Tuesday, January 22, 2013

Cinnamon Rolls with Maple Glaze

As the tradition in my family is, we make breakfast for birthdays and special holidays. So for Christmas I made these homemade cinnamon rolls. Oh My Goodness.. these are AMAZING. Literally, the best breakfast I have ever had. They smell amazing from the moment that you start the batter. I made them Christmas Eve night and baked them in the morning. These are so sweet and delicious that you can only make them every once and a while. But they are SO worth every calorie! And the best part.. the MAPLE GLAZE that you top it off with! Yummmm! 

These may get messy when making them, but thats ok! 
You will not be sorry you made these! Trust me! This recipe was adapted from The Pioneer Woman's Cinnamon Roll recipe :)


For the DOUGH:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 package of active dry yeast
4 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tablespoon salt

For the FILLING:
1 cup butter
1/2 cup of sugar
1/8 cup ground cinnamon

For the GLAZE:
1 lb. powdered sugar
1 tsp. maple flavoring
1/4 cup whole milk
1/8 cup butter [melted]
1/8 cup brewed coffee 
pinch of salt


1. Mix the milk, vegetable oil and 1/2 cup of sugar into a sauce pan

2. Heat the pan to med-high and SCALD the mixture (Heat until right before the boiling point)

3. Remove from heat and let cool at room temperature for 45 mins to 1 hour

4. When the mixture is LUKEWARM or WARM, but NOT hot, stir in the active dry yeast

5. Let the mixture sit for 1 minute

6. Add 4 cups of flour and stir the mixture.

7. Cover the mixture with foil and let rise for 1 hour

8. Add 1/2 cup of flour, the baking powder, baking soda and salt to the mixture and stir

9. Sprinkle the counter surface generously with flour to prevent the dough from sticking. Roll the dough out into and a thin rectangular shape about 1/4 inch thick

10. Melt your butter, then brush the butter onto the top of the rolled out dough

11. Sprinkle the sugar on top of the butter

12. Sprinkle a generous portion of cinnamon on the top

13. Starting with the wide end roll the dough tightly away from you in a line to make a log shape

14. Pinch the seam to seal it

15. Spread 1 tbsp of melted butter into a 9 x 13 baking pan

16. Using a knife, cut the dough into 1 inch slices and lay them in the pan, continue until all the dough is used

[If you are making them in advance for the next morning, you can cover your dish and let them rise overnight. In the morning, let the rolls sit at room temperature for 20-30 minutes and them bake them in the oven.]

17. Let rest at room temperature for 20-30 minutes

18. Bake at 375° for 13-17 minutes, or until golden borwn

To Make The Glaze:

. Mix all of the ingredients together in a bowl and whisk until smooth. The mixture will be thick, but pourable. Generously drizzle the glaze over the warm  cinnamon rolls. 

Enjoy :)

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