Maple Glazed Cinnamon Rolls
Soft, fluffy, and sticky cinnamon rolls topped with a luscious maple glaze. This easy homemade recipe delivers a comforting, crowd-pleasing breakfast treat that’s perfect for holidays, weekends, or anytime you crave a sweet, satisfying morning indulgence.
Equipment
- Large mixing bowl (1)
- Stand mixer with dough hook (optional, 1)
- Rolling pin (1)
- Sharp knife (1)
- Baking dish, greased (1)
- Measuring cups and spoons (1 set)
Ingredients
For the Dough:
- 1 tablespoon active dry yeast
- ¼ cup sugar divided
- ¼ cup warm water
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup warm milk
- 25 grams ≈2 tablespoons butter, melted
- 1 large egg
For the Filling:
- 25 grams ≈2 tablespoons butter, softened
- ½ cup sugar brown or white
- 1 tablespoon ground cinnamon
- Optional: ¼ cup raisins or chopped nuts walnuts/pecans
For the Maple Glaze:
- 1 cup icing sugar sifted
- 1 tablespoon pure maple syrup
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Activate the Yeast: In a large mixing bowl (or the bowl of your stand mixer), combine 1 tablespoon of active dry yeast, 1 tablespoon of sugar, and ¼ cup of warm water. Stir gently until the yeast begins to dissolve. Let the mixture sit undisturbed for 5–10 minutes until it becomes foamy and bubbly. This step ensures the yeast is active, giving your rolls their soft, airy texture.
- Prepare the Dough: Once the yeast is foamy, add the remaining sugar, 2 ½ cups of flour, ½ teaspoon salt, ½ cup warm milk, melted butter, and the egg. Begin mixing with a dough hook on low speed or by hand. Knead for approximately 10 minutes until the dough forms a soft, elastic ball that springs back when lightly pressed. The dough should feel slightly sticky but manageable; if it clings too much, dust with a little extra flour.
- First Rise: Transfer the kneaded dough into a large, clean bowl. Cover it with a clean tea towel or cling film and place it in a warm, draft-free area. Allow it to rise undisturbed for about 1 hour, or until nearly doubled in size. This rising stage allows the yeast to develop flavor and texture in the dough.
- Roll Out the Dough: Once risen, lightly flour your working surface and tip out the dough. Using a rolling pin, gently roll the dough into a rectangle measuring approximately 45cm x 25cm (18 x 10 inches). Try to keep an even thickness for uniform baking.
- Prepare the Filling: In a small bowl, mix ½ cup sugar with 1 tablespoon cinnamon. Spread the softened 25 grams of butter evenly over the dough rectangle, leaving a small margin around the edges. Sprinkle the cinnamon-sugar mixture generously over the buttered dough. Add optional raisins or chopped nuts if desired for extra flavor and texture.
- Roll the Dough: Starting from the longest edge closest to you, carefully roll the dough into a tight log. Pinch the seam slightly to seal the edge and prevent it from opening during baking. This ensures the rolls maintain their spiral shape and hold the filling inside.
- Cut into Rolls: Using a sharp knife, slice the dough log into 10 equal pieces. Aim for clean, even cuts to help the rolls bake uniformly. Gently place each roll in a well-greased baking dish, leaving about 1 cm of space between them to allow for expansion during the second rise.
- Second Rise: Cover the baking dish with cling film or a clean tea towel. Let the rolls rise in a warm, draft-free spot for 30 minutes while preheating your oven. This step helps the rolls become extra soft and fluffy when baked.
- Preheat and Bake: Preheat the oven to 180°C (350°F). Place the rolls in the oven and bake for 15–20 minutes, checking at 12 minutes. If the tops are browning too quickly, tent them with foil to prevent burning. The rolls should turn golden brown and smell irresistible when done.
- Prepare the Maple Glaze: While the rolls are baking, combine 1 cup sifted icing sugar, 1 tablespoon maple syrup, 1 tablespoon milk, and ½ teaspoon vanilla extract in a small jug. Whisk until smooth. The glaze should be thick but pourable. Adjust milk or icing sugar slightly if needed to achieve the perfect consistency.
- Glaze the Rolls: Once the rolls are baked, remove them from the oven and allow them to cool slightly for 5–10 minutes. Drizzle the prepared maple glaze generously over the warm rolls so it seeps into the crevices. This adds a rich, sweet finish that complements the cinnamon filling perfectly.
- Serve and Enjoy: Serve the cinnamon rolls warm for the best flavor and texture. If not eating immediately, cover the rolls and store them at room temperature for 1–2 days, or refrigerate for up to 3 days. To reheat, warm in the oven for a few minutes and then drizzle with glaze before serving.
Notes
- Use warm milk and water (not hot) when activating the yeast to avoid killing it.
- Ensure your dough is soft but slightly tacky, adding flour gradually if needed—overly dry dough results in dense rolls.
- For even rising, cover the dough in a draft-free, warm spot. The second rise is just as important as the first for light, fluffy rolls.
- Slice the rolls evenly to ensure uniform baking. A serrated knife works best to prevent squishing.
- Optional additions like raisins, chopped walnuts, or pecans can be incorporated for extra flavor and texture, but keep them balanced to avoid overpowering the cinnamon sugar.
