Combine flour and sugar in a large mixing bowl. Add margarine and mix until the dough forms pea-size pellets. Add chilled maple syrup and 2 tablespoons of ice water. Mix at low speed until dough can be formed into a ball. Do not over-mix (the dough will get too tough).

Separate dough into two balls, flatten, and wrap tightly in plastic. Refrigerate for 2 hours.

Using a floured rolling pin, on a floured surface, roll one piece of dough into a rectangle about 10 inches wide, 15 inches long and 1⁄8 of an inch thick.

Sprinkle the dough with half of the cinnamon-sugar filling.

Starting with a smaller edge (10-inch), roll the dough tightly into a cylinder. Dampen the edge with water and press lightly to seal. Repeat with second dough. Wrap each roll in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350°F.

Using a thin, sharp knife, cut each roll into 1⁄4-inch slices. Place flat on ungreased baking sheets, 1-inch apart.

Brush tops lightly with 1⁄4 cup maple syrup. Bake for 15 to 18 minutes or until light golden brown.

Use a spatula to immediately transfer the rings to a cool, flat surface.