Description
These Maple Cinnamon Rolls are soft, fluffy, and irresistibly sweet, infused with warm cinnamon and rich maple syrup. Perfect for a cozy breakfast or a delightful brunch treat, this recipe guides you through making the dough from scratch, preparing a luscious maple-cinnamon filling, and finishing with a smooth maple glaze that enhances each bite with a perfect balance of sweetness.
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
- ¼ cup unsalted butter, melted (used in filling mix)
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons maple syrup or milk (optional, to adjust consistency)
Instructions
- Activate the Yeast: In a large bowl, combine the warm milk (110°F) with the active dry yeast. Let sit for about 5 minutes until the mixture becomes frothy, signaling the yeast is active.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, granulated sugar, and salt to ensure even distribution.
- Form the Dough: Gradually add the dry ingredients into the yeast mixture, stirring to form a rough dough. Transfer the dough to a floured surface and knead it vigorously for 5-7 minutes until it becomes smooth and slightly tacky.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, approximately 1 hour.
- Prepare the Filling: In a small bowl, mix melted butter, brown sugar, ground cinnamon, and pure maple syrup until well combined and smooth.
- Shape the Rolls: Punch down the risen dough and roll it out on a floured surface into a large rectangle about ¼ inch thick. Spread the maple cinnamon filling evenly over the dough, covering the entire surface.
- Roll and Cut: Starting from one long edge, tightly roll the dough into a log. Use a sharp knife or dental floss to cut the log into about 12 equal rolls.
- Second Rise: Place the rolls into a greased baking dish, cover them, and allow them to rise again for 30 minutes to become fluffy and light.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they are golden brown and cooked through.
- Prepare the Glaze: While the rolls bake, whisk together powdered sugar, vanilla extract, and maple syrup (or a little milk for desired consistency) to create a smooth glaze.
- Glaze and Serve: Remove rolls from the oven and allow them to cool slightly before drizzling the maple glaze generously over the warm rolls. Serve warm for the best experience.
Notes
- Ensure the milk is warm but not hot (around 110°F) to activate the yeast properly without killing it.
- The second rise is crucial for fluffy rolls; don’t skip or shorten this step.
- You can substitute brown sugar with coconut sugar for a slightly different flavor.
- To make the glaze thinner, add more maple syrup or a splash of milk until desired consistency is achieved.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Reheat rolls gently in the microwave or oven before serving if stored.
