Description
Indulge in these incredibly soft and gooey maple cinnamon rolls, elevated with a rich maple glaze. Perfect for a weekend brunch or a special treat!
Ingredients
Scale
- For the Dough:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon salt
- 4 ½ – 5 cups all-purpose flour, plus more for dusting
- For the Filling:
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup pure maple syrup
- For the Maple Glaze:
- 2 cups powdered sugar
- ¼ cup pure maple syrup
- 2–4 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Instructions
- Make the Dough: In a large bowl, combine warm milk and yeast. Let stand for 5-10 minutes until foamy. Stir in granulated sugar, melted butter, eggs, and salt. Gradually add 4 cups of flour, mixing until a soft dough forms.
- Turn dough out onto a lightly floured surface and knead for 8-10 minutes, adding more flour as needed, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Assemble the Rolls: Punch down the dough. On a lightly floured surface, roll it into a 12×18 inch rectangle.
- Make the Filling: In a medium bowl, combine softened butter, brown sugar, cinnamon, and maple syrup. Mix until well combined and spreadable.
- Spread the filling evenly over the dough, leaving a ½ inch border on one long edge.
- Starting from the long edge opposite the border, tightly roll up the dough. Pinch the seam to seal.
- Cut the log into 12 equal slices (about 1.5 inches thick).
- Bake the Rolls: Arrange the cinnamon rolls cut-side up in a greased 9×13 inch baking dish. Cover loosely with plastic wrap and let rise for another 30-45 minutes.
- Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown and cooked through.
- Make the Glaze: While the rolls are baking, whisk together powdered sugar, maple syrup, vanilla extract, and 2 tablespoons of milk in a medium bowl. Add more milk, a tablespoon at a time, until desired drizzling consistency is reached.
- Glaze and Serve: Let the cinnamon rolls cool in the pan for about 10 minutes before drizzling generously with the maple glaze. Serve warm.
Notes
- For extra gooey rolls, you can pour a little extra maple syrup over them before baking.
- If you don’t have active dry yeast, you can use instant yeast; just mix it directly with the dry ingredients.
- These rolls are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat gently in the microwave or oven.
- Prep Time: PT30M
- Cook Time: PT25M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 45g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg