Pure Maple Cinnamon Rolls

Pure Maple Cinnamon Rolls

Take your cinnamon rolls to the next level with Pure Maple! Our Pure Maple Cinnamon Rolls are made with the natural sweetness of our maple syrup and maple butter. A decadent treat with an authentic taste of Canada.

Dough

100ml Pure Maple Syrup Dark Robust

2 tsp dry yeast

2 tsp sugar

350g plain flour

120ml tepid water

60ml semi skimmed milk

40g unsalted butter

1 egg

Filling

50g unsalted butter at room temperature

50g Pure Maple Butter

1 – 2 tsp Pure Maple Syrup Dark Robust

1 tbsp ground cinnamon

Icing

100g Pure Maple Butter

1 – 2 tsp Pure Maple Syrup Dark Robust

Instructions

1.Lightly grease a 25 x 25cm tin with butter, line with parchment paper and set aside.

2.In a bowl add the yeast, sugar and warm water, whisk then set aside until it froths up.

3.In another bowl add the milk and butter, microwave until the butter has melted then allow to cool.

4.In a large bowl weigh out the flour, salt and maple syrup. Next add the frothy yeast mixture, beaten egg, melted butter and milk. Mix together with a wooden spoon or using a mixer with a dough hook.Then knead until it forms a slightly sticky dough that can be easily handled and has an elastic consistency. If it’s too wet add a little more flour at a time until it reaches the right texture.

5.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.

6.Once the dough has doubled place it on a slightly floured surface, knock it back and roll it out into a rectangle shape.

7. Beat the softened butter and then add a little maple syrup to the maple butter to give it a slightly loose consistency, mix all together and then add the cinnamon. Spread this on the rolled out dough to the edges and roll the dough lengthways. Cut into 10 -12 buns.

8. Place the buns into the tin and cover again with clingfilm for about an hour until the buns have doubled in size.

9. Preheat the oven to 190C, 170C fan.

10.Finally when risen bake for 20 – 25 minutes until fully baked and golden brown. Place on a wire rack to cool.

11. Prepare the icing by mixing the maple butter and enough maple syrup to form a runny icing that can be piped onto the cool buns. Use a piping bag with a small round nozzle pipe the maple butter diagonally across the cinnamon rolls.

                                                              And enjoy!🍁

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