Baking Cinnamon Rolls with Maple Syrup Glaze: A Sweet Tradition
Sometimes I will make batch of cinnamon rolls during the week, especially when the recipe is quick and easy to follow. I get a sense of joy when making these cinnamon rolls for my family and friends. The dough comes together effortlessly, and the aroma of cinnamon wafting through the house makes everyone excited to gather and visit. The maple syrup glaze adds a special touch, taking the classic cinnamon roll to a new level of deliciousness. Not only is it a great recipe for special breakfasts, but it’s also perfect for afternoon tea or coffee time. These cinnamon rolls have become a family tradition that brings warmth and joy to our table.
Did You Know?
Maple syrup isn’t just for pancakes! It takes about 40 gallons of sap to make just one gallon of syrup. Maple syrup also contains minerals like manganese and zinc, adding a nutritious boost to your sweet treats. When drizzled over warm cinnamon rolls, it enhances the natural sweetness of the cinnamon and brown sugar filling, making these rolls irresistibly delicious.
Yield: 12 rolls
Ingredients
Dough:
1 cup warm milk (110°F)
2 1/4 tsp active dry yeast
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
2 large eggs
4 cups unbleached white flour
1 tsp salt
Filling:
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
2 tbsp ground cinnamon
Maple Syrup Glaze:
1/2 cup pure maple syrup
1 cup confectioners' sugar
1-2 tbsp milk (optional, for consistency)
Instructions
Prepare the Dough:
In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until foamy.
Personal Tip: Proofing the yeast ensures your dough rises properly.
Add the remaining sugar, melted butter, and eggs to the yeast mixture. Mix well. Gradually add flour and salt, mixing until a dough forms.
Personal Tip: Kneading for 5-7 minutes ensures a smooth and elastic dough.
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
Personal Tip: A warm, draft-free area helps the dough rise best.
Prepare the Filling:
Roll out the dough into a 16x12 inch rectangle on a lightly floured surface. Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
Personal Tip: Rolling the dough tightly from the long side ensures even layers of cinnamon throughout the roll.
Roll up the dough tightly from the long side, pinching the seam to seal. Cut the roll into 12 equal pieces and place in a greased 9x13 inch baking dish. Cover and let the rolls rise for another 30 minutes.
Personal Tip: Use unflavored dental floss to cut the rolls cleanly without squishing the dough.
Bake the Rolls:
Preheat the oven to 350°F. Bake the rolls for 25-30 minutes or until golden brown.
Personal Tip: Check halfway through and cover with foil if they brown too quickly.
Maple Syrup Glaze:
In a medium bowl, whisk together the maple syrup and confectioners' sugar until smooth. If the glaze is too thick, add milk one tablespoon at a time until the desired consistency is reached.
Personal Tip: Drizzle the glaze over the rolls while they’re still warm for maximum flavor absorption.
Drizzle the glaze over the warm cinnamon rolls before serving.
Personal Tip: Store any leftover rolls at room temperature and reheat in the microwave for a quick treat.
Nutritional Information (Per Serving):
Calories: 350, Fat: 12g, Saturated Fat: 7g, Carbohydrates: 54g, Fiber: 2g, Sugars: 28g, Protein: 6g
Kitchen Tips, Great Ideas, How to Save Money
- Bulk Buying: Purchase baking staples like flour and yeast in bulk to reduce cost per unit and save money over time.
- DIY Dough: Making the dough from scratch is more economical than pre-made rolls, and you can control the ingredients.
- Maple Syrup Alternatives: Use maple-flavored syrup or make a homemade version if pure maple syrup is too costly.
- Repurpose Scraps: Leftover dough scraps can be rolled with cinnamon and sugar and baked as cinnamon bites.
- Make-Ahead Convenience: Prepare the dough the night before, refrigerate, and bake fresh in the morning.
- Homemade Glaze: Save money by making your own glaze with confectioners' sugar and milk.
- Portion Control: Make smaller rolls to stretch the batch for a larger group or smaller appetites.
- Creative Additions: Add nuts, raisins, or orange zest to the filling for extra flavor without extra cost.
- Share with Friends: Host a brunch and have friends bring sides while you provide the cinnamon rolls.
- Freezer Friendly: Freeze extra rolls before baking for a quick future breakfast or snack.
Let’s Learn About Maple Syrup
Maple syrup is made from the sap of sugar maple trees, primarily found in Canada and the northeastern U.S. The syrup-making process begins in early spring when temperatures fluctuate between freezing nights and warmer days. This temperature change creates pressure inside the trees, causing the sap to flow. Holes are drilled into the tree trunks, and spouts are inserted to direct the sap into collection buckets or tubing systems. Buckets are securely attached to the spouts, often with hooks or metal supports, ensuring they stay in place as the sap drips out.
Once collected, the sap is boiled down in a sugarhouse or "sugar shack," a process that concentrates the sap's natural sugars and flavors. It takes about 40 gallons of sap to produce just one gallon of maple syrup. The syrup is graded based on color and flavor, with darker syrups offering a more robust taste. When purchasing, always look for "pure maple syrup" to avoid products with artificial additives.