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Maple Cinnamon Rolls Recipe

Maple Cinnamon Rolls Recipe

Prep TimeCook TimeTotal Time
20m25m45m plus proving

We love these Maple Cinnamon Rolls! They are perfect with our morning cup of coffee.

Ingredients

  • 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
  • Filling
  • 40g unsalted butter, softened
  • 3 tablespoons brown sugar
  • 1 tablespoon cinnamon
  • Icing
  • 200g icing sugar
  • 3 tablespoons water
Maple Cinnamon Rolls with Christmas decorations - Pure Maple

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Mix the icing sugar and water together until smooth. Place into a piping bag and pipe over the warm buns.
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