Maple Cinnamon Rolls
Maple Cinnamon Rolls
Prep Time: 20 minutes
Cook Time: 25 minutes
Rising Time: 2 hours 30 minutes
Total Time: 45 minutes
Servings: 16 rolls
Energy: 276 kcal
Tender, maple-flavoured sweet rolls, topped with a maple glaze.
Ingredients
Dough:
- 2/3 cup milk whole milk recommended
- 1/3 cup maple syrup
- 1/3 cup salted butter or add a pinch of salt to the dough if using unsalted butter
- 1 Tbsp yeast
- 1 large egg
- 3 cups all-purpose flour
Filling:
- 1/2 cup brown sugar
- 2 Tbsp all-purpose flour
- 4 tsp cinnamon
- 6 Tbsp butter cold, cut into 6 pieces
Glaze:
- 1 cup icing/confectioners' sugar
- 3 Tbsp butter melted
- 3 Tbsp maple syrup
- 1-2 tsp milk to thin a bit, as necessary
Instructions
- Warm the milk, maple syrup and butter in the microwave for about 1 minute or in a small saucepan on the stove-top until just hot. Set aside to cool to about 110F (comfortably warm, but not hot). If you have a thermometer, check the temperature to be sure.
- Add the yeast to a large bowl or the bowl of a stand mixer, fitted with a kneading hook. Pour in the milk/syrup and stir to combine. Add the egg and mix in. Add 2 cups of the flour and mix/knead until you have a wet dough with all the flour mixed in. Begin adding in the last cup of flour, a bit at a time, kneading until you have a soft, smooth dough that is moist, but not tacky. If using a stand mixer, remove from mixer and knead on the counter a bit, adding addition flour, if needed.
- Form the dough into a ball. Place into a greased bowl and cover bowl with plastic wrap. Allow to rise until doubled, about 2 hours.
- When dough has almost doubled, prepare the filling by stirring together the brown sugar, flour and cinnamon in small bowl. Add the butter pieces and using a fork, work the butter into the cinnamon-sugar mixture, until all the dry mixture is moistened (no dry mix visible) and you have a crumb mixture. Set aside.
- Grease a 9-inch square baking pan and set aside. (Alternately a 10-inch round would work).
- Remove dough to a floured work surface. Roll dough into an 11x17-inch rectangle. Sprinkle the filling mixture evenly over the dough. Staring on the LONG (17-inch) side, roll the dough up jelly-roll style. Pinch the seam together and place the log onto a cutting board, seam side down.
- Trim 1/2-inch from each end of the log, leaving a 16-inch log. Use a tape measure or ruler to score 1-inch intervals along the log, then cut the log into 1-inch slices. Place the sliced rolls into your prepared pan in 4 rows of 4. Cover the pan with a clean tea towel and set aside to rise for an additional 30 minutes. (After 30 minutes, they will only rise a bit more, but the dough will look puffy).
- Preheat oven to 375F.
- Bake rolls in preheated oven for 20-15 minutes, or until quite golden. Remove from oven and set baking pan on a cooling rack to cool completely.
- When rolls have cooled, prepare glaze by stirring together the glaze ingredients until smooth. Pour over rolls, then use the back of a spoon to spread the glaze round and over all the rolls.
- Rolls are best enjoyed on the day they are baked. Left-overs can be frozen to enjoy later.
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