cinnamon rolls with maple glaze

by Amy on 5 January 2011

you may remember from my christmas recap post that the star of our christmas brunch was a big batch of homemade cinnamon rolls with a maple glaze. this was the first time that i had made cinnamon rolls from scratch + i have to say, they were really easy to create. it is slightly time-consuming, though, as the dough needs time to rise at various points in the recipe. i did as much as i could the night before, then finished up the final steps + baking the next morning.

the results? even though i am not a huge sweets-for-breakfast fan, these are delicious! the cinnamon, sugar + butter are just a perfect combination. the glaze is also amazing, although i think the next time i make them, i’ll try making a savory glaze instead of the maple glaze – right now, i’m thinking i’ll make a bacon/caramel glaze to top them with.

two of my friends have already tried this recipe, too, + had similarly amazing results. if you’re looking for a great (mostly) do-ahead recipe for your next brunch, try this out!

cinnamon rolls with maple glaze

makes two pans (about 14) rolls, adapted from the pioneer woman

ingredients for cinnamon rolls

1 cup whole milk
1/4 cup vegetable oil
1/4 cup sugar
1/2 package of active dry yeast
2 1/4 cups (plus more for dusting) all-purpose flour
1/4 teaspoon (heaping) baking powder
1/4 teaspoon (scant) baking soda
3/4 teaspoon (heaping) salt
plenty of melted butter
1/2 cup sugar
generous sprinkling of cinnamon

ingredients for maple glaze

1/2 bag powdered sugar
1 teaspoon maple flavoring
1/4 cup milk
1/8 cup melted butter
1/8 cup brewed coffee
pinch of salt

directions

mix the milk, vegetable oil + sugar in a pan. scald the mixture (heat until just before the boiling point). turn off heat + leave to cool 45 minutes – 1 hour. when the mixture is lukewarm to warm, but NOT hot, sprinkle in the yeast. let this sit for a minute. then add 2 cups of all-purpose flour. stir mixture together. cover + let rise for at least an hour.

after rising for at least an hour, add 1/4 more cup of flour, the baking powder, baking soda + salt. stir mixture together. (at this point, you can cover the dough + put it in the fridge until you need it – up to a day or two, if necessary. just keep your eye on it + if it starts to overflow out of the pan, punch it down).

when ready to prepare rolls: sprinkle rolling surface generously with flour. take the dough and form a rough rectangle. roll the dough thin, maintaining a general rectangular shape. drizzle 1/8 – 1/4 cup melted butter over the dough. then sprinkle 1/4 cup sugar over the butter followed by a generous sprinkling of cinnamon.

starting at the opposite end, begin rolling the dough in a neat line toward you. keep the roll relatively tight as you go. next, pinch the seam of the roll to seal it. spread 1 teaspoon of melted butter in a 7” round foil cake or pie pan. cut the rolls approximately 3/4” – 1” thick + lay them in one layer in the buttered pans.

let the rolls rise for 20 – 30 minutes, then bake at 375-400 degrees (see note below) until light golden brown, about 15 – 18 minutes.

for the maple glaze, mix all ingredients together + stir well until smooth. it should be thick but pourable. taste + adjust as needed. generously drizzle over the warm rolls. go crazy + don’t skimp on the frosting.

print this recipe print this recipe
EmailTwitterFacebookStumbleUponGoogle BookmarksShare

{ 6 comments… read them below or add one }

1 Liz January 5, 2011 at 3:10 pm

I have made these before! They are so good but I think you’re right about the glaze. I would likeb it if it was more savory too. Please post that bacon caramel glaze recipe once you make it!

2 amy January 5, 2011 at 4:40 pm

i will absolutely post the recipe for the caramel bacon glaze once i try creating it – sweets don’t come as naturally to me as savory things do, so hopefully i can figure out how to whip it up!

3 Melissa Clark January 5, 2011 at 11:55 pm

These look wonderful! I adore your blog and appreciate the wonderful post about my felt holly wreath! How happy to hear it challenged you to create. I look forward to following you and I left you a sweet little note on that post. Happy New Year and cheers to the recipes you are going to share! Can;t wait for the next post.
xxMelissa

4 amy January 6, 2011 at 9:39 am

thank you, melissa! the cinnamon rolls are amazingly good + an easy, homey addition to a brunch. i’ll definitely be making them again! i’m so glad that we’ve connected + i look forward to connecting even more in 2011! =)

5 Joanne T Ferguson September 15, 2016 at 5:45 am

WOW! These look amazing! I would like to make these as gifts for people. 1) Can I freeze these and 2) Can I use maple syrup for the maple flavor? Thank you!

6 http://www.discussworldissues.com/forums/general-discussion/444487-15783B-16013B-15873B-16103B-15853B-15813B-16043B-16053B-15753B-16043B-16083B-15853B-15833B-15753B-16043B-16083B-15853B-15833B-16103B-16013B-16103B-15753B-16043B-16053B-16063B-15753B-16053B December 26, 2023 at 2:48 am

Some tips i have observed in terms of laptop memory is there are technical specs such as SDRAM, DDR or anything else, that must match the specs of the motherboard. If the computer’s motherboard is very current and there are no main system issues, replacing the ram literally requires under 1 hour. It’s on the list of easiest computer system upgrade methods one can think about. Thanks for giving your ideas.

{ 1 trackback }

leave a comment

Previous post:

Next post: