Description
These Maple Cinnamon Rolls are a delightful twist on classic cinnamon rolls, featuring a sweet and fragrant filling made with pure maple syrup and cinnamon. Soft, fluffy dough combined with a rich maple glaze creates the perfect comforting breakfast or brunch treat that’s sure to impress any crowd.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 cup warm milk (110°F)
- ½ cup unsalted butter, melted
Filling
- 2 tablespoons ground cinnamon
- ½ cup pure maple syrup
- ½ cup brown sugar
- ½ cup unsalted butter, melted (for filling mixture)
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup (optional for glaze consistency)
Instructions
- Activate Yeast: In a large bowl, combine warm milk and active dry yeast. Let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In another bowl, whisk together all-purpose flour, granulated sugar, and salt to evenly distribute the ingredients.
- Combine Dough: Gradually add the dry ingredients into the yeast mixture, mixing well to form a dough. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and slightly tacky to the touch.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Prepare Filling: In a small bowl, mix melted butter, brown sugar, ground cinnamon, and pure maple syrup to create the flavorful filling.
- Roll Dough: After the dough has risen, roll it out on a floured surface into a large rectangle approximately ¼ inch thick.
- Apply Filling: Spread the prepared cinnamon-maple filling evenly over the rolled dough, covering the entire surface.
- Form Rolls: Starting from one edge, roll the dough tightly into a log shape. Cut the log into individual rolls of desired thickness.
- Second Rise: Place the cut rolls into a greased baking dish, ensuring enough space for them to expand. Cover and let them rise again for about 30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until golden brown and cooked through.
- Prepare Glaze: While the rolls bake, whisk together powdered sugar, vanilla extract, and optional maple syrup to desired consistency for the glaze.
- Glaze and Serve: Once baked, allow the rolls to cool slightly before drizzling the maple glaze generously over the top. Serve warm and enjoy.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- For a richer flavor, use browned butter in the filling instead of melted butter.
- The maple glaze can be made thinner by adding a little milk or more maple syrup to drizzle easily.
- Leftover rolls can be stored in an airtight container and reheated gently before serving.
- To make ahead, shape the rolls and refrigerate overnight before allowing to rise and bake the next day.
