O.k., who votes that I don't make Maple Twist again?

First, one time when I was helping Mommy make this yummy breakfast treat, Mommy went to do something and I got bored of waiting. Mommy was surprised when she came and found a pan of circles! These should be a circle in the middle and triangular twisty things around . That's one circle in the middle. Not all over the pan.
Then, one day I made them myself. I put in vanilla. Not maple. This recipe calls for maple. Oh well just add maple and see what it does. It's tradition now. Daddy couldn't tell the difference, so now every Fathers Day I make the *Maple* Twists- with vanilla.
Then- the day before Thanksgiving- I did it again. I didn't mean to. But I put the oven 100 degrees higher than it needed!
That's it. If mom wants me to make them again then I need to do it the day before I should need to start them.
Here's the recipe. And don't think that no mistakes can happen.

Maple Nut Coffee Twist
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Dough:

3/4 cup milk
1/4 cup butter
1 teaspoon maple extract
1 egg
2 3/4 to 3 cups flour*
3 tablespoons sugar
1/2 teaspoon salt
1 package yeast





*Self-rising flour is NOT recommended
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Filling:

3/4 cup sugar
1 1/2 teaspoons maple extract
1 1/2 cinnamon
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Glaze:

1 cup powdered sugar
2 tablespoons butter
1 or 2 tablespoons milk
1/2 teaspoon maple extract
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In the order above, put the ingredients in the bread maker, on the dough setting.
When the cycle is almost done, mix filling together.
Take the dough out and dump on a floured area.
Divide into three balls.
Roll one out, spread melted butter on top, and then sprinkle a 1/4 of a cup of the mixture on top.
Repeat, putting all the extra mixture on the last time.
Let rise 30 to 40 minutes.
Bake at 325 degrees for 18-22 minutes.
Cool for 5 minutes while you make the Glaze (just beat glaze ingredients together)
Spread glaze on Maple twist.