While dough is chilling, mix together maple sugar, date sugar and cinnamon in a small bowl then add warm maple syrup until it forms a spreadable paste and set aside.
Once dough is chilled and most of the “stickiness” is gone, place between two sheets of parchment paper and roll into a rectangle about 1/8″-1/4″ thick.
Remove top piece of parchment paper and discard.
Spread cinnamon filling across entire rectangle of dough.
Roll into a dough log starting on one of the short sides and using parchment paper to keep tight and from sticking.
Place dough log in freezer for about 45min-1hr or overnight if desired. This allows for easier slicing of the rolls but is not necessary.
Preheat oven to 350℉.
Remove from freezer and cut into 1″ discs and place on parchment paper lined baking sheet and allow to come to room temperature.
Place in oven and bake for 20-25 min or until golden brown.
Remove rolls from the oven and enjoy warm.
