Preparation

• 1 In a small bowl, add 1/2 cup warm water and sugar, mix to combine. Sprinkle the yeast on top and let it sit for 10 minutes.
• 2 In the bowl of a tabletop mixer with a hook attachment, add the flour, salt and yeast water. Begin mixing on low, adding remainder of warm water and warmed maple syrup until the dough iswell combined. Increase speed to medium and continue mixing untilit forms a ball and pulls away from the side of the bowl.
• 3 educe speed to low once again and add the raisins, mixing until incorporated. Slowly drizzle in the melted butter and continue mixing until the butter is blended well. Add all but 1 teaspoon cinnamon and rotate the hook just a couple of times to lightly blend.
• 4 Remove hook from dough, spray the top with nonstick cooking spray, cover with dry cloth and let rise until almost double in bulk, about an hour.
• 5 Punch down and transfer dough to well floured work surface. Kneadfor a minute or two, until the dough holds together and is no longer sitcky. Roll out to an inch thick. Cut with a rim of a glass dipped in flour, or use a 3-inch cookie cutter.
• 6 Place on lightly sprayed cookie sheet, an inch apart. Continue reforming the dough and cutting until dough is completely used. Spray the tops with nonstick cooking spray, lightly sprinkle with additional cinnamon and let rise until another half inch higher
• 7 Bake for 15-20 minutes or until nicely browned on top. Remove to cool slightly before transferring to platter.
• 8 Melt apple jelly and remainder of cinnamon in microwave until hotand syrupy, about 1 minute. Remove and whisk until smooth. Serve spooned over rolls.