Title: Vermont maple cinnamon swirls
 Categories: 
      Yield: 4 Servings
 
      2 c  All-purpose flour
    1/4 c  White sugar
      1 c  Salted butter --  chilled
           And cut
           Into pieces
    1/4 c  Chilled pure maple syrup
      2 tb Ice water -- (2 to 5)
           Filling:
      2 tb White sugar
      2 tb Brown sugar
      4 ts Ground cinnamon
           Topping:7F
    1/2 c  Pure maple syrup
 
  Pastry: Mix flour and sugar in medium bowl using electric mixer on
  medium speed. Add butter and mix until dough form resembles large
  crumbs. Add chilled maple syrup and 2 tablespoons ice water. Mix on
  low speed until dough can form a ball. Do not overmix. Form dough
  into 2 disks. Wrap in plastic wrap and chill 2 hours. Filling:
  Preheat oven to 325. Mix together sugar and cinnamon. On floured
  surface, roll dough disk into rectangle about 10 inch wide and 15
  inch long, about 1/8 inch thick. Sprinkle dough with half
  cinnamon-sugar filling. Starting with smaller side, roll dough into
  cylinder. Dampen seam with water and press to seal and repeat with
  other dough disk. Wrap each in plastic and chill 1 hour. With sharp
  knife, cut into 1/4 inch slices and place on ungreased baking sheet,
  about 1 inch apart. Brush tops with maple syrup. Bake about 20
  minutes or until light golden brown. Transfer to cool surface. Recipe