I’m having a serious maple moment. As in, I frequently find myself thinking “What would this be like with maple syrup on it?” or “what would this taste like if I swapped ___ for maple syrup?” or “hey, nobody is here to judge me, I’m gonna drink that maple syrup straight from the bottle!” … For real. It is so. freaking. delicious. I’m sure I’ve known this forever, but it’s really hitting home right now. It takes a LOT of restraint to not glug down the entire jug (plus, that’s an expensive habit!). I literally poured maple syrup on my roasted veggies for dinner the other day: please don’t judge me.
A few weeks ago, right before I went to Cindy’s to make the molasses scones, I thought “OMG I must make cinnamon rolls with MAPLE!” So I did. I know this is nothing revolutionary, but I was thrilled! I realized, about halfway through baking them, that other people probably use maple extract or something to give a super mapley flavor — I was not that person. I just swapped out maple syrup for the sugar in the dough (hellooo sticky goodness!), and for the liquid in the glaze. So, they’re mapley and sweet, but not like sucking on a maple tree. I mean, that sounds kinda rough and uncomfortable… you know what I mean. Plus, they don’t taste FAKE mapley. That’s a win in my book!
As we enter fall fo reals, I’m beginning to pawn more food off on my friends. I can’t eat all these cinnamon rolls! I just can’t. I can’t eat cookies all by myself! So I give them away. The case for roommates is seriously looking better and better, otherwise I’m gonna drastically change in size over the winter, if ya know what I mean. 😉
Make these suckers this weekend! These are the kind of lazy fall Saturday project I LIVE FOR. Wake up, make coffee, make dough, read, chat, lounge: CINNAMON ROLL. As a verb. As in, to cinnamon roll. Maple roll? I dunno. Whatever: GET ON IT! Have a lovely Wednesday, friends! xo
- 3/4 cup whole milk
- 4 Tbsp unsalted butter
- 2 1/4 tsp yeast
- 3 1/2 cups (plus more) flour, divided
- 1/2 cup maple syrup (high quality, please!)
- 1 large egg
- 1 tsp salt
- butter for pans
- 1 cup (packed) golden brown sugar
- 2 Tbsp ground cinnamon
- 5 Tbsp unsalted butter, room temperature
- 3 Tbsp maple syrup
- 2 cups powdered sugar
- To make the dough, heat the milk and 4 Tbsp butter together until the butter has fully melted. Let cool to 115F, then sprinkle the yeast on top and let proof for five minutes.
- When the yeast has proofed, pour the mixture into your mixing bowl and add one cup of flour, plus the maple syrup and egg.
- Mix for a few minutes, until homogeneous, scraping down the sides of the bowl as necessary. Add the salt and 2 more cups of flour, and continue mixing with a dough hook, adding more flour as necessary to keep the dough from sticking to the sides of the bowl.
- After a few minutes, turn the dough out onto a floured surface and knead by hand until very smooth. The dough will be quite sticky, so you’ll need to add more flour — just try to add as little as possible, while still getting the dough worked to a smooth ball.
- When the dough is smooth, place in a lightly oiled bowl and cover. Let rise until doubled in size (about 2 hours).
- Butter a 9×12 baking dish, or two 8×8 square pans.
- When the dough has doubled in size, turn it out onto a lightly floured surface, and roll out into a 11″x18″ rectangle. If it is pulling back too much, let it rest for five minutes before trying again.
- Spread the 5 Tbsp of room temperature butter over the rectangle of dough, leaving 1 cm around the edges without butter. Mix together the brown sugar and cinnamon, and spread evenly over the buttered area, and gently press into the dough. Roll the dough tightly, from the longer side, into a log. Pinch the seam closed.
- Mark the log at 1.5″ intervals, and then cut the rolls. Place the rolls into your dish, evenly spaced with about 2 cm between each other. Cover, and let rise for about 45 minutes.
- Preheat the oven to 400F, and when the rolls are ready, bake for 20 minutes. The tops should be just turning brown. Remove from the oven and, after 30 seconds, invert onto a rack. Let the rolls cool for 10 minutes inverted, then turn them back over to right-side-up.
- To make the glaze, mix together the maple syrup and powdered sugar, adding more of either to reach your desired consistency. Pour over top of the rolls once they’ve cooled significantly!