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Author Notes: My husband would spend summers on his aunt and uncle's farm in PA. His Aunt Linda would make these maple-glazed buns for breakfast for him every time he came to visit. Now, our three children can't get enough of them! They are quite addictive. Bet you can't eat just one! While Aunt Linda's recipe is made with a very simple, store bought , raw bread dough, my dough is homemade and more flavorful b/c I can control the quality of each ingredient. I also use Maple Butter (found in Whole Foods or other high end grocery stores) instead of maple extract in the icing. Sometimes for good measure, I throw crumbled maple-cured bacon on top of the buns before the glaze sets. - renee tatterson
Makes 18 rolls
Cinnamon bun dough
- 4 1/2-5 cups Unbleached Bread flour (King Arthur)
- 1 teaspoon Kosher salt
- 1 packet Yeast
- 1 1/2 cups Organic Whole Milk, warmed to 125 degrees
- 1 tablespoon Maple Sugar
- 1/2 cup Ground Cinnamon
- In the bowl of an electric mixer, combine 1 1/2 cups flour, salt, yeast, and maple sugar.
- Using paddle attachment, mix on medium speed and beat in warm milk and butter until smooth.
- Add 1 cup more of flour and continue beating until smooth.
- Gradually beat in enough of the remaining flour to make a soft dough that holds it shape.
- Using the dough hook attachment, knead the dough for 6-7 minutes, until smooth and elastic, adding flour as needed. Dough should not be sticky and will pull cleanly away from bowl.
- Form the dough into a ball and place in a clean, greased bowl, turning to be sure all sides have touched the oil. Cover and let rise in a warm place until doubled, 45-60 minutes.
- After the dough has doubled, turn it out onto a lightly floured surface and press flat.
- Form into a ball and let rest for 5 minutes.
- Cut the dough in half. Roll each log half into a log 9 inches long.
- Cut crosswise into 9 equal pieces.
- Knead each piece into a ball.
- Roll each ball into bowl with cinnamon in it.
- Place rolls on parchment lined baking sheet, cover until and let rise doubled, about 35 minutes.
- Preheat oven to 425 degrees.
- Bake for 15-20 minutes, turning pans half way through baking.
- Transfer to wire rack to cool.
Maple Butter Glaze
- 1/2 cup Unsalted European style butter, room temperature
- 1 Large Egg
- 3 cups 10X Sugar, sifted
- 2 tablespoons Organic Heavy Cream (Trickling Springs)
- 1/2 cup Maple Butter (Found in higher end grocery stores)
- Beat all ingredients together until smooth and creamy.
- Spread on warm cinnamon rolls.
- Serve warm. If there are any left over (highly unlikely), the rolls can be re-warmed in microwave for 20 seconds. But I doubt they will make it past the day they are made.
- Repeat recipe as needed!
- This recipe was entered in the contest for Your Best Maple Recipe