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Maple Glazed Cinnamon Rolls



  • 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


  • Melted butter raisins, cinnamon+nutmeg powder


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



  • 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).


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