|Prep Time||Cook Time||Total Time|
|20m||25m||45m plus proving|
We love these Maple Cinnamon Rolls! They are perfect with our morning cup of coffee.
- 2 teaspoon yeast
- 2 teaspoon sugar
- 180ml milk, warmed
- 375g plain flour
- 1/4 teaspoon salt
- 90g unsalted butter, melted
- 1 egg
- 130g Pure Maple Syrup, Dark Robust
- Vegetable oil for greasing
- 40g unsalted butter, softened
- 3 tablespoons brown sugar
- 1 tablespoon cinnamon
- 200g icing sugar
- 3 tablespoons water
- Add the yeast and sugar to a medium sized bowl and whisk in 60ml of the warm milk, reserving the rest for later. Set aside until light and frothy. Meanwhile place the flour into a large mixing bowl and stir in the salt. Next whisk the egg, maple, remaining milk and butter together. Place the bowl with the flour, under a mixer and then add the yeast to the flour, mixing with the dough hook. Then add the rest of the wet ingredients and continue to mix until a soft dough forms. Knead for about 5 minutes until it has an elastic consistency. Oil the top of the dough with a little vegetable oil and cover with clingfilm and place in a warm spot in the kitchen. Set aside until it doubles in size for about 40 minutes to an hour.
- Once the dough has doubled place it on a slightly floured surface. Knock it back and roll it out into a rectangle shape, about 27 cm x 40 cm. Spread the softened butter evenly on the dough. Combine the sugar and the cinnamon in a bowl and sprinkle over the dough. Tightly roll the dough lengthways and cut the rolls with a sharp knife into 2.5 cm buns (grease the knife with some oil to prevent it from sticking to the dough). Place the buns on a lined baking tray and cover again with oiled clingfilm for about an hour until the buns have doubled in size.
- Preheat the oven to 190C/170C Fan/Gas Mark 5. Finally when the buns have risen bake for 20 – 25 minutes until fully baked and golden brown. Place on a wire rack to cool.
- Mix the icing sugar and water together until smooth. Place into a piping bag and pipe over the warm buns.