French Toast Spirals

So these were pretty to look at but not much else. They really didn't have any flavor so we were dipping them in syrup and adding lots of powdered sugar. Also, a head's up, when they bake, the rolls pull apart. You want to make sure you really have it gently smooshed together before you bake it.

• 1 cup butter, softened
• 3/4 cup confectioners' sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 2 Tbsp maple syrup
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp cinnamon

Filling

• 1/3 cup butter, softened
• 3 Tbsp all-purpose flour
• 3 Tbsp brown sugar
• 2 Tbsp maple syrup
• 1 tsp instant coffee granules
• confectioners' sugar, optional

Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, maple syrup, and vanilla. In another bowl, whisk flour, salt, and cinnamon; gradually beat into the creamed mixture. On a baking sheet, roll dough between 2 sheets of waxed paper into a 12-inch square. Refrigerate for 30 minutes. 

For filling, beat first 5 ingredients until blended. Remove the top sheet of waxed paper; spread filling over dough to within 1/4 inch of the edges. Using waxed paper, roll up tightly jelly-roll style, removing the paper as you roll. Wrap and refrigerate until firm, about 2 hours.

Preheat oven to 375 degrees. Unwrap and cut the dough crosswise into generous 1/4 inch slices. Place 2 inches apart on parchment-lined baking sheets. Bake until edges are light brown, 12-14 minutes. Cool on pans for 5 minutes. Remove to wire racks to finish cooling. If desired, dust with confectioners' sugar.

Makes 4 dozen

Prep Time: 30 minutes plus chilling

Total Time: 45 minutes plus chilling

Recipe from Taste of Home