These glazed cinnamon maple rolls are a great recipe to impress your friends and family the next time you throw a brunch. These are also great to munch on all week with a huge cup of coffee.
These maple rolls were one of my first forays into making cinnamon rolls. I am not going to lie I have loved making these ever since! If you love maple and cinnamon this recipe is for you. Consider also using brioche dough for these rolls as well.
In this recipe
This is a yeasted dough with both maple syrup and maple extract in it to really punch up the flavor. Using the extract will help keep the butter mixture from getting too soft and melting out of the dough.
Butter: It is important to have the butter softened and at room temperature. This will make spreading easier. Do not melt the butter as it will absorb into the dough.
Maple syrup: Use pure maple syrup for this recipe. Other syrups with maple flavoring will make the filling leak out of the rolls and add a considerable amount sweetness.
Maple extract: This will increase the maple flavor considerably without adding additional liquid.
This dough is an enriched dough which pretty much means there are additions of other ingredients like sugar, milk, and eggs.
You want to make sure that your milk is less than 115 degrees Fahrenheit. If it gets to 120 degrees the yeast will start dying. Using a digital candy thermometer will help you greatly. It will make for a better bulk fermentation if the liquid is between 105-115 degrees Fahrenheit.
The dough will need to rise for about an hour or until it has doubled in size. The time that this can take will vary by the temperature of your kitchen. It is important to let the dough just double in size and not necessarily wait the whole hour.
Fill it, roll it, slice it.
A silicon spatula will be your best friend when trying to spread the filling. It is important to leave at least a half an inch on all sides when you spread the filling. This will keep the filling in the dough when you roll it. Once you have it rolled nicely you will want to have a bowl of warm water and a towel handy. This will help with the slicing and keeping things nice and neat.
Tips for getting evenly sized rolls.
- Rinse and dry the knife between each slice to keep the dough from sticking to the knife.
- Cut the roll in half and then line up each side. Then cut off the ends that doesn’t have any filling.
- Always cut both rolls at the same time.
- Always cut the segments in half each time.
Glazed Cinnamon Maple Rolls
- Stand Mixer with hook attachment
- Large mixing bowl
- Silicon spatula
- Rolling Pin
- 9 x 13 baking dish
- 3½ cups flour all-purpose
- 3 tbsp sugar
- 2¼ tsp active dry yeast 1 packet
- 1½ tsp salt
- ¾ cup milk whole
- ¼ cup butter unsalted, softened
- 2 eggs
- 3 tbsp maple syrup
- 1 tsp maple extract
- 1 tsp cinnamon ground
- ½ cup brown sugar packed
- 3 tbsp sugar
- 4½ tsp flour all-purpose
- 3 tbsp butter unsalted, softened
- 1 cup powdered sugar
- ½ tsp maple extract
- 2 tbsp milk whole
Making the dough
- Combine all of the dry ingredients in the bowl of the stand mixer.
- Heat the butter and milk to 105°F or 40 C. Pour into the flour mixer and mix on medium low using the dough hook attachment.
- Add the eggs and continue to mix until the dough pulls away from the side. You may need to continue to knead on a smooth surface for a few minutes to make sure the dough is smooth and elastic.
- Place in a bowl lightly greased with a neutral flavor oil and cover to rise for an hour or until it has doubled in size.
Make the filling
- In a bowl combine all ingredients until a paste has formed.
- Once the dough is ready roll out to a rectangle that measures roughly 15 x 25 inches.
- Using a silicon spatula spread the filling across the entire surface of the dough leaving a half inch boarder around the edge.
- Roll the dough with the longer side facing you gently away from you.
- Slice the dough in the center and then line up to two smaller rolls. Cut off the other edge with the dough that doesn't contain filling so you get a nice edge.
- Slice both rolls in half and continue until you have 16 rolls. Place in a 9 x 13 inch baking dish. Cover and let rise for another 45 min.
- Preheat the oven to 350°F or Gas mark 4.
- Bake for 20 or until golden brown. Remove from the oven and allow to cool.
- Combine all of the ingredients for the glaze and mix until there are no lumps of sugar. Drizzle or pour over the cooling buns.