Description
Delight in these soft and gooey Maple Cinnamon Rolls, infused with warm cinnamon and sweet pure maple syrup. Perfect for a cozy breakfast or brunch, these rolls are made from scratch with a tender yeast dough, rolled with a luscious maple-cinnamon filling, and finished with a smooth vanilla glaze.
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)
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Additional maple syrup or milk (optional, to thin glaze)
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 the all-purpose flour, granulated sugar, and salt. Gradually mix these dry ingredients into the yeast and milk mixture to form a dough.
- Knead Dough: Transfer the dough to a floured surface and knead it for 5 to 7 minutes until it becomes smooth and slightly tacky but not sticky.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and allow it to rise in a warm place for about 1 hour or until its size has doubled.
- Prepare Filling: In a small bowl, combine melted butter, brown sugar, ground cinnamon, and pure maple syrup until well blended for the sweet filling.
- Roll Dough: Punch down the risen dough and roll it out on a floured surface into a large rectangle about ¼ inch thick.
- Apply Filling: Evenly spread the maple-cinnamon filling over the entire surface of the rolled dough.
- Shape Rolls: Starting from one long edge, roll the dough tightly into a log. Using a sharp knife, cut the log into individual rolls of desired thickness.
- Second Rise: Arrange the rolls in a greased baking dish, cover loosely, and let them rise again in a warm spot for about 30 minutes until puffed.
- Bake: Preheat the oven to 350°F (175°C). Bake the risen rolls for 25 to 30 minutes, or until golden brown and cooked through.
- Prepare Glaze: While rolls bake, whisk together powdered sugar, vanilla extract, and a splash of maple syrup or milk to create a smooth glaze. Adjust consistency as needed.
- Glaze and Serve: Drizzle the glaze generously over warm cinnamon rolls before serving to enhance flavor and sweetness.
Notes
- Ensuring the milk is around 110°F is crucial to activate yeast without killing it.
- Kneading the dough well develops gluten, giving rolls a fluffy texture.
- Keep the dough covered during rises to prevent drying out.
- Add a bit of extra maple syrup or milk to the glaze if it is too thick for easy drizzling.
- Store leftovers in an airtight container and warm before serving.
