Monday, February 9

Make in the Morning Cinnamon Rolls

I am anxiously awaiting the perfect outdoor temperatures so I can once again tap my maple trees to make maple syrup.  The temps need to be above 40 degrees during the day and below freezing at night. This causes the sap to run.  

While waiting all I can think about are recipes using maple syrup.

This is a pretty easy homemade Cinnamon Roll recipe and perfect for a lazy Saturday morning.

These can be started in the early morning hours before everyone wakes, and are ready in about 1 to 1½ hours, start to finish.   Their also just as good the next day! (if any make it that long)

This recipe is a reworking (or I got the inspiration from) the cinnamon rolls in the Pioneer Woman's cookbook. Hers are the best but the amount was enough to feed a small village.  Although I cut it down and changed it a little, it still makes enough to fill a large baking dish.

Mix together water, yeast and sugar

A few other suggestions:

  • You can use oil instead of butter
  • Add chopped pecans or walnuts in the dough roll or sprinkle on top when done
  • You can add a little strong brewed coffee to the frosting for a unique flavor
  • Use maple flavoring if you do not have real maple syrup
  • Drizzle rolls with frosting instead of completely covering
  • Use Orange Marmalade instead of brown sugar & cinnamon and use orange flavored frosting.

Cinnamon Rolls


4 ½ teaspoons active dry yeast (room temperature)
3 to 4 tablespoons sugar (or use raw honey)
1 ½ teaspoon salt
2 tablespoons melted butter
1 ¼ cup warm milk, 105 degrees
3 - 3 1/2 cup all purpose unbleached flour

Melt butter and add to yeast mixture

2 to 3 tablespoons real maple syrup (or use melted butter or a little of both)
1/2 to 3/4 cup brown sugar
(1/2 to 1 cup of chopped pecans if desired)

Put water, yeast and sugar in small bowl and stir until dissolved. Let sit for 3 to 4 minutes or until foamy.  (If it does not bubble or get foamy, your yeast may be bad).

Let yeast mixture sit for 3 to 4 minutes or until foamy and bubbly

Place yeast mixture into the mixing bowl of a stand mixer and add salt and butter, mix. 
(See below for hand mixing this recipe) 
Using the flat beater, add flour 1/2 cup at a time, mixing well after each addition. 
Continue adding flour until you have a soft dough. Switch to dough hook and turn on low speed to knead approximately 4 to 6 minutes or until dough is smooth and elastic.

In a mixing bowl add flour to yeast mixture

Cover bowl with Sarah wrap or damp dish cloth and let rest 5 to 10 minutes in the bowl.
Remove dough from bowl and place on lightly floured surface or parchment paper.  Using a rolling pin, (or your finger tips), roll dough into a rectangle. 

On a floured surface or parchment paper roll out dough

Brush dough surface with maple syrup or melted butter or use a combination of both.  Sprinkle brown sugar on top of the syrup.  Last sprinkle on desired amount of cinnamon.  Add chopped pecans if desired or use them as a garnish when rolls done.

Spread butter and/or maple syrup on dough

Sprinkle brown sugar and cinnamon on dough

Roll dough into a log from the long side of the rectangle.   
Cut dough in half from the middle and then continue to cut each section into approximately 1 inch thick slices.

Roll the dough from the long side

Cut dough into approximately 1 inch slices

Place cut side up in a buttered 9 x 13 baking dish. Do not pack them too tight, dough needs a little room to rise and expand.  
Cover with Sarah wrap and let rise until nearly doubled or about 20 to 30 minutes.

Place cinnamon slices in a greased baking dish

Preheat oven to 375 degrees.  
Bake 14 to 18 minutes or just until lightly golden brown.
Do not over bake or bake overly brown.

Do not over bake, bake just until lightly golden brown

Allow to cool slightly before applying frosting.

Maple Frosting

2 ½ cups powdered sugar
¼ cup milk
2 tablespoons melted butter
2 to 3 tablespoons real maple syrup
(Or use few drops of maple extract flavoring)

While rolls are baking prepare the frosting

Mix all frosting ingredients together.  Gently smooth over cinnamon rolls.
If you prefer a thinner frosting, decrease powdered sugar by ½ cup.
To serve place one cinnamon roll on a dessert plate and sprinkle top with a few pieces of chopped pecans.

Maple Frosting

If Mixing by Hand
Place water, yeast and sugar in medium large mixing bowl and stir until dissolved.
Let sit for 3 to 4 minutes or until bubbly and foamy.  If it does not bubble or get foamy, your yeast is bad.
Stir in salt and melted butter, mix well.
Add 2 ½ to 3 cups of flour, ½ cup at a time, mixing well between each. 
Flour your hands and place dough on a lightly floured surface.   Knead dough for approximately 5 to 6 minutes, adding the remaining flour as you knead, a little at a time.
After kneading, form dough into a ball and place back into the mixing bowl.  
Cover bowl with Sarah wrap or a damp kitchen towel and allow to rest 5 to 10 minutes. 
*Follow main recipe from this step.

Hope you enjoy these warm gooey rolls with a hint of maple as much as we do, 


Other Blog Posts:

Sprinkle a few pecans on top if desired and enjoy!


Anonymous said...

My husband LOVES Cinnamon Rolls. I’m totally pinning this. Nancy

Elizabeth Ohiothoughts said...

My husband does too, and thanks for sharing my blog post!

Anonymous said...

Better then Cinnabons at the mall. Gweyn Watson