Maple Glazed Cinnamon Rolls

These rolls are awesome as is, but extra yummy with glaze. You can have cream cheese topping on it, chocolate glaze, regular white icing glaze, or any other flavor you can think of (using the basic recipe I provided or even your own).

They made a lot of rolls, so I packed most of them for my husband to take to work for his colleagues 😀

Dough

You will need:

500 ml milk

1/2 c oil

1/2 c sugar

1 envelope of active dry yeast

4 c AP flour

1/2 tsp BP

1/2 tsp BSoda

1/2 tbsp salt

Heat milk, oil, sugar over medium heat. Just before it boils, take off from heat, set aside and let cool to warm (lukewarm to the touch). Sprinkle yeast, leave it for a minute.

Add in 3 c of flour, stir until just combined, then cover with either clean towel or plastic wrap, for an hour long (it will doubled in size).

Remove plastic wrap/towel, then add in salt, baking powder and baking soda, plus the last cup of flour, and stir to combine.

Sprinkle the working board with flour, place dough and knead a bit.

Filling

Once you knead the dough, roll flat and brush generously with melted butter, then sprinkle with cinnamon powder (sometimes I add nutmeg powder too for a little kick), plus raisins. (You can soak the raisin in hot water for 5 minutes, drain. You can use golden raisins too if you wish).

Roll from one end and slice (as shown on picture).

Place on baking pan (give a little space in between as rolls will rise), cover with plastic wrap, and let rest for at least 20 minutes.

Bake on preheated 375 F until golden brown (at least 15 minutes).

Glazing

4 tbsp butter

2 c icing sugar

1 tsp vanilla extract

1 tsp maple essence

5 tbsp warmed maple syrup

1 tbsp hot water

Mix everything and as soon as the rolls are out of the oven, drizzle with the glaze, all over the rolls.

Enjoy!

Maple Glazed Cinnamon Rolls

Ingredients

Dough

  • 500 ml milk
  • 1/2 c oil
  • 1/2 c sugar
  • 1 envelope of active dry yeast
  • 4 c AP flour
  • 1/2 tsp BP
  • 1/2 tsp BSoda
  • 1/2 tbsp salt

Filling

  • Melted butter raisins, cinnamon+nutmeg powder

Glazing

  • 4 tbsp butter
  • 2 c icing sugar
  • 1 tsp vanilla extract
  • 1 tsp maple essence
  • 5 tbsp warmed maple syrup
  • 1 tbsp hot water

Instructions

Dough

  • Heat milk, oil, sugar over medium heat. Just before it boils, take off from heat, set aside and let cool to warm (lukewarm to the touch). Sprinkle yeast, leave it for a minute.
  • Add in 3 c of flour, stir until just combined, then cover with either clean towel or plastic wrap, for an hour long (it will doubled in size).
  • Remove plastic wrap/towel, then add in salt, baking powder and baking soda, plus the last cup of flour, and stir to combine.
  • Sprinkle the working board with flour, place dough and knead a bit.

Filling and Baking

  • Once you knead the dough, roll flat and brush generously with melted butter, then sprinkle with cinnamon powder (sometimes I add nutmeg powder too for a little kick), plus raisins. (You can soak the raisin in hot water for 5 minutes, drain. You can use golden raisins too if you wish).
  • Roll from one end and slice (as shown on picture).
  • Place on baking pan (give a little space in between as rolls will rise), cover with plastic wrap, and let rest for at least 20 minutes.
  • Bake on preheated 375 F until golden brown (at least 15 minutes).

Glazing

  • Mix everything and as soon as the rolls are out of the oven, drizzle with the glaze, all over the rolls.

Video

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