of a spreadable paste.

Punch down down, and roll into a rectangle, approximately 8 inches wide and 20 inches long. Spread filling evenly on top of dough. Starting on the long end, roll the dough, jelly roll style, pinching the edges to seal. Using a sharp knife, cut the dough into 16 equal pieces. Place the pieces into the prepared pan. Sprinkle any leftover filling (or filling that fell out during the rolling process) on top. Cover and let rise until puffy, about 45 minutes. Preheat oven to 375ºF. Bake 20 to 25 minutes until buns are golden. Invert immediately onto a platter. Serve warm.