Description
Delight in these soft and sweet Maple Cinnamon Rolls, featuring a rich filling of cinnamon and pure maple syrup swirled inside tender dough, finished with a luscious vanilla glaze. Perfect for a cozy breakfast or brunch, this recipe yields 12 delicious rolls with a warm, comforting aroma and melt-in-your-mouth texture.
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
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (optional for consistency)
Instructions
- Activate Yeast: In a large bowl, combine the warm milk (at 110°F) with the active dry yeast. Let the mixture sit for about 5 minutes until it becomes frothy, indicating 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 Dough: Gradually add the dry ingredients to the yeast mixture, stirring until combined. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and slightly tacky, indicating proper gluten development.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
- Prepare Filling: In a small bowl, combine melted butter, brown sugar, ground cinnamon, and pure maple syrup. Mix well until smooth and evenly blended.
- Roll Dough: Once risen, roll the dough out onto a floured surface into a rectangle approximately ¼ inch thick.
- Apply Filling: Evenly spread the prepared cinnamon-maple filling over the rolled dough rectangle, ensuring complete coverage to create sweet layers.
- Form Rolls: Carefully roll the dough tightly into a log shape starting from one of the longer edges. Cut the log into 12 even rolls using a sharp knife or dental floss.
- Second Rise: Place the cinnamon rolls cut side up in a greased baking dish, cover them again, and let them rise for about 30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
- Prepare Glaze: While baking, whisk together powdered sugar, vanilla extract, and a few tablespoons of milk if needed to reach a smooth, pourable consistency.
- Glaze and Serve: Remove the cinnamon rolls from the oven and let slightly cool before drizzling the vanilla glaze over the top. Serve warm and enjoy!
Notes
- Ensure milk is warm but not hot, as temperatures above 110°F can kill the yeast.
- For extra flavor, substitute half of the all-purpose flour with bread flour for a chewier texture.
- Use pure maple syrup for authentic flavor; avoid maple-flavored syrups which contain corn syrup.
- Glaze consistency can be adjusted with milk to your preferred thickness.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Reheat cinnamon rolls in the microwave for 15-20 seconds to restore softness.
